CHICKEN CURRY

 

Prep Time :15 mins

 Cooking Time :30 mins

 Serve :4

 INGREDIENTS

 Chicken pieces - 1 kg

 Chopped onion - 4

 Ginger paste - 1 tbsp

 Garlic paste - 1 tbsp

 Kashmiri mirch powder - 1 tsp

 Red chilly powder - 1 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/2 tsp

 Curd - 1/2 cup

 Whole black pepper - 4 - 5

 Cloves - 4 - 5

 Black cardamom - 1

 Green cardamom - 2

 Cinnamon - 1 inch stick

 Mace - 1 piece

 Bay leaf - 2

 Salt - to taste

 Oil - 1/2 cup

 METHOD

 Take a blender add whole garam masala.ginger paste,garlic paste and 2 chopped onion and make a paste

. Heat oil in a pan and add bay leaf and chopped onion and saute until transparent

. Now add chicken and fry for 4 - 5 mins.

 Add chopped onion and whole garam masala paste and mix well.

 Add red chilly powder ,coriander powder ,turmeric powder and kashmiri mirch powder and mix well now add curd and mix well. Cook in a high flame until oil leaves the pan.

 Add one cup of water and salt and cook for five mins.

 Garnish with coriander leaves and serve

Jeera rice

INGREDIENTS 

Gobind bhog rice - 1 cup
Water - 2 cup
Cumin seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp

METHOD
For jeera rice
Take clarified butter in a pan.
Wash the gobind bhog rice and spread in the plate.
Add cumin seeds to crackle.
Now add rice and saute for 2 - 3 mins.
Add salt and water and cook in a high flame when it comes to boil cover the lid and cook for ten mins.
Serve with chicken curry.