- Marinate chicken with 1/2 tsp salt and lemon juice for 1 hour or more. Dry roast fennel, cumin seeds and dry red chillies.Grind to a fine powder and store in an airtight container. Heat oil and sprinkle1/2 tsp fennel and cumin seeds.Also add half crushed black pepper, cardamom,cinnamon and cloves and fry till the spices start sizzling and there is a nice aroma.
- Add chopped onion.Sprinkle little salt and pinch of sugar till onion caramelizes and attains a rich brown colour.Add ghee and marinated chicken and fry.Add ginger garlic paste,tomato puree,curd,turmeric,red chilli powder,coriander powder,kasoori methi,tomato puree,curd,salt to taste and fry till oil leaves sides.Add 1 cup water and cook on low flame till chicken is done or pressure cook upto 2 whistles and there is a thickgravy and oil leaves sides
- Add 1 tsp dry roasted fennel cumin seed powder and chopped coriander Give it a toss and garnish with chopped coriander and green and red chillies. Serve hot with roti,paratha,steamed rice or pulao
Chicken curry
#myrecipe
By Shiddhi Goyal
Feb, 26th
555
Servings
4 persons
Cook Time
20 minutes
Ingredients
12
- 14
Ingredients
- 400 gms chicken curry cut
- 2 onions chopped finely 1 tsp ginger paste
- 1 tsp garlic paste 2 tbsp curd
- 2 tbsp tomato puree
- 1 tbsp fennel seeds 1 tsp cumin seeds
- 2 dry red chillies
- 4-5 tbsp oil 1 tsp ghee
- 1 tsp ghee 2 cardamoms 4-5 cloves
- 1 inch stick cinnamon 7-8 black peppercorns
- as per taste salt 1/4 tsp sugar
- 1 tbsp kasoori methi (dry fenugreek
- 1/2 tsp turmeric 1/2 tsp red chilli powder
- 1/2 tsp coriander powder 1 tbsp coriander chopped
- 1 tbsp lemon juice
