Chicken Curry
25 mins Serves 4 Non Vegetarian
Ingredients:
| 500 gms | boneless chicken |
| 2 tbsp | ginger garlic paste |
| 3 medium | onions, finely chopped |
| 2 medium | tomatoes, finely chopped |
| ½ cup | tomato purèe |
| 1 | bay leaf |
| 1 tsp | cumin seeds |
| 4 | cloves |
| 8 | black peppercorns |
| 4 | green cardamoms |
| 1” | cinnamon stick |
| 1 tsp | turmeric powder |
| 1 tsp | red chilli powder |
| 1 tsp | coriander powder |
| salt to taste | |
Directions:
1. Marinate the chicken with salt and ginger garlic paste for an hour.
2. Heat the pan on a medium flame , add dry whole spices and stir till it releases aroma. Add onion and ginger garlic paste and sauté till it becomes golden brown.
3. Add chicken, chopped tomatoes, tomato purèe, powdered spices and salt and stir it. Close the lid with open Redi-Temp™ valve.
4. After the whistle, close the valve and cook on a low flame for 15 minutes.
5. Garnish it with finely chopped coriander and serve hot.
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