Winter Chicken Curry

Winter Chicken Curry


500 gms – Chicken
3 Large – Onions
2 Medium – Tomato
3 tbsp – Ghee/Oil
1 tbsp – Ginger-Garlic Paste
2 tsp – Red Chili Powder
2 tsp – Coriander Seeds Powder
1/2 tsp – Turmeric Powder
2 – Dried Bay Leaf
1/2 Cup – Thick Curd/Yogurt
1 Cup – Water
1 tsp – Garam Masala Powder
To Taste – Salt
2 tbsp – Chopped Coriander leaves
To Roast and Grind
15 – Cashew nuts
12 – Almonds
1 tbsp – Raisins

  1. Wash well and chop chicken in bite size pieces. I used boneless chicken. Peel and roughly chop 2 and half onions and finely chop remaining half onion, roughly chop tomatoes and puree it.
  2. Heat a pan and dry roast almonds and cashews until light golden brown, allow to cool and grind to powder. Also grind raisins keep aside.
  3. In a pan or wok heat 2 tsp ghee or oil and fry roughly chopped onion until light golden brown, allow to cool and grind to smooth paste without adding water.
  4. In the same pan heat remaining ghee or oil, add bay leafs and saute for 30 seconds. Add chopped onion and saute until it becomes light brown, add ginger-garlic paste, onion paste and mix well, keep flame now to medium to slow and saute until oil starts to leaves sides and no raw smell in onion. Add chili, coriander and turmeric powders and mix well, saute for a minute.
  5. Add chicken and mix well to coat chicken pieces well with masala. Cover and cook for 10 minutes in slow flame, oil will be separated. Remove cover and mix chicken well.
  6. Add tomato puree and mix well, cover and cook again for 10 minutes in slow flame or until oil starts to float on top, stir in intervals. Beat curd and add to chicken with 1 cup water and mix well and simmer in slow flame for 2 minutes. Now add powdered nuts, raisins paste mix well.
  7. Add salt, garam masala, mix well, simmer for 5 minutes in slow flame and off flame, add chopped coriander leaves sitr, cover and keep for 5 minutes before serving.
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