Chicken Curry North Indian Style Recipe

Chicken Curry North Indian Style Recipe

Ingredients:

1 lb of chicken (drumsticks and thighs)
1 pc of chicken breast
1 c of yogurt (plain)
2 pcs of onions (medium); minced finely
4 Tbsps of vegetable oil
1 tsp of garam masala
2 pcs of cloves
2 pcs of cardamom pods
1/2 tsp of mustard powder
1/2 tsp of cumin (ground)
1 tsp of powdered chili
1 c of fresh ginger (1/2 inch)
4 pcs of garlic pods
1/3 tsp of coriander seeds
Salt (to taste)
1/2 tsp of black pepper (freshly ground)

Instructions:

Discard any fat on chicken then rub pepper and salt on it. Sprinkle powdered chili then add plain yogurt; mix them well until chicken has been coated liberally. Set on side for an hr or refrigerate for four hrs.

Heat the oil on a pan then add cardamom, coriander (seeds), and cloves; cook them for half a min. Add onion; fry it for 2 mins and reduce your heat into medium.

Add ginger-garlic paste; cook it for 4-6 mins. Add powdered mustard, garam masala, and cumin. Brush the extra yogurt from chicken then place inside a pot and add powdered chili, ginger, and garlic.

Season salt & pepper; cool above (high) heat, at about 4 mins, uncovered. Lower down heat into low then cover.

Continue cooking for another 25 mins or until chicken becomes tender, while stirring at every five mins.

Variation:

Don’t use yogurt and add (1/4 cup) water prior to lowering down heat into low then cover. Boil chicken for ten mins then slice thinly and add onto the cooking pot.

Once chicken has almost cooked, add a canned (tomato) paste; stir well. Add (whipping) cream before taking out from heat and continue cooking for some mins.

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