Chicken curry recipe is given below:
Ingredients:
700 grams of chicken
8 potato slices
1 cup chopped onion
1 tablespoon ginger paste
1 tablespoon garlic paste
½ cup tomato paste
1 tbsp green chilli paste
Salt to taste
1 tablespoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
2 tow bay leaves
½ teaspoon whole cumin seeds
2 tow cardamom
2 cloves
1 piece of cinnamon
1 teaspoon of sugar
25 grams of mustard oil
cooking instructions
1
First, clean the meat and drain the water
2
Then take the meat in a bowl and mix it well with turmeric powder, cumin powder, coriander powder, chili powder, 2 tablespoons of mustard oil and salt to taste for 30 minutes.
3
After 30 minutes put the kadai on gas and heat the remaining mustard oil in it and boil the whole garam masala and bay leaves.
4
When the aroma starts to come out from the boil, add chopped onion and fry it until light brown and when the onion turns light brown, add tomato paste, ginger-garlic and green chilli paste and fry it until the raw smell of masala goes away.
5
When onions, ginger and garlic are fried well, marinated meat should be added to it and potatoes should also be added.
6
All should be grated well on high heat until oil is removed.
7
When it is well drained and starts to release oil, cover it with enough water and keep it until the meat and potatoes are fully cooked.
8
When the meat and more is cooked well, mix it well with a small amount of sugar and cook uncovered for another 10 minutes so that it thickens a bit more.
9
After 10 minutes, spread the garam masala powder and mix it well and keep it covered for a while after turning off the gas and Bengali chicken curry will be ready.
10
White rice or any kind of paratha can be served with roti.
