It is my mom’s recipe. My cousins love her cooking and specially her non-vegetarian curries.This is one of them, a special recipe to share on my blog.
Chicken -2.2 lb(1 kg)
Onions- 2 big
Cumin seeds-1/4 tsp
Ginger-garlic paste- 1tbsp
Dhagad phool-2 tbsp
Cinnamon sticks- 2 small
Coconut powder -2tbsp
Coriander powder -2 tsp
Garam masala-1/2 tsp
Red chilli powder- 1 tbsp
Turmeric -1/4 tsp
Salt – as per taste
Preparation : cut the onions into cubes and blend them in the blender, do not add water to it, keep it aside.
Take a wide – thick bottomed pan, add oil, once the oil is hot, add spices like cumin seeds, Dhagad phool, cinnamon stick, cloves and cardamom once they are fried, add onion paste and cook until it turns light – brown and leaves oil.Add Ginger-garlic paste, turmeric cook them until the raw smell is gone.Add Chicken to the onion gravy, and fry it for a while like 5 minutes on a medium flame, throughout the making of curry keep the flame on medium heat.
Close the lid and cook it.If you feel the gravy is becoming thick add little bit of water and cook until the meat becomes tender and check whether the meat leaving the bone. Do a taste test before you add garam masala.Once you add garam masala, mix it cook it for 5 minutes.
Here is final form of chicken curry.
You can have this with Roti, naan, white rice, Pulihora (Tamarind Rice).
It’s a nice combination with Tamarind Rice, and Roti.
You can add mint leaves, coriander (cilantro) to it while the chicken is cooking.
Have a great week ahead.