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Indian chicken curry
Indian chicken curry
2 - 3 people
00h 20
00h 30Indian chicken curry
2 - 3 Serves
20Mins Prep
30Mins Cook
Ingredients
- 450g chicken thigh
- ¼ cup thick yogurt
- 3 Tbls oil
- 1 Bayara bay leaf
- 2 Bayara cardamom pods
- 2 Bayara cloves
- 1 Bayara cinnamon stick
- ½ Tsp peppercorns
- ½ Tsp fennel seeds
- 1 whole red chili
- 1 cup finely chopped onions
- 2 medium-sized grated tomatoes, peeled
- 1 Tbls ginger and garlic paste
- 1 cup water
- 2 Tbls Bayara red chili powder
- ½ Tsp Bayara turmeric powder
- 1 Tbls Bayara curry powder
- 3 Tbls Bayara coriander powder
- 1 Tsp Bayara cumin powder, roasted
- 1 Tsp Bayara Garam masala powder
- 1 Tsp lemon juice
- Bayara Salt and black pepper to taste
- Fresh coriander leaves
Method
Method
- Wash and clean the chicken pieces, then finely chop the onions, grate the tomatoes, and setthem aside.
- In a medium-sized pan over medium heat, add the oil and once heated, add the whole spices one by one.
- Add the chopped onions and cook until they’re80% done.
- Add the ginger and garlic paste and cook until the raw flavor is gone.
- Next, add the grated tomatoes and cook until the oil used oozes out.
- Add in the spice powders and cook for 3 to 5 minutes.
- Add the chicken pieces and salt, mix, then finally add the yogurt and mix until combined.
- Add enough water to cook the chicken, then cover the pot with the lid, and cook on a medium heat for 20 minutes until the chicken is perfectly cooked.
- Add Bayara Garam masala, a dash of lemon juice, and some coriander leaves, then turn off the heat, and serve.
Method
Method
- Wash and clean the chicken pieces, then finely chop the onions, grate the tomatoes, and setthem aside.
- In a medium-sized pan over medium heat, add the oil and once heated, add the whole spices one by one.
- Add the chopped onions and cook until they’re80% done.
- Add the ginger and garlic paste and cook until the raw flavor is gone.
- Next, add the grated tomatoes and cook until the oil used oozes out.
- Add in the spice powders and cook for 3 to 5 minutes.
- Add the chicken pieces and salt, mix, then finally add the yogurt and mix until combined.
- Add enough water to cook the chicken, then cover the pot with the lid, and cook on a medium heat for 20 minutes until the chicken is perfectly cooked.
- Add Bayara Garam masala, a dash of lemon juice, and some coriander leaves, then turn off the heat, and serve.
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