Saturday, January 12, 2013

Chicken Curry with Yogurt


1 lb bone in chicken, cut into medium size pieces
1 tsp cumin seeds
2 medium onion, sliced
1 medium tomato, chopped
1 tsp ginger paste
1 tsp garlic paste
1-2 tsp red chilli powder (adjust as per your preference)
1/2 tsp haldi powder (turmeric)
1 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
1/2 plain yogurt, whisked
salt to taste
coriander leaves for garnishing

How it's made:

Marinate chicken with dry spice powder (red chili powder, haldi, garam masala, coriander powder, cumin powder and salt). Set aside for 30 mins. Heat oil in a wide skillet. On high heat, fry the chicken pieces for a few minutes until light brown. Remove and set aside.
In the same pan, add a little oil if needed. Add cumin seeds. When it changes color, add onions. Fry onions until translucent. Add ginger and garlic paste. Fry for 2-3 minutes. Add tomatoes and salt. Fry until the mixture turns mushy. Add chicken pieces and yogurt. Cover and cook on medium high heat until chicken is well done. Garnish with coriander leaves. Serve hot with rice/roti.

Serves: 4

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