There are so many variations in making Chicken Curry. The spices and method used in one region is different from the other. Even with small changes in the cooking method and spices used, the curry taste is changed.
Here, in this chicken curry, I marinated the chicken with very few ingredients and used onion paste instead of chopped onions to give more thicker gravy to the dish. Just used cumin and coriander powders.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Chicken : 500 grams
Lemon juice : 1 teaspoon
Onion : 2 large chopped and blend into paste
Ginger garlic paste : 1 tablespoon + 1 teaspoon
Tomatoes : 3 large chopped
Cumin seeds: 1 teaspoon
Bay leaf : 1
Cardamom : 4
Cloves : 4
Cinnamon : 2 inch stick
turmeric: 1/2 teaspoon
Green chilli : 2 slit
Red chilli powder : 2 teaspoons
Cumin powder: 1 teaspoon
Coriander powder : 1 teaspoon
Salt to taste
cilantro/coriander leaves : To garnish
Clean and Wash the chicken. Add 1 tablespoon of ginger garlic paste, 1 teaspoon salt, lemon juice and mix well. Marinate it for 20 minutes.
Heat oil in a pan and add, bay leaf, cumin, cardamom, cloves, cinnamon stick and fry for 1 minute. Add green chillies, onion paste and sauce for 5 minutes or the raw smell of the onion goes away. Add 1 teaspoon of ginger garlic paste and sauce for 30 seconds.
Add turmeric, red chilli powder and stir. Add chopped tomatoes and cook until they turn mushy. Now, add the chicken pieces, salt and stir. Cook for 10 minutes and add one cup of water. Close lid and cook for 10 more minutes or until the gravy is thick.
Add cumin and coriander powder, mix well and cook for 5 minutes. Garnish with cilantro.
Serve hot with rice or roti.