HOME STYLE CHICKEN CURRY with whole spices
Ingredients:
2.5 kg boneless skinless chicken thigh pieces
2 cups onion, ground
2 tbsp ginger and garlic paste
1 cup fresh tomato puree
1 tsp cumin seeds
2 tsp coriander seeds, coarsely ground
4 cloves
2 black cardamom, lightly pounded
1 bay leaf
1 tsp black pepper, coarsely ground
2 green chilies, finely chopped
1 tsp red chilli powder
3 green cardamom, lightly pounded
4 tbsp olive oil
Method:
Remove fat from chicken and cut into 3″pieces. Rinse and put it aside in a colander.
Heat oil in a heavy bottomed saucepan. Add bay leaf, cumin, coriander seeds, cloves, black cardamom seeds in the order as written. Saute for 20 seconds till they crackle and then add ground onion.
When onions begins to change color, add ground ginger garlic paste and green chilies. Fry the masala till until golden brown and the aroma of mixed spices wander in the kitchen.
Add fresh tomato puree. Cook until the raw smell of tomatoes is gone. Add chicken pieces. Roast for 15 minutes.
Add water as required and cook further until chicken is done.
Add coarsely ground black pepper and garnish with chopped cilantro. Serve with rice, roti or naan.
charanjit
I am going to try this recipe soon.Thanks for posting these wonderful recipes. Keep up the good work.
Ann
I LOVE this! My favorite is curry as well – but I’m allergic to cinnamon…which is in most commercial curries! I think I need to just go back to the way it’s supposed to be made….and this looks amazing! Thanks SO much for sharing!
Christine's Pantry
Great recipe. Well done.
Lizzy
My husband is not a fan of curries 🙁 But I may have to try this when he’s out of town next month!
raja
i thanks for your recipe.if you do not mind kindly write the Ingredients with hindi or punjabi with english
Balvinder
Raja, its a good suggestion, where ever necessary I write the word in hindi, though with English letters.