How To Make Popular Chicken Curry Recipe

Ingredients:
Chicken – 1kg (Cut into medium pieces)
Onion - 4 medium (thinly sliced)
Ginger – 1 big piece (Finely chopped)
Garlic – 10 fat cloves (Finely chopped)
Green chilly – 10 small / As per taste (Finely chopped)
Tomatoes – 2 big (Chopped)
Turmeric powder – ¼ tsp + 1 tsp
Coriander powder – 2 tsp
Red chilli powder – 3 tsp
Pepper powder – As per taste
Curry Leaves
Fennel seed powder – 1 tsp
Cumin powder – ½ tsp
Curd (Beaten) – To taste
Kasuri Methi - To taste
Ghee / Oil
Steps:
Heat ghee/oil in a pan.
Add onion and sauté till golden brown.
Add ¼ tsp turmeric powder and mix well.
Sauté continuously.
When it's golden, switch off and remove.
Set aside.
Add chopped ginger and garlic to the hot ghee and sauté till golden.
Add green chilly and mix well.
Add tomato and salt.
Cover and cook on medium flame till tomatoes are done.
Then lower the flame and add turmeric powder.
Sauté till the raw smell goes away.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Add fried onions and mix well.
Add chicken, pepper powder and curry leaves.
Mix well. Cover and cook on low flame.
Do not add water. The chicken will release moisture upon heating.
Stir often.
When the chicken is ¾th cooked, add fennel seed powder and cumin powder and mix well.
Add beaten curd and mix well.
Add kasuri methi.
Adjust the consistency of the gravy by adding more curd, if required.
I prefer a medium thick gravy.
Cover and cook for 10 minutes or till oil separates.
Switch off and transfer to a serving bowl.
Enjoy with chapathy or rice.
Other chicken curry recipes:
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Jack and Rose Chicken curry -
Jimikki chicken -
Nadan kozhi curry -
Royal chicken curry -
Chicken kurma without coconut -
Varutharacha Kozhi Curry -
Chicken Mappas -
Chicken stew -
Karaikudi Kozhi Kuzhambu -
Chettinad Chicken Curry -
Garlic Chicken Curry -
Curry leaves Chicken -
Chicken Varattiyath -
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