Tuesday, November 8, 2011


Recipe source: ecurry  with slight variations
You can find the original recipe here


  1. Chicken (cleaned and cut into medium sized pieces)-1.5 kg
  2. Yogurt-1/2 cup
  3. Onion( chopped finely)-5 nos
  4. Ginger (minced)-1 tbsp
  5. Garlic(minced)-1 tbsp
  6. Tomato(grated)-4 nos
  7. Coriander leaves(chopped)-1/4 cup
  8. Turmeric powder- 1/2 tsp
  9. Chili powder-3 to 4 tsp(or according to taste)
  10. Salt to taste
  11. Vegetable oil
  12. Water
To roast and grind

  1. Whole dry red chilies- 10 nos(or according to taste)
  2. Fenugreek seeds-1/2 to 1 tsp(according to taste)
  3. Nigella seeds/kalonji/kalo jeera-2 tsp
  4. Mustard seeds-2 tsp
  5. Cumin seeds- 1tsp
  6. Cinnamon-2"stick
  7. Fennel seeds-3tsp
  8. Cloves- 4 to 5 nos


  • Marinate the chicken pieces with yogurt,1/4 tsp turmeric powder and salt.
  • Dry roast all the ingredients "to roast and grind' separately .Cool and grind coarsely,Keep aside.
  • Heat oil in a heavy bottomed pan add onion and saute till it turns light brown.Now add ginger and garlic and saute till done for about 5 minutes.
  • Add the ground spice powder and saute for about 30 seconds.
  • Add chicken pieces and cook over high flame till chicken is browned on all sides.
  • Now add grated tomatoes,1/4 tsp turmeric powder,chili powder and salt to taste.Mix well.
  • Cook over low heat until oil separates.
  • Add  4 cups of water,bring to a boil ,then cover and cook till done.
  • Uncover and cook till the desired consistency is achieved.
  • Garnish with chopped cilantro.

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