Chicken Curry Rozmarra - Easy Indian Household Chicken Curry
Chicken Curry Rozmarra - Easy Indian Household Chicken Curry. Chicken curry has succulent chunks of chicken simmering leisurely in a spicy gravy, sending off an inviting aroma that just cannot be ignored. Chicken curry is an absolute must-have on an Indian dinner menu.
Ingredients
- 1 Kilo Chicken
For Marinating the Chicken
- 1 Piece Lemon For the marinade
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Kashmiri Red Chilli Powder For the marinade
- 1/2 Tablespoon Garam Masala Powder For the marinade
- 1/2 Teaspoon Salt For the marinade
For Making the Chicken Curry
- 2.5 Tablespoon Ghee
- 1 Piece Bay Leaf / Tej Patta
- 4 Piece Onions Medium size; make a paste
- 4 Piece Tomatoes Medium size; make a paste
- 10 Piece Garlic Pods Finely chopped
- 1 Inch Ginger Finely chopped
- 4 Piece Dry Red Chillies
- 5 Piece Cloves Pounded
- 2 Piece Black Cardamom Pounded
- 12 Piece Black Peppercorns Pounded
- 1 Inch Cinnamon
- 4 Piece Dry Red Chillies
- 1/4 Teaspoon Turmeric powder
- 1 Tablespoon Coriander powder
- 1/2 Tablespoon Garam Masala Powder
- 1 Teaspoon Kashmiri Red Chilli Powder
- 1 Tablespoon Kasoori Methi Crushed
- 0.5 Teaspoon Salt Please adjust it to your taste
Instructions
- Get your ingredients ready.
- Marinate the chicken with lemon juice, ginger & garlic paste, garam masala, Kashmiri red chilli powder and salt.
- Leave it in the refrigerator for an hour at the least. 2 hours is better.
- For the dhaba style chicken curry, heat ghee in a heavy-bottomed pot.
- Once the ghee is hot, add crushed cloves, black peppercorns, cinnamon, black cardamom and dry red chillies and let them crackle till you can smell their fragrance.
- Add minced onions and fry until slightly brown.
- Add finely chopped ginger and garlic and fry until onions are dark brown.
- Now add the chicken along with the marinade and cook on high heat for five (5) minutes.
- Next, add tomatoes and cook for another five (5) minutes on high heat.
- Add a cup of water for a lean or half a cup for a thick curry and bring it to a boil.
- Simmer the flame and, add coriander powder, turmeric powder, Kashmiri red chilli powder and salt to taste and cover and cook until chicken is done.
- Add garam masala powder and kasoori methi and cook for another minute.
- Serve dhaba style chicken curry hot with jeera rice.