Chicken curry for the uninitiated
A delicious Bengali style chicken curry cooked with minimal ingredients and using the simplest techniques. The best recipe for people who intend to not burn the kitchen down.
Servings
Prep Time
4
1
minutes
Cook Time
Passive Time
20
minutes
59
minutes
Servings
Prep Time
4
1
minutes
Cook Time
Passive Time
20
minutes
59
minutes
Ingredients
For marination of chicken
700
grams
of chicken
1
tbsp
of ginger paste
1½
tbsp
garlic paste
1
cup
finely chopped onions or onion paste
cup
finely chopped tomatoes
1½
Bay Leaf
2
tbsp
Vinegar
3
tbsp
lemon jucie
4
tbsp
mustard oil
Salt
to taste
For cooking
1
tbsp
mustard oil
4
cloves
garlic
6
pieces
Cloves
4
pieces
Cardamom
1
stick of cinnamon
1
Bay Leaf
3/4
cup
chopped onions
1/2
tbsp
Turmeric powder
1
tsp
chilli powder
1
tsp
Cumin powder
1
tsp
coriander powder
Instructions
For Marination
Wash and clean the chicken
Marinate the chicken with the ingredients mentioned above and refrigerate for a minimum of 1 hour
For the dish
Heat oil in a pressure cooker
Add garlic, cloves, cardamom, cinnamon, bay leaf and fry it until the fragrance of the spices releases
Add chopped onions and fry on medium heat till golden brown
Add turmeric powder, chilli powder, cumin powder and coriander powder. Fry for 1-2 minutes on medium heat
Add the chicken and fry for at least 10 minutes until the chicken is coated with the spice mixture.
Add 1 1/2 cups of boiling water and close the pressure cooker.
Put it on high flame until it whistles once or maximum twice
Switch to medium flame and cook till 3-4 pressure cooker whistles.
Switch off the flame.
After the pressure releases, open the lid and serve the curry with hot steamed rice