Chicken Curry , my way

Chicken Curry , my way

Chicken Curry , my way

Ingredients:

1 chicken , cut in pieces ( 1 kg )
Fried Onion/ bereshta of 2 medium onions
2 tbl spoon of onion paste
2 tea spoon of ginger paste
2 tea spoon of ginger ,fine julian cut
2 tea spoon garlic paste
1 tea spoon garam masala powder *
4/5 green cardamom , 1 stick of cinnamon , 2 bay leaves
2 tea spoon red chili powder
Half tea spoon turmeric powder ( heaped)
Less than half tea spoon coriander powder ( level)
Salt to taste
Oil

Garam masala:

2 Dry red chilies
Cumin seed 1 tbl spoon
Coriander seed 1 tbl spoon
Green cardamon 5 or 6
Black pepper 1 tea spoon
Cloves 1 teasppon
2 long pepper
Allspice 1 teaspoon
Kababchini 1 teaspoon
Fennel 1 teaspoon
Mace 1 teaspoon
Nutmeg half a teaspoon
1 star anise
1 black cardamom
1 small cinnamon stick ( 1″)

Dry roast the masala and then grind them into a fine powder.

Procedure:

1. Fry the onion until golden brown . Keep them aside .

2. In the same oil add the whole garam masalas and fry then add onion ,ginger-garlic paste , fried onion and little water . Add the chili powder , turmeric powder , coriander powder and salt . Fry well adding water little by little .

3. Add the chicken pieces and chopped ginger ( julian cut). Add very little water and cover the lid . Cook on low-medium flame for at least 45 minutes . The chicken will release water . Let the chicken to be cooked in it’s own water . After 45 minutes add enough water to get the right consistency of gravy and to cook the chicken well . You don’t need much water if it’s soft chicken . Only a little water needed . But if using hard chicken , cook the chicken adding water little by little another 45 minutes at low flame . Then Add the water for the final consistency .

4. Add the garam masala powder and cover the lid . Turn off the stove and keep the chicken pot on the turned off stove , until you serve . You will see , the oil separates from the gravy !!!

Enjoy !!!

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7 responses to “Chicken Curry , my way

  1. what is the meaning of heaped ??

  2. Thank you so much for the recipe. Quick question about the garam masala – isn’t kebabchini and allspice the same thing?

  3. Thanks so much for the recipe! What is long pepper please? I am not getting which pepper you mean?
    Shahnaz

  4. please what is the bengali form of all spice…..

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