Saturday, April 11, 2009

Chicken curry


1 kg curry cut chicken

3 chopped green chillies

1 onion finely chopped

2 tomatoes finely chopped

1 tsp coriander powder

7-8 garlic cloves

1 ' ginger chopped

1 black cardamom

3 tsp oil

salt to taste

2 Tbsp ghee

2 tbsp finely chopped coriander leaves for garnishing

For marinade

1 tsp white pepper powder

1 tsp garam masala powder

1 tsp red chilli powder

1/2 cup hung curds

1 tsp turmeric powder

a pinch of hing powder

salt to taste

For tempering

4 chopped green chillies

2 sprig of curry leaves


  • Marinate the chicken with the ingredients listed under marinade and keep aside
  • Heat 2 tsp oil, fry half of the chopped onion,garlic cloves,chopped ginger,black cardamom till light brown and then grind with little water to a fine paste
  • Apply this paste to the marinated chicken and refrigerate for 1 hour
  • Heat ghee in a pan,add the remaining chopped onions,3 chopped green chillies and fry till light brown in colour
  • Add coriander powder,chopped tomatoes,salt and fry for 5-6 minutes
  • Add the marinated chicken,1/4 cup water and close the lid and cook till the chicken is tender and gravy is semi-thick
  • For tempering heat 1 tsp oil fry green chillies,curry leaves for 1-2 minutes and then add this to the gravy and lastly garnish it with coriander leaves and serve hot with steamed rice