Chicken curry

brothers

 This is an Authentic Indian style curried chicken recipe.
It is very popular all around the world but even within the country, there are variations among regions. For instance, in Northern India, the delicacy may be extra cooked with extra spice. Additionally, one can find the dish in several small shops as well as five-star restaurants. Depending on the style of preparation, some versions may be sweeter while others will have a creamier taste due to the ample use of butter.
Moreover, this is an all-time favourite dish of ours and we like cooking it with delicious spices. The recipe is quick and easy to make, which is perfect when you’re in a hurry. We have chosen this dish because one of our friend had an experience as a chef in Germany where he learned a lot of Indian dishes, so we decided to share this recipe with all of you. This tasty dish goes well with chapati or rice. Here is the recipe to tempt your tastebuds with scads of savory spices!
Hope u guys enjoy it!


Ingredients:

Chicken ½ kg                                        
Oil 2 tsp
Onion 2
Tomato 2
Green chilly 1 or 2
Ginger small piece
Garlic 6 pods
Coriander 1 tsp
Turmeric pwd ¼ tsp
Pepper pwd ½ tsp
Cumin pwd ¼ tsp
Red chilly pwd 1 tsp
Garam masala pwd ½ tsp
Coriander leaves handful
Salt to taste




Preparation:
1. Chop onion to thin slices.
2. Heat oil in a pan.
3. Add onion slices and fry to translucent.
4. Make a puree of tomato, green chilly, ginger, garlic and coriander in a blender.
5. Transfer this puree to pan and mix well.
6. Add turmeric powder, salt, pepper powder, cumin powder and red chilly powder.
7. Stir and add the chicken.
8. Sauté for few minutes, until the chicken absorbs the spices to it.
9. Add ½ cup water, cover and cook for 15 to 20 minutes.
10. Once the chicken is tender, add garam masala powder.
11. Combine and remove from flame.
12. Garnish with freshly chopped coriander leaves.


Glossary

Chapati : a flat pancake-like bread, usually of whole-wheat flour, baked on a griddle.
Tastebuds: small and round bodies, mainly situated in the epithelium of the tongue, which are the end organs for the sense of taste.
Puree: a thick liquid or pulp prepared from cooked vegetables, fruit, etc., passed through a sieve or broken down in a blender or similar device.
Garam Masala: is a blend of ground spices common in North India.
Scads: a great number or quantity.
Turmeric: a powder prepared from the aromatic rhizome of an Asian plant, Curcuma domestica, of the ginger family. It is used as a condiment, as in curry powder, or as a yellow dye, a medicine, etc.