Ramadan Special Simple & Easy Chicken Curry
Ramadan#
Chicken -1kg
Turmeric powder - little more than ¼ tbsp
Ginger garlic paste - 2 tablespoon
Chili powder - ¾ tbsp
Thick curd - 2 tbsp
Almonds - 40g
Coriander seeds - 2 tbsp
Peppercorns - ¾ tbsp
Cumin seeds - ¼ tbsp
Dried red chillies - 5 Or as per taste
Kasuri methi - ¾ tbsp
Onion - 2 big
Green chilli - 2 nos or as per taste
Cream - ½ cup
Ghee - 1tbsp
Salt
Oil
Hi everyone, today I am going to show the recipe of a very simple yet rich mughlai chicken curry..
The first step to prepare chicken curry is to marinate one kg of chicken with little more than quarter tablespoon of turmeric powder, 2 tablespoons of ginger garlic paste, ¾ tablespoon of chilli powder and 2 tablespoons of thick curd which is not very sour, along with some salt to taste.
Marinate the chicken and leave it to rest for at least 30 minutes or for an hour or more in the refrigerator.
The next step is to prepare the masala for the curry..
for that, dry roast 40 g of almonds in a pan and when the almonds heat up, add 2 tablespoons of whole coriander seeds, ¾ tablespoons of peppercorns, ¼ tablespoon of cumin seeds, a few dried red chilies or as per your taste and dry roast really well until all the spices turn aromatic.. next, add ¾ tablespoon of Kasuri methi to the masala and roast it for a few more seconds and immediately transfer it into the smallest jar of a mixer grinder and grind it into a fine powder and set it aside..
To prepare chicken curry, heat a pan and add some sunflower oil into it and as the oil heats up, add two big onion, finely chopped along with two green chilies or as per taste and roast the onion really well until the onions turn brown and caramelise..
Once the onions are caramelised, add the marinated chicken into the pan and give it a good mix until all the onion mix with the chicken..
next, add two glasses of hot boiling water and give it all a good mix.
In the next step, add the masala powder which we just made and give it a good mix and set the flame on low and cover the curry with a lid so that it cooks on a low flame..
Make sure to stir the curry occasionally so that it doesn’t stick to the bottom of the pan.. The chances of this happening are high because we have added almonds into the gravy..
Once the gravy of the curry turns thick and the oil starts to separate from the gravy, add half a cup of heavy cream into the curry and give it all a good mix and let it simmer for a few more minutes with the lid closed.
Once the gravy has turned thick, top it with a tablespoon of ghee and give it a mix and the curry is ready to be served..
This mughlai chicken curry is very rich and is very versatile, Enjoy the curry with appam, chapati, rice or bread..
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