CHICKEN CURRY

Made with different way of marinating chicken, and one more different spice mix added to it, the dish turned out deliciously different. Watch out the difference.

Method                                                       

for 4 persons

• Chicken 600-700 gms
• Tomato puree 1/2 cup
• Crushed ginger 1 tbsp
• Crushed garlic 1 tbsp
• Cumin powder 1 tsp
• Coriander powder 1tsp
• Garam masala 1 tsp
• Turmeric powder 1 tbsp
• Salt to taste
• Mint leaves fresh chopped 1 tbsp
• Cloves 4-5
• Cardamom 2-3
• Black cardamom 2
• Mace 2-3 leaves
• Oil as required
• Red Chilli powder 1 tbsp
• Onion finely chopped 2
• Chicken stock or water 2 cup

Method

• Add tomato paste, ginger, cumin powder, coriander powder, Garam masala, turmeric powder, fresh mint leaves and salt to the chicken and mix well.
• Heat oil in wok, add cloves, cardamom, black cardamom and mace and saute for 10-12 seconds.
• Add chopped onion.
• When onion turns brown, add crushed garlic.
• Saute for few seconds.
• Add little water to avoid burning of onion.
• Add chicken and cook till moisture dries up
• Add Red chilli powder,mix well and cover for 15-20 minutes on low heat.
• Now add Amritsari vadi powder (grind to fine powder) to the chicken. Cook for 7-8 minutes.
• Add chicken stock or water accordingly to make gravy.
• Add salt if required.
• Cook covered for 8-10 minutes.
• Turn off heat and keep it covered for some time.
• Chicken curry is ready.
• Serve hot with rice or roti.