Hi Viewers,today’s lunch, Chicken curry served with steamed basmati rice. The right way to beat the Thursday blues!

Follow http://kitchenwithreeta.food.blog for this type of more Indian continental dishes.

INGREDIENTS
1 Kg Skinless Chicken pieces.

For Marination:

1 lemon juice
2 tbsp oil
1 tbsp ginger garlic paste 1 tsp garam masala powder
1 tsp turmeric
1 tsp green chilli paste (add according to your liking)
1 tbsp vinegar
1 tsp salt

Directions:

Mix all the ingredients with the chicken pieces and refrigerate for at least two hours (Best overnight)..

For curry:

500 gm finely chopped onions
1 tbsp ginger garlic paste
1 inch long cinnamon stick 5 small elaichis (cardamom). Peeled and crushed
2 black big elaichis (cardamom)
5 cloves 2 bay leaves
1 pinchful nutmeg powder
1 tbsp chicken masala ½ tbsp jeera (cumin seeds)
1 tsp dhania whole
1 tsp salt
1 tbsp paprika 5 dry red chillies
60 ml mustard oil (or any other vegetable oil) Chopped coriander leaves for garnishing

Directions:

1. Add oil in a pre heated pan. Keep in low flame. Then add bay leaves, cumin seeds, dry red chillies, cinnamon sticks, cloves, both the elaichis and dhania.
Mix well till light brown in colour.

2. Add 3/4th of finely chopped onions. Increase the flame to medium. Fry till golden brown.

3. Then add the marinated chicken pieces. Cook for 10-12 mins.

4. Add ginger garlic paste. Cook for 2-3 minutes. 5. Grind the remaining 1/4th chopped onions into a paste and add it into the pan. Cook till light brown.

6. Add hot water till it covers the surface. Once the water starts boiling lower the flame.

7. Add salt, paprika and chicken masala and cook for approx. 1 hour. Stir intermittently. 8. Add a pinch full of nutmeg powder and you’re done! Garnish with chopped coriander leaves.

Serve with steamed rice.Enjoy….

Thank you