Chicken Curry

Step 1/9

• 400 g chicken

• knife

Take 200g of boneless chicken. Cut them into pieces of acceptable size.

Step 2/9

• 2 tsp salt
• 1 tsp turmeric powder
• 1 tsp chili powder
• 4 tbsp chicken masala
• 2 tsp garlic-ginger paste
• 2 tsp yogurt/curd
• 8 tsp oil

Put the pieces in a bowl. Add salt, turmeric powder, chilli powder, chicken masala (or meat masala or garam masala) powder, garlic-ginger paste, curd and 1tsp oil.

Step 3/9

Mix well. The pieces should have the spices evenly applied. Keep marinated aside for 1hr.

Step 4/9

• 4 onions
• 4 tomatoes

• food grinder
• fine grater

Take 2 medium tomatoes and 2 medium onions. Make puree for each. If you don't have a mixer, you can use the smallest holes in a grater to get puree like paste.

Step 5/9

• nonstick pan

Take a pan. Add 3tsp of oil. Heat on low flame for 2mins. Add onion puree and stir for 2mins. Add tomato puree. Mix well and stir for 2mins. You should see water leaving from sides.

Step 6/9

Add the marinated chicken pieces. Mix well.

Step 7/9

Close lid and let it cook for 10mins. No need to add water. Natural water from tomatoes and chicken should be enough.

Step 8/9

Open the lid and stir well. Chicken should look more cooked now. Close lid again and let it cook for 5mins. Use low flame throughout.

Step 9/9

Open the lid and mix well. Paste must have thickened. Curry is ready! Serve hot.

Enjoy your meal!