പാത്രം കാലിയാകുന്ന വഴി അറിയില്ല ചിക്കൻ ഇതുപോലെ ഉണ്ടാക്കിയാൽ || Restaurant Style Chicken Curry Recipe

Chicken - 1 kg

Onion - 2 big

Salt - to taste

Ginger - 1 big piece

Garlic - 1 bulb

Coriander leaves - a big bunch

Turmeric powder - ¾ tbsp

Coriander powder - 2 tbsp

Chilli powder - 1 tbsp

Kashmiri chilli powder - 1 tbsp

Kasuri methi - 1 big pinch, for flavour

Green chilli - to taste

Curd - 2 tbsp

Garam masala - to taste

Salt - to taste

Oil


Hi everyone, today I am here with a special Easter chicken curry recipe.


Firstly, thinly slice two big onions and rub the onions with some salt and squeeze out all the juice from the onion and fry it in oil until the onion turns golden brown in colour.


After frying the onion till golden, remove it from the oil and keep it aside.


Next, prepare some ginger garlic paste by grinding together a big piece of ginger and a whole bulb of garlic in the small jar of your mixer grinder and set aside.


Next, grind a big bunch of coriander leaves into a coarse paste in the small jar of your mixer grinder and set it aside as well.


Next, in a large mixing bowl, add one kg of cut chicken and marinate the chicken with ¾ tablespoon of turmeric powder, 2 tablespoon of freshly ground coriander powder, a tablespoon of chilli powder, a tablespoon of Kashmiri red chilli powder, a big pinch of Kasuri methi, two slit green chilies, 2 tablespoons of thick curd and some salt to taste.

Finally add the thinly sliced and fried onion into the bowl, which was initially made and kept aside, and mix well with the marinade and the chicken.

Adjust the quantity of chilly powder as your taste preference.


Marinate the chicken for around two hours or for an overnight or at least half an hour. You can even leave it in the refrigerator to marinate.


Once the chicken is marinated and ready, start preparing the curry.


To prepare the curry, into the same oil in which you fried the onion, add the ginger garlic paste and coriander leaves paste and fry it till golden brown and until its raw smell goes away.


Once the paste has sorted and turns golden brown, add the marinated chicken and mix well and let it cook on a medium to low flame with a lid closed, stirring occasionally until the curry oozes out its oil from the gravy.


Once ready, season the curry with some garam masala to taste and your delicious curry is ready to be served!!