Today's Chicken curry is a curd/yoghurt based curry that is fit to pair with Naan, rumali roti or tandoori roti. You can also serve it with rice dishes like Boot pulao or Bagaara Khaana alongside Dahi ki chutney and Fresh green salad for a complete meal.
It is an easy dish to prepare for a party the main and important step being that of the marination of the Chicken, the rest all then becomes a child's play. The longer you leave the chicken for marination the better it tastes.
Also try Chicken shawarma, Chicken stir fry, Chana vegetable biryani, Vegetable khorma and Dum ke tamaate from My Mom's Kitchen.
Ingredients:
- Chicken - 1 & 1/2 kg
- Curd - 1/2 kg
- Onion - 3nos
- Red chilli powder - 2 tbsp
- Turmeric powder - 1 tsp
- Ginger garlic paste - 2 tbsp
- Coriander leaves - 1 bunch
- Mint leaves - 1 bunch
- Green chillies - 5 to 6 nos
- Salt - to taste
- Oil - 5 tbsp
Method:
- Wash the chicken pieces well and marinate it with red chilli powder, turmeric powder, ginger garlic paste, salt and curd. Keep it aside for at least half an hour.
- Heat oil in a vessel. Add chopped onions and fry till caramelized. Remove to a plate. When cooled crumble the onions using fingertips.
- To the same vessel add marinated chicken. Cook till tender.
- Add coriander leaves, mint leaves and slit green chillies.
- Add the caramelized onions.
- Simmer the flame and mix to combine.
- Cook on low flame for 5 more minutes.
- Serve hot.
Do share a picture of your prepared dish on our facebook page or tag us #mymomskitchen on instagram.
Happy cooking!!!
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