Steamed rice and chicken curry

Name: Steamed rice and chicken curry
Cuisine: Indian
Ingredients: For chicken curry-; 500 gms with bone chicken; 3 medium sized onions paste; 2 tablespoons ginger garlic paste; 2 medium sized tomatoes puree; 1 tablespoon green chilli paste; 4-5 cloves; 1 cinnamon; 5-6 cardamom; 1 medium sized onions fried u can also use barista; 3 tablespoons yogurt; 1 teaspoon red chilli powder; 1 tablespoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon garam masala powder; 1 lemon juice we will use the peel in marination; as required Mustard oil for cooking; as per taste Salt; 1 teaspoon sugar that's totally according to your taste; 2 bay leaves

Susita Sen @cook_22351364

Kolkata

#week2of5

When it's Sunday, Bengalis do have a mandatory lunch steamed rice and chicken curry. This is one my very favorite lunch as it connects with my childhood memories.
it's Sunday time

#week2of5

When it's Sunday, Bengalis do have a mandatory lunch steamed rice and chicken curry. This is one my very favorite lunch as it connects with my childhood memories.
it's Sunday time

Susita Sen @cook_22351364

Kolkata

#week2of5

When it's Sunday, Bengalis do have a mandatory lunch steamed rice and chicken curry. This is one my very favorite lunch as it connects with my childhood memories.
it's Sunday time

#week2of5

When it's Sunday, Bengalis do have a mandatory lunch steamed rice and chicken curry. This is one my very favorite lunch as it connects with my childhood memories.
it's Sunday time

Saved

Ingredients

For chicken curry-
500 gmswith bone chicken
3medium sized onions paste
2 tablespoonsginger garlic paste
2medium sized tomatoes puree
1 tablespoongreen chilli paste
4-5cloves
1cinnamon
5-6cardamom
1medium sized onions fried u can also use barista
3 tablespoonsyogurt
1 teaspoonred chilli powder
1 tablespoonturmeric powder
1 teaspooncoriander powder
1 teaspoongaram masala powder
1lemon juice we will use the peel in marination
as requiredMustard oil for cooking
as per tasteSalt
1 teaspoonsugar that's totally according to your taste
2bay leaves

Saved

Steps

1

First, we are going to do the marination of the chicken for that take a mixing bowl at the chicken yogurt ginger garlic paste red chilli powder lemon juice green chilli paste and put the peel in between the chicken will give a nice flavour. Keep this marination aside for at least half an hour
2

Take 4 tbsp of mustard oil in a cooking pan. Add the onions and fried it until it gets brown in colour and put it aside in a separate bowl where you can also use barista
3

In that oil now put the cloves cinnamon cardamoms and bay leaves. Saute for few seconds then add the onion paste saute for a minute then add the tomato puree add salt according to your taste and one and a half teaspoon of sugar add turmeric powder coriander powder and cook it well until the oil get separated
4

When it's get cooked then add the marinated chicken well for about 10 to 15 minutes on a low flame unless the chicken release it's water and it gets cook completely if it is required you can add some water more
5

At last at the garam masala powder and so with steamed rice the chicken curry is not a very thick one it's in liquid consistency. So your chicken curry is ready to serve with steam rice

Saved

Cooksnaps

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Susita Sen @cook_22351364

on May 28, 2020 18:01

Kolkata

freelance content writer for a software company, freelance landscape photographer, traveloholic person and passionate for cooking. I used to travel a lot. trying a variety of food make me more passionate towards cooking.