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Ingredients

  • 500 gm chicken curry cut
  • 2 tablespoon mustard oil
  • 1 cup chopped onion
  • 1 bay leaf
  • 2 green cardamom
  • 4 peppercorn
  • 1/2 ″ cinnamon stick
  • 4 cloves
  • 2 tablespoons ginger garlic paste
  • 3 tbsp kashmiri red Chili Paste
  • 1/4 tsp turmeric
  • 1 tbsp coriander powder
  • 1/2 cup curd increased the amount of curd so it will replace oil for curry.
  • 1 tablespoon garlic sliced
  • 1 tbsp lemon juice
  • 1 tsp kashmiri red chili powder
  • 1 tsp salt
  • 2 tbsp chopped coriander

Instructions

  1. Marinate the chicken with lemon juice, red chili powder, 1/2 tsp salt, 1 tsp ginger garlic paste and 2 tbsp curd for an hour.
  2. Heat oil in a kadai and fry the garlic till it gets brown, strain and keeps aside.
  3. In the same oil add the whole spices and let them splutter.
  4. Add the onion, remaining salt and saute till they get brown in color.
  5. Add the remaining ginger garlic paste and fry till the raw aroma goes away.
  6. Add chili paste, turmeric, coriander powder and saute until it starts to stick to the pan, add 1/4 cup water and cook the spices for a min.
  7. Add chicken and saute till it starts browning and the oil leaves sides of the pan.
  8. Add curd and give it a mix for everything to get combined well.
  9. Once the oil starts to separate add 1/2 cup water, cover and cook the chicken till it's done.
  10. If u want the dry gravy to take off the lid and cook till u get your desired consistency.
  11. Garnish with coriander leaves and fried garlic and serve hot.