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Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through.[1] In South India, coconut and curry leaves are also popular ingredients.[2] Chicken curry is usually garnished with coriander leaves, and served with rice or roti. Even within the country, there are variations among regions. In Northern India, there the delicacy may be extra cooked with extra spice. Additionally, one can find the dish in several small shops as well as five-star restaurants. Depending on the style of preparation, some versions may be sweeter while others will have a more creamier taste to them due to the ample use of butter.
For Marination
Chicken – 1 kg
Turmeric powder – 1/4 tsp
Salt to taste
Ginger garlic paste – 1 & 1/2 tsp
Juice of 1 no. Lemon
Yogurt/Curd – 1 cup
Whole spices :-
Onion – 500gm
Kashmiri Red chili powder – 2-3 sp
Coriander powder – 4 tsp
Tomato – 2 to 3
Salt to taste
Green chili – 2 nos slit
Water
Garam Masala powder -3 tsp
Chicken Masala powder- 2 tsp
Few chopped Coriander leaves
