This is a chicken curry from the north of India. Serve with a side of rice and some soft naan bread for a complete meal.
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5 teaspoons oil
3 large onions, chopped
1 1/2 teaspoons chilli powder
2 teaspoons ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon garam masala
2 black cardamoms
1 stick cinnamon
4 to 5 cloves
2 to 3 black peppercorns
salt, to taste
3 teaspoons ginger garlic paste
water, as needed for cooking
fresh coriander, to garnish
Method Prep:20min › Cook:45min › Ready in:1hr5min
Heat oil in a deep saucepan. Add chopped onions and fry till golden brown in colour. Add all the dry ingredients, the ginger garlic paste and 2 tablespoons of water and fry till oil separates from masala.
Fry couple of times adding 2 tablespoons of water each time till oil separates from the masala. Then add chicken and cook for 25 minutes, then add 125ml of water. Cover the pan and cook till chicken is done.
Turn off the heat and let it cool. When cooled open the lid and on high flame let the excess water evaporate. Garnish with coriander leaves and serve.
If you don't have ginger garlic paste, use equal amounts of finely grated garlic and ginger root.