| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
helping
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Ingredients
- 1 kg Chicken (cut into medium pieces)
- 4 Onions Large (minced)
- 2 tbsps Ginger paste
- 2 tbsps Garlic paste
- 4 chilies Green
- 1/2 cup curd Thick
- 1 – 2 tsps Salt (adjustable)
- 1 tsp chili powder Red
- 1.5 tsps Chili powder Kashmiri Red
- 1.5 tbsps Coriander powder
- 2 pinchs Turmeric powder
- 1 cup Oil (preferably Mustard)
- coriander 2 tbsp Fresh chopped
Ingredients
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Instructions
- Wash chicken and fry in hot oil till golden in color. Collect them all in a tray and keep aside.
- In the remaining oil, add whole spices mentioned.
- Quickly add minced onion and fry till raw smell goes off.
- Now add ginger garlic paste and fry everything till golden in color.
- Add slit green chilies, fried chicken and curd. Mix them all and fry till curd starts leaving water.
- Simmer the flames and let the curd reduce.
- Once the curd reduces, add turmeric, red chili powder, kashmiri red chili powder (for color) and coriander powder. Mix all and adjust oil if needed. Let everything fry till oil starts oozing out from sides.
- Add some water to make the curry of medium consistency. Adjust salt and let the chicken cook in low flames with lid closed. The oil will gradually start floating and this may take 10-15 mins.
- Check one chicken piece if cooked or not. Once the chicken is done, turn off the gas, garnish with fresh chopped coriander and serve hot with roti or rice.
Recipe Notes
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Love : Shaheen
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