Ingredients.
Chicken 500 grams with or without bone cut into pieces 2 tablespoons garlic paste or freshly chopped garlic
2 medium onions, finely chopped
2 medium tomatoes, pureed or finely chopped
- 1 teaspoon ginger paste
- 3-4 green chilies, slit
- 1/2 cup yogurt, beaten
- 2 tablespoons cooking oil or ghee
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder, to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves for garnish
Method:
- Marinate the Chicken:
Chicken mix with 1 tablespoon garlic paste, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, and salt.
Least 30 minuts Marinate for at or up to 2 hours for better flavor. - Prepare the Base:
Oil Heat in a deep pan or wok over medium heat.
Onions chopped add and fry until golden brown.
- Add ginger and the remaining garlic paste, and fry for 1-2 minutes until the aroma comes out.
- Cook the Tomatoes:
- Add the tomato puree and cook until the oil separates from the spices.
- Add the Spices:
Red chili red chili, coriander, and cumin powder add and mix well. - Add the Chicken:
Chicken to the pan and fry for 5-7 minutes until the chicken turns light golden. - Simmer:
Add the beaten yogurt. Mix gently.
Cook cover for 15-20 minutes until the chicken is tender and the gravy thickens. Add water if a thinner gravy is preferred. - Final Touches:
Garam masala and green chilies, and cook for an additional 2-3 minutes. - Garnish and Serve:
Garnish coriander with leaves and serve hot with rice, naan, or roti.
Enjoy your delicious garlic chicken curry!
