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Chicken Curry
By : Method
- Remove the skin from chicken pieces and make deep slits on them.
- Marinate them with vinegar, � tsp chili powder, � tsp garam masala powder and 1/2 tsp salt for 1-2 hours.
- In a casserole, add oil and ground onions. Microwave on high for 6-8 minutes, uncovered, stirring twice in between. Add ginger garlic paste and cook on full power for 2 minutes.
- Add turmeric powder and remaining chili powder, garam masala powder, and tomato puree. Cook 2 minutes. Add the cashew paste, cook 2 minutes.
- Add the chicken pieces with the marinade and microwave, covered, for 8-10 minutes. Allow to stand for 5 minutes. Serve garnished with cream or malai with chappathies , pulao or steamed rice.
Ingredients:
Chicken joints - 500 gm
Vinegar - 1 tbsp
Onion - 1/2 cup, ground
Ginger-garlic paste - 2 tsp
Oil - 2 tbsp
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Tomato puree - 4 tbsp
Almonds or cashew nuts - 3 tbsp, ground to a paste.
Salt - to taste
Fresh cream or malai - to garnish
Chicken joints - 500 gm
Vinegar - 1 tbsp
Onion - 1/2 cup, ground
Ginger-garlic paste - 2 tsp
Oil - 2 tbsp
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Tomato puree - 4 tbsp
Almonds or cashew nuts - 3 tbsp, ground to a paste.
Salt - to taste
Fresh cream or malai - to garnish
RECIPES BY CHANDRI BHAT
