Garhwali Style Chicken Curry
| Prep Time |
| 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 500gm Chicken
- 1tsp Turmericpowder
- 1tablespoon Refined oil
- 1tsp Cumin seed
- 1tablespoon Coriander seed
- 3 – 4 Clove
- 1tsp Black pepercorn
- 6 – 7 garlicpodes
- 1/2inch Ginger
- 2 chiliesGreen
- 1cup coriander leavesFresh with stem
- 2 onionMedium size
- 3 tomatoMedium size
- 2 cardamomBlack
- 1/2inch Cassia stick
- 2tablespoons Refined oil (can use mustard oil too)
- 1 or 2 chiliesRed dried (can skip if don’t want much spicy)
- to taste Salt
Instructions
- Marinade chicken with turmeric and one tablespoon oil for at least an hour.
- Now on a tawa dry roast the ingredients listed above from 4 to 10.It will take 2-3 minute and you can smell that aroma.
- Cool down the mixture and make a fine green paste adding fresh coriander leaves.Use 2 tsp water to grind it smoothly.
- Now heat a pan and add 2 tablespoon oil. Add red chilies, cardamom and cassia stick.Now add onion julienne and fry on high flame till it became light brown color.Mix chopped tomatoes and cook on medium flame until those are tender for around 2-3 minute.
- Add the green paste and mix well.Add chicken and cook on high flame.Stir continuously for around 5-7 minute until the chicken are coated with green masala. This process is called “Bhuno”.Sprinkle little water in-between if needed.Add salt as per taste.
- Add water and cook on a medium flame covering the lid.It will take around 10 minutes to cook.Serve hot with steam rice. 🙂
Recipe Notes
