Hi friends, we are sharing a chicken curry recipe with thick gravy. This is a perfect chicken recipe for weekend dinner. First masala is prepared and then chicken is added. The tempering really enhances both taste and aroma of the chicken. Please try it at yourself and give us the feedback.

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Ingredients:

Chicken – 1 kg (cut into medium pieces).
Oil –
Curry leaves –
Onion- 3 no, sliced.
Salt to taste.
Ginger garlic paste.
Chilli powder – 3 tbsp Kashmiri + 1 tbsp ordinary chilli powder.
Green chilli - 5 no.
Turmeric powder – 1 tsp.
Coriander powder – 1-1/2 tbsp.
Fenugreek powder – 1/2 tsp.
Pepper powder – 1 tbsp.
Garam masala – 1/2 tsp.
Fennel seeds – 1 tsp.
Crushed Cardamon – 1 tsp.
Tomato – 1 sliced.

For tempering
Dried red chilli, mustard, shallot, and curry leaves.

Preparation:
Heat some oil in a sauce pan. Add 3 springs of curry leaves and sliced onion. Sauté well until the raw smell fades away. In the meantime, add salt, turmeric, and ginger garlic paste. Mix well. When the onion became translucent, add chilli powder, green chilli, fenugreek powder, garam masala, coriander powder, pepper powder, 1/2 tsp turmeric powder, and salt to taste. Mix well until the fresh smell fades away. It is the time to add the chicken pieces. Mix well and add 1/2 glass hot water. Close it with a lid and cook for 5 minutes. Add fennel seeds, cardamon, and tomato. Mix well and cook for 5 to 8 minutes. Add chopped coriander and curry leaves. Our curry is almost ready.

Heat some oil in a pan and add mustard seeds and allow them to pop. Then add shallot, dried red chilli, and curry leaves. Saute well. Add this tempering to the chicken curry. Our chicken curry is ready. Please try this at your home and give us the feedback.


Pachakam : Lovely & Lesly
Camera & Edit : Samsaaram TV

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