Masala chicken curry without tomato or yogurt
Curries With Bumbi · ♥ 2.1K likes · 377.7K views · 4 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–5 tbsp oil
- 6 whole green cardamoms
- 500 g sliced onions
- 30 g ginger
- 1.1 kg chicken
- 2 whole potato
- 1 whole dry bay leaf
- 1 whole dry red chilli
Heat oil over medium-high heat. Before it is hot add the bay leaf, green cardamoms, dry red chilli, cinnamon stick and cumin seeds.
A chicken curry with no tomato or yogurt
- 1 whole cinnamon stick
- 1 tsp cumin seeds
- salt
When the seeds dance, add the sliced onions with a pinch of salt and the whole garlic cloves; fry on medium heat until golden brown, not too dark.
Whole spices in the oil
- 6 cloves whole cloves of garlic
- garlic
- ⅓ cup water
Blend ginger and garlic with a third of a cup of water to a smooth paste.
- ¼ cup water
Add the paste to the onions, rinsing the jar with a fourth of a cup of water.
- 1 tsp Kashmiri chilli powder
- 1 tsp sweet paprika
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
Add the Kashmiri chilli powder, sweet paprika, turmeric, coriander powder and cumin powder.
- 1 cup hot water
- 1 tsp garam masala powder
- 1 tsp sugar
- ½ cup hot water
- 2 whole green chilies
Add the potato (optional), a cup of hot water, garam masala and sugar, then another half cup of hot water and two whole green chilies.
Chicken and ground spices
Cover on low heat 25 minutes or until the chicken is tender and comes off the bone, stirring in between.
Cooking covered until tender
- chopped coriander
- lemon juice
Finish with chopped coriander and a sprinkle of lemon juice. Serve with rice, paratha or naan.