Jaipuri chicken curry
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Wednesday, January 6, 2016

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Jaipuri chicken curry

Kelly Mike - Wednesday, January 06, 2016

Ingredients

  • 1 Kg- Chicken
  • 12 - Dry whole Red chilly
  • 1 Tsp - Cloves
  • 1 1/4 C - Yogurt
  • 2 Tsp - Cumin Seeds(Roasted)
  • 1 1/2 Tbsp - Coriander powder
  • 3/4 Tsp - Red Chilly Powder
  • 3 Bay leaves
  • 6 - Green Cardamom pods
  • 5 - Black Cardamom pods
  • 15 - Chopped Garlic cloves
  • 1 3/4 C - Chopped Red Onions
  • 3 C - Chicken Stock or water
  • Cilantro / Coriander leaves for garnish
  • Salt to taste
  • Oil
For Tadka/ Seasoning
  • 3 - Red chilly
  • 3- Cloves

Instructions

  1. Take 12 red chillies and soak it in 1/2 C water.
  2. Dry roast the cumin seeds until it starts giving out an aroma
  3. Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
  4. Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
  5. Add meat and cook until the sides turn slightly brown
  6. Drain the red chillies and add it to the pan.
  7. Continue to cook until the water has evaporated and the meat turns brown.
  8. Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
  9. Add the stock or water and cook until the gravy is thick. Remove from heat.
  10. To prepare the tadka, heat up some oil and add the cloves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
  11. Garnish with cilantro. Serve with warm Rice or Chappati.

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