Wednesday, May 15, 2013

Chicken Curry - Simple

2 medium chopped finely
Ginger-garlic paste
1 tbsp
1/2 tsp
1 tsp
Coriander powder
1 and 1/2 tsp
Cumin powder
1/2 tsp
Garam masala powder
1/2 tsp
Whole garam masala
 (cloves, cinnamon, cardamom, bay leaf)
All together about 1 tbsp
1/2 cup
2 tbsps
To taste
Fresh coriander
To garnish

Method 1

1.       Beat dahi until smooth, add salt, turmeric and 1/2 of the ginger -garlic paste
2.       Marinate the chicken in the mixture.
3.       While the chicken is marinating, chop onions.
4.       In a kadhai, heat oil  and add the whole garam masalas
5.       Now add the onion and fry until brown.
6.       Now add the ginger-garlic paste, and all the dry masalas (except the garam masala Powder)
7.       Fry the masala until the oil begins to separate
8.       Now add the chicken along with the marinade, mix well, cover and cook on low heat for about 15-20 mins (until the chicken is done)
9.       Add garam masala powder and simmer for about 5 mins.
10.   Garnish with fresh coriander

Method 2 (Microwave)

1.       Marinate the chicken following steps 1 & 2 above.
2.       Quarter the onions
3.       Take 1 tbsp oil in a microwave safe bowl and add quartered onions to it. zap on full power for 3 -4 mins
4.       The onions should begin to change color by this time. Now add the ginger-garlic paste, all the dry spices, except garam masala powder and about a tablespoon of water. Mix well and  zap on full power for about 5 mins
5.        Run this in the blender
6.        Now, take 2 tbsp. of oil in the kadhai, let it warm up
7.        Add the whole masalas, and then the blended mixture and fry on full heat until oil begins to separate
8.       Follow same steps as in Method 1 from step 8 onwards.

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