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Chicken Aloo Curry

Ingredients for Chicken Aloo Curry

  • Chicken, curry cut with bones – 1 kg
  • Potatoes, medium sized, halved- 5

For the paste:

  • Onions, sliced & fried- 4 medium
  • Tomatoes, quartered- 4 medium
  • Ginger garlic paste- 2 tbsp
  • Cumin seeds- 1 tsp
  • Red Chilli powder- 2.5 tsp
  • Coriander powder- 2 tsp
  • Turmeric powder- 1/2 tsp

Whole Garam Masala/ spices-

  • Green cardamom- 5
  • Cinnamon- 1” piece
  • Cloves- 5
  • Black cardamom- 2
  • Whole peppercorns-6
  • Salt-2 tsp
  • Green chillies, slit and halved- 3
  • Coriander leaves, chopped- 2 tbsp
  • Oil- 5 tbsp

Preparation:

  1. Fry the sliced onions till golden. Remove & allow to cool. Quarter the 4 tomatoes.
  2. Grind together the fried onions and the quartered tomatoes into a smooth paste by adding 2 tbsp water.

Process:

  1. Heat oil (you can use the same oil in which onions were fried) in a kadai or pan and add the cumin seeds.
  2. Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins.
  3. Now add the fried onion-tomato paste and fry on medium to low heat for 10 mins till oil separates.
  4. Add the chicken pieces & cook on high heat for 5 mins till it changes colour.
  5. Now add all the spice powders and 1.5 tsp salt, fry on medium heat for another 5 mins.
  6. Continue to ‘bhuno’ the meat for another 3 mins.
  7. Add 200 ml water, mix and cover & cook on low heat for 10 mins.
  8. Open the lid and add the potatoes, slit green chillies, whole Garam Masala/spices and 1/2 tsp salt. Give a stir and add 100 ml (or more if required) water.
  9. Cover and cook for another 10 mins on low heat.
  10. Open lid and stir once, then cover and cook for another 5 mins till both the chicken and potatoes are tender/ cooked.
  11. Sprinkle the chopped coriander leaves, mix and simmer for a minute.

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