Ingredients
-
8
-
3
-
1
-
2
-
2
-
1
-
4
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Chicken Curry,My mother is Indian and made this recipe countless times when I was a child. Serve with Basmati rice or Naan bread and you’ll be licking your plate!,Very nice and very easy to make! Thank you for posting, Moni and thank you to Moni’s mum for the recipe! I was fairly vague about the quantities used, but I did follow the timings quite carefully and the chicken came out deliciously tender and perfectly cooked. Served with Basmati rice, some dhal and raita.,My mother is Indian and made this recipe countless times when I was a child. Serve with Basmati rice or Naan bread and you’ll be licking your plate!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
1. Score the Chicken Pieces With a Knife. |
|
2
Done
|
2. in a Small Bowl, Mix Yogurt, Turmeric and Chili Powder. |
|
3
Done
|
3. Spread the Yogurt Mix Over the Chicken and Let Marinate in the Fridge For 1 Hour. |
|
4
Done
|
4. Chop Onion and Mince the Garlic Cloves and Ginger. |
|
5
Done
|
5. in a Large, Heavy-Bottom Pot, Set at Medium Heat and Add Oil. |
|
6
Done
|
6. Add Bay Leaves and Cinnamon and Cloves. |
|
7
Done
|
7. When They Start to Sizzle and Change Color, Add the Onions, Garlic and Ginger and Stir Fry Until Onions Are Translucent. |
|
8
Done
|
8. With a Smattering of Water, Add Garam Masala and Coriander Powder. |
|
9
Done
|
9. Add the Marinated Chicken and Salt and Cook on High Heat For 2 Minutes. |
|
10
Done
|
10. Reduce Heat and Cover Pot, Letting Chicken Cook For 6-7 Minutes. |
