Spicy Chicken Curry | Spicy Chicken Curry Village Style | Spicy Chicken Recipe | Spicy Chicken Gravy | Spicy Masala Chicken Recipe | Chicken Curry | Chicken Gravy
Ingredients for Spicy Chicken Curry:
- Chicken, curry cut pieces with bones- 500 gms
Marinate with :
- Salt- 1/2 tsp
- Turmeric powder- 1/2 tsp
- Red Chilli powder- 2 tsp
- Ginger garlic paste- 2 tsp
For spice paste:
- Sesame seeds- 2 tsp
- Cumin seeds- 1 tsp
- Coriander seeds- 1 tsp
- Kashmiri chillies- 6
- Whole black peppercorns- 6
- Cinnamon- 1/2 inch piece
- Cloves- 3
- Fresh grated coconut- 2 tbsp
- Bay leaves- 3
- Green chillies- 3
- Roughly chopped onion- 2 small (100 gms)
- Oil- 3 tbsp
- Chopped coriander leaves-2 tbsp
Preparation:
- Marinate the chicken with items indicated above. Mix well and set aside for 1 hour.
- Dry roast all the items for the spice paste other than the fresh grated coconut in a pan. Roast on low heat for 2 mins, remove and allow it to cool. Transfer this to a blender along with fresh grated coconut. Dry grind it first, then add 1/2 cup of water and blend it to a paste.
- Roughly chop 2 small onions and cut & slit the chillies.
Process:
- Heat oil in a pan/kadai and add the slit green chillies and bay leaves. Give a stir and then add the chopped onions. Fry on medium heat for 5 mins till the onions are translucent.
- Now add the spice paste and mix well. Fry on medium heat for 2 mins, add 1/4 tsp salt, and then fry on low heat for another 5 mins.
- Add the marinated chicken and mix it well. Fry it on medium heat for 3 mins. Continue to mix and bhunno/fry on low heat for another 5-7 mins till oil separates.
- Add 200 ml water, mix well and cover & cook for around 20 mins on low heat till chicken is tender.
- Garnish with chopped coriander leaves.
- Serve with rice or roti.
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