cardamom: 2 tblsp
pepper: 2 tblsp
Cloves: 2 tblsp
Fennel seeds: 1 tblsp
Star anise: 3 – 4
Cinnamon: 2 – 3 sticks
Nutmeg a half
Bay leaves 2
Dry roast the garam masala and grind them without adding any oil or water. Store in an air tight container. Make sure there is no moisture content.
- Thoroughly wash chicken and marinate in turmeric and salt for around half an hour.
- Heat oil in a non stick skillet and add sliced onion and green chilly-ginger-garlic paste. Saute them till onion is golden brown.
- Now add the masala powders: red chilly, coriander, garam masala, chicken masala and saute for another 10 15 minutes.
- When the mixture gets dried up add the sliced tomatoes and saute till the whole mixture turns mushy and you get nice nice aroma.
- Ones you find oil ooze out of the mixture, add the marinated chicken and mix well with the masala so that the masala is coated well the chicken pieces.
- Now bring the flame to simmer and cover the vessel with a lid and allow the chicken to cook.
- There is no need to add water in chicken curry as the chicken itself releases enough water for it to cook. If you need a running curry you can add little water.
- Stir occasionally and check whether the chicken is cooked.The best way to check is by tasting the chicken 😀
- After tasting you can add salt or chilly powder if needed.
- Once the chicken is cooked turn off the gas add coriander leaves and curry leaves and close the lid for a couple for minutes.
- You can also add curd to this curry if you want a less spicy curry.
- You can slit the green chilly and add along with onion instead of grinding.
- Instead of grinding the garam masalas you can add them wholesome in the very beginning even before adding the onion to the oil. (the cardamom, cloves, cinnamon stick, bay leaf).
- Enjoy your chicken curry with some hot plain rice or ghee rice or any of your favorite Indian breads or even with dosa and idli. I enjoy chicken with anything and everything 😛
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