Indian Chicken Curry

1 kg Chicken boneless or with bones
1 big chopped Onion
2 tbsp of Ginger Garlic Paste
2tbsp of Red chilli powder
1tsp Coriander powder
1/2 tsp of Garam masala
1tsp Turmeric powder
1/4 cup Dry  or Fresh grated Coconut
Juice of 1 lime
1tbsp Poppy Seeds
50ml Oil
Salt to taste
1 inch Cinnamon Stick
4 Cardamoms
2 Cloves
1 bunch freshly chopped Coriander leaves
1/2  bunch Fresh Mint leaves
1/2 bunch Fresh  Fenugreek/Methi leaves
1 Cup Water

  1. Mix Chicken, Ginger Garlic paste(1tbsp), Red chilli powder, Coriander powder, Garam masala, turmeric powder, Salt, Lime Juice and marinate for an hour in deep freezer.
  2. For Gravy: Grind Onions, grated coconut,  poppy seeds and ginger garlic paste(1tbsp) to a fine paste and keep aside.
  3. Heat oil in a pan. Add Cardamom, cloves, Cinnamon, and fry for a minute.
  4. Add the above grinded paste and fry in low flame till it turns golden color.
  5. Add Coriander leaves, Mint Leaves and Fenugreek/Methi leaves. Fry for 2minutes.
  6. Now add the marinated chicken and fry 10 minutes in high flame stirring in between.
  7. Add 1 cup of water and allow it boil for 30 to 40minutes in low flame. You can add more water if you want to have more gravy. That’s your choice.
  8. Cook until the gravy thickens and Chicken is tender.
  9. Garnish it with coriander leaves and serve hot with rice.

Original Recipes visit: Indian Chicken Curry @

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