Chicken curry with Naan and rice, is one of the most popular dish all over the world.
Chicken curry is a very simple dish, it is prepared with chicken pieces and cooked with spices, yogurt, tomatoes, onion and garlic. There are endless variations to chicken curry every region in India has their version of chicken curry. Here is the North Indian style basic chicken curry recipe
INGREDIENTS
4 tbsp oil
2 cloves
1 sticks cinnamon
2 green cardamom pods
1 tsp cumin seeds
2-medium onion, chopped
1½ tbsp chopped ginger
6 cloves garlic, chopped
½ tsp ground turmeric
1 tbsp ground coriander
1.5 tbsp chilli powder
1 tbsp ginger garlic paste
3-4 tomatoes, puréed
1/2 cup curd
pinch kasuri methi
250 g boneless chicken
½ tsp garam masala
1 handful coriander leaves
METHOD
1. marinate chicken with 1 tbsp ginger garlic paste .Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic.
2. Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and red chilli powder,coriander powder & jeera powder, and stir for 15 seconds. Pour in the tomato puree and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes.
3. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. Check with a fork; once it is tender it is done.
4. Add the garam masala & kasuri methi&chopped green chilli & simmer for 2 minutes.
5.Garnish with coriander leaves and serve with rice or Indian flatbreads and raita or any vegetable dish.
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