Chicken 555 Curry

Name: Chicken 555 Curry
Cuisine: Indian
Ingredients: 800 gm Chicken bones thigh pieces; 1 Tsp Kashmiri chilli powder; 1/2 tsp Salt; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 2 tbsp Corn flour; 1 tsp Maida; 1 tsp Ginger garlic paste; Pinch food color red; 2 Tbsp Lemon Juice; 1 Big onion finely chopped; 1 Big tomato Puree; 2 Chopped Green chilies; 1 tsp Ginger garlic paste; 1 tsp Kashmiri Chili Powder; to taste salt; 1/2 tsp Sugar; 1 Tsp Kasuri Methi(dry); leaves Few Curry; 1/4 Cup Cream or Full Fat Milk; leaves Coriander; 2/3 Tbsp Butter; 1/2 Tsp Cumin Seed; 1 tsp Garam Masala Powder

Divya Haridas @cook_16455206

Sweden

For me a good curry has to have that right balance of everything. I can see that from its color and texture how it taste. I take a lot time and patience in making a good curry .This is little time consuming only to fry the chicken then rest is easy to make .

#meetthemeat
#meatthemeet
#chickencurry
#indianfood

Divya Haridas @cook_16455206

Sweden

#meetthemeat
#meatthemeet
#chickencurry
#indianfood

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Ingredients

800 gmChicken bones thigh pieces
1 TspKashmiri chilli powder
1/2 tspSalt
1/2 tspTurmeric powder
1 tspCoriander powder
2 tbspCorn flour
1 tspMaida
1 tspGinger garlic paste
Pinchfood color red
2 TbspLemon Juice
For the gravy
1Big onion finely chopped
1Big tomato Puree
2Chopped Green chilies
1 tspGinger garlic paste
1 tspKashmiri Chili Powder
to tastesalt
1/2 tspSugar
1 TspKasuri Methi(dry)
leavesFew Curry
1/4 CupCream or Full Fat Milk
leavesCoriander
2/3 TbspButter
1/2 TspCumin Seed
1 tspGaram Masala Powder

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Steps

1

First in a bowl take the boneless chicken piece add the first marinate and keep aside (Kashmiri,turmeric,coriander Powder,salt,color,lemon Juice,corn flour,maida)
2

Hot Oil deep fry them and keep aside till crisp.
3

In a pan add some butter add cumin seed,curry leaves, Then add onion,green chillies and ginger garlic paste sauté well and add salt and sugar and cook till crisp. Remove some from pan and add it into tomato and purée all together.
4

Then add the purée to the onion and sauté till oil separate add 1 cup water and cook. Then add all dry spices Kashmiri powder,garam Masala powder,salt cook till oil separate.
5

Then add the cream and cook for 5- 10 min and then add kasuri methi and add fried chicken and add some water and cook til it thickens.Then add a dollop of butter and close and cook for while.Garnish with coriander leaves.