Chicken Curry with Garam Masala

chicken gravy with garam masala
Finally I have started cooking with bone-in chicken. I am yet to find already cut bone-in Organic chicken here in grocery stores. So I always cooked with boneless chicken. I know it is very easy to cut a whole chicken, I have seen so many videos, but I still cannot get myself to do it. Few months back, one of my friends sent me a chicken curry with bone-in chicken. I don’t know if it was the pregnancy or if it was really that good, I started craving for bone-in chicken. So now V buys whole chicken from Whole Foods Market and gets it cut every time. Since I am trying to include more chicken in our diet, you will see more chicken recipes here in coming days.

These days I try to make something very simple and hearty for lunch and dinner. I made up this recipe last time and it came out so well. We have really started to like curry leaves and chicken combination – which we were not very used to before.

Ingredients:
1 lb (approx 1/2 kg) chicken
1 tea spn garam masala
1 tea spn ginger-garlic paste
1 tea spn chopped ginger
1 tea spn chopped garlic
5-6 strands coriander leaves
10-12 curry leaves
1 tbl spn yogurt
3/4 cup onion
1 tbl spn fresh/frozen coconut
1 tea spn chilli powder
1/2 cup tomato
A pinch turmeric
Oil
Salt

Method:

chicken gravy with garam masala6
Apply ginger-garlic paste, yogurt, a little salt, turmeric to chicken and keep aside for atleast 30mins.
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Heat oil and fry 1/2 cup onion, 1/4 cup tomato, ginger and garlic. When they are translucent add chilli powder, turmeric, 1/2 tea spn garam masala, coconut. Fry for few minutes. Grind with coriander leaves.
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Heat a little oil in same pan, add remaining onions and 5-6 curry leaves. When the onions turn translucent, add marinated chicken. Fry for few minutes. Add remaining tomato, ground paste, salt. Cook till the chicken is completely cooked.
Now sprinkle remaining garam masala and remaining curry leaves. Cook for 1-2mins.
Serve hot with chapatis.

Serves : 3-4
Preparation time : 25mins

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