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CHICKEN CURRY
Ingredients
750 grams chicken, cut into 1 inch pieces on the bone
½ teaspoon turmeric powder
2 teaspoons red chilli powder
Salt to taste
¼ cup yogurt
¼ cup coriander seeds
½ tablespoon fennel seeds (saunf)
½ inch ginger piece
1 green chilli
½ small bunch of coriander leaves
2 medium onions, roughly chopped
5-6 garlic cloves
½ tablespoon caraway seeds (shahi jeera)
½ tablespoon poppy seeds (khuskhus)
1 inch cinnamon stick
2 cloves
5 black peppercorns
1 bay leaf
1 star anise (phoolchakri/badiyan)
1 green cardamom
2-3 whole cashewnuts
2 tablespoons oil
2 medium tomatoes, grated
Method
1. Marinate the chicken with turmeric powder, red chilli powder,
salt and yogurt for one hour in a refrigerator.
2. Put coriander seeds, fennel seeds, ginger, green chilli,
coriander leaves, onions, garlic, caraway seeds, poppy seeds,
cinnamon, cloves, peppercorns, bay leaf, star anise, green
cardamom and cashewnuts in a mixer jar and grind to a fine
and thick paste with sufficient water.
3. Heat oil in a non-stick pan, add tomatoes and sauté for five to
six minutes on medium heat.
4. Add the ground masala and sauté, on medium heat, for eight
to ten minutes or till the oil separates from the masala.
5. Add marinated chicken and sauté on high heat for six to eight
minutes or till the chicken pieces turn brown.
6. Add sufficient water. Cover and cook till the chicken is
completely cooked.
7. Transfer into serving bowl and serve hot with rice / chapatti /
pav.
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