Chicken Curry | How to make Chicken Curry in Earthen Pot | Super easy | Indian Dhaba Style

Chicken Curry | How to make Chicken Curry in Earthen Pot | Super easy | Indian Dhaba Style

Chicken Curry Recipe Card

April 5, 2018
: 4
: Easy

By:

Ingredients
  • Oil- 100ml
  • Onions- 2 large
  • Curd- 100ml
  • Red chilli powder- 1 tsp
  • Salt- 1 tsp
  • Coriander- 1 tsp
  • Cloves- 8-10 pcs
  • Blech cardamom-1 pc
  • Sugar- 0.5 tsp
  • Chicken- 650 gms
  • Tomato- 1 large
  • garlic- 3-4 cloves
  • Fenugreek powder (Kasuri Methi)- 0.5 tsp
  • Coriander- for garnish
Directions
  • Step 1 Finely chop onions, tomato and garlic.
  • Step 2 Add 1 tsp each of red chilli powder, turmeric, salt and coriander powder to 100ml of curd. Mix well and keep aside.
  • Step 3 Heat some oil (preferably mustard oil) in a vessel.
  • Step 4 Once oil is hot add the chopped onion and cook until they turned light golden.
  • Step 5 When the onions turned light golden add 8-10 cloves, 1 black cardamom and 1/2 tsp sugar. You may avoid using sugar.
  • Step 6 Cook for another 2-3 mins to let the cloves and cardamom release their flavour.
  • Step 7 Now add the chicken and stir to coat it in the oil and spices.
  • Step 8 Cover for 5 mins.
  • Step 9 Remove cover and stir to avoid the chicken from scorching at the bottom.
  • Step 10 Let it cook down for another 5 minutes.
  • Step 11 Add the curd with the spices.
  • Step 12 Stir in the curd and cover for 10 mins.
  • Step 13 Now, add the chopped tomatoes and cover for 5 mins.
  • Step 14 Then, add finely chopped garlic and fenugreek powder (kasuri methi) then cover and cook until the chicken is tender.
  • Step 15 Garnish with chopped coriander/ parsley leaves and savour.

Chicken Curry PHOTO RECIPE:

1. Finely chop onions, tomato and garlic.

onion

tomato

garlic

2. Add 1 tsp each of red chilli powder, turmeric, salt and coriander powder to 100ml of curd. Mix well and keep aside.

red chilli powder, turmeric, salt and coriander powder to 100ml of curd

3. Heat some oil (preferably mustard oil) in a vessel.

heat oil

4. Once oil is hot add the chopped onion and cook until they turned light golden.

chopped onion

golden onion

5. When the onions turned light golden add 8-10 cloves, 1 black cardamom and 1/2 tsp sugar. You may avoid using sugar.

cloves

black cardamom

sugar

6. Cook for another 2-3 mins to let the cloves and cardamom release their flavour. 7. Now add the chicken and stir to coat it in the oil and spices.

chicken

8. Cover for 5 mins.

cover

9. Remove cover and stir to avoid the chicken from scorching at the bottom.

chicken

10. Cover for another 5 mins. 11. Add the curd with the spices.

curd with the spices

12.Stir in the curd and cover for 10 mins. 13. Add the chopped tomatoes and cover for 5 mins.

chopped tomatoes

14. Add finely chopped garlic and fenugreek powder (kasuri methi) then cover and cook until the chicken is tender.

chopped garlic

fenugreek powder (kasuri methi)

 15. Garnish with chopped coriander/ parsley leaves and savour.

Chicken Curry


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