Wednesday, August 23, 2006

Chicken Curry


  1. 800 gms Chicken
  2. 4-5 medium sized Onions
  3. 1 inch stick Ginger
  4. 10 cloves Garlic
  5. 4-5 medium sized Tomatoes
  6. Fresh coriander leaves a few sprigs
  7. 4 tbsps Ghee/Oil
  8. 1 inch stick Cinnamon
  9. 4-5 Cloves
  10. 4-5 Green cardamoms
  11. 1/2 tsp Turmeric powder
  12. 2 tbsps Coriander powder
  13. 2 tsps Cumin powder
  14. 1 tsp Red chilli powder
  15. Salt to taste
  16. 1 tsp Garam masala powder


  1. Clean the chicken, remove skin and cut into eight pieces on the bone.
  2. Peel, wash onion and grate or finely chop.
  3. Peel, wash and grind ginger and garlic to a fine paste.
  4. Wash, roughly chop and puree the tomatoes.
  5. Clean, wash and finely chop coriander leaves.
  6. Heat ghee in a thick-bottomed pan.
  7. Add cinnamon, cloves and green cardamoms.
  8. Stir-fry for half a minute.
  9. Sauté grated onion till it is golden brown.
  10. Add ginger and garlic pastes and continue to cook for two to three minutes.
  11. Add turmeric powder, coriander powder, cumin powder and red chilli powder.
  12. Mix well.
  13. Add pureed tomato and stir.
  14. Cook till oil separates from the masala.
  15. Add the chicken pieces and salt to taste.
  16. Cook on high heat for five minutes.
  17. Add two cups water, bring to a boil, cover and cook till the chicken is fully done.


  1. Serve hot with chopped coriander leaves on it
  2. Onion and lemon pieces server along with it


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