Curry Leaf Chicken Recipe
Ingredients
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For the Masala Powder:
1: 1 tablespoon coriander seeds
2: 1 tablespoon black peppercorns
3: 1 teaspoon cumin seeds
4: 1 teaspoon fennel seeds
5: 5 green cardamom pods
6: 10 cloves
7: 1 cinnamon stick
8: 2 tablespoons curry leaves
Other Ingredients:
1: 3/4 cup cooking oil
2: 1/2 teaspoon fennel seeds
3: 1 teaspoon cumin seeds
4: 2 bay leaves
5: 1 teaspoon curry leaves
6: 3 medium onions (ground)
7: 2 tablespoons ginger
8: 1 1/2 tablespoons garlic
9: 4 green chilies (sliced)
10: 1 kg chicken
11: 1 tablespoon coriander powder
12: 1 teaspoon red chili powder
13: 1 1/2 teaspoons salt
14: 1 teaspoon turmeric powder
15: 3 large tomatoes (ground)
Instructions
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1: In a frying pan, dry roast all the spices listed under Masala Powder over medium to high heat until they turn slightly golden. Let them cool, then grind them into a powder.
2: Heat 3/4 cup of cooking oil in a pan and add fennel seeds, cumin seeds, bay leaves, curry leaves, ground onions, ginger, and garlic. Stir-fry over high heat until they become golden.
3: Add sliced green chilies and chicken to the pan. Cook over high heat until the chicken changes color.
4: Incorporate the roasted and ground masala powder, coriander powder, red chili powder, salt, and turmeric. Mix well.
5: Add the ground tomatoes, mix, and cook over high heat for 2 minutes.
6: Pour in 1 cup of water, cover, and cook over low to medium heat until the chicken becomes tender and the oil separates.
7: Serve hot with roti, naan, boiled rice, or paratha.
