🍗🍲CURD CHICKEN CURRY🍲🍗

INGREDIENTS:

1/2 KG chicken

Handful of fried onion

2 spoons curd

For marination: 

1 tsp ginger garlic paste

1/2 tsp turmeric powder

1/2 tsp garam masala

Salt to taste

3-4 spoons thick curd

For gravy: 

1 big sized onion chopped

1/4 tomato chopped

7-8 Cashew nuts socked in warm milk

3-4 garlic cloves

1 inch ginger

Fresh coriander leaves

For tampering : 

1/2 onion chopped

Oil 2 spoons

4-5 fresh curry leaves 

Spices 

1 tsp garam masala

1/2 tsp turmeric powder

Salt to taste

1/2 tsp red chilly powder

1/4 tsp coriander powder

1/4 tsp cumin powder

1 tsp biryani masala

METHOD: 

To cook curd chicken curry ,you need to marinate your chicken overnight.

Next day y before making your main dish ,must cook chicken pieces separately.

Used cooked chicken pieces to mix in gravy.

Click here to see HOW TO MARINATE AND COOK CHICKEN SEPARATELY BEFORE MAIN DISH with step by step photos

CURD CHICKEN GRAVY :

1.Add all ingredients listed above for gravy together.

2. Use water as required.

3. Using grinder, make a fine paste of it .

CURD CHICKEN TAMPERING : 

1. Before tampering, make sure you already cooked your chicken.

2. Make sure your gravy is ready

3. Heat 3-4 tsp oil for tampering.

4. Add 1/2 chopped onion.

5. Add curry leaves. Saute well till onion turns golden brown.

6. In this tampering, add gravy that you just made in grinder.
7. Roast it nicely on medium flame till it starts releasing oil.

8. Add turmeric powder, red chilly powder, cumin powder, coriander powder, biryani masala , gaam masala .
9. Add chopped fresh mint leaves. Saute well.
10 . Let these spices roast well with gravy .

11 . Add 1/2 cup warm water. Cover it d egthis gravy cook o low flame.
12. Once it cooked, it starts releasing oil separately as shown in below image.

13 . Add 2 spoons curd.
14. Add handful of fried onion.
15 . Mix well. Let it cook together for another 2 minutes .

16. Adjust gravy thickness as you want. To make gravy less thick, always add warm chicken stock, 1/4 cup at a time.
17. Once your gravy is ready, add cooked.chicken pieces. Mix well in gravy.
18. Add 2 big spoons chicken stock and coo for another 2 minutes.
19. After adding cooked chicken pieces,  never saute curry again and again . There are.chances that pieces with break into smaller parts and then they are difficult to serve.

20. Your curd chicken curry is ready to serve.

21. Garnish with fried onion and chopped mint leaves.
22. Serve it hot with steamed rice / Jeera rice or Indian bread roti, naan

Click here for JEERA RICE RECIPE

Happy Cooking !

~ Amruta