Voila! Yumtastic :D
Prep time: 5mins(s) Cook time: 30min(s) Total time: 35min(s)
Things you will need:
Things you will need:
- Chicken (2-3 lbs, breast/thighs)
- Large oninon (1)
- Serrano pepper (1)
- Cinnamon leaves (2)
- Cumin seeds (1tea spoon)
- Cloves (2-3)
- Mustard seeds (1 tea spoon)
- Fenugreek seeds (1 tea spoon)
- Turmeric powder (2 tea spoons)
- Salt (according to your taste)
- Ginger-garlic paste (3 table spoons)
- Cumin-corriander powder (2 table spoons)
- Chicken curry masala (2 table spoons)
- Oil (Half cup)
- Tomatoes (2, medium sized)
- Cilantro to garnish (5-6 strands)
Directions:
- Heat the oil and fry Cinnamon leaves, Cumin, Cloves, Mustard and Fenugreek seeds.
- Once they are brownish black, add onions and Serrano pepper. Fry unitl golden brown.
- Add chicken, salt and turmeric. Fry until it becomes slightly crispy/golden brown.
- Add Ginger-garlic paste, Cumin-corriander powder, Chicken curry masala and Tomatoes. Do NOT stir, just cover and cook for 5 minutes on a medium heat.
- By this time, tomatoes should melt and the mixture should become gravy in texture. Stir and cook chicken for another 5-10 minutes on a medium heat.
- Done!! Garnish with Cilantro and enjoy it with rice/flattened rice :)
Hi Bhawana!
ReplyDeleteThanks a lot for all the recipes in the site including this one. I've a small question however: on the 4th step you have instructed not to stir(in capital letters) the ingredients after adding the spices. I have seen someone else doing this too but never knew the reason behind. Could you please let me know in few lines please.
Thanks again for your blog which can surely be named 'Nepali cooking for Dummies':D
Hi Beebs. Sorry for the late response. Covering for couple of minutes after adding all the spices and tomatoes will allow the food to absorb flavor slowly and gravy consistency is created through steaming process without having to add extra water. Gravy created from the spices, meat and vegetables itself with this technique is tastier and richer in flavor in my opinion :) Also, I follow this step on most of the curries I make. I hope this answers your question :)
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