Saturday, January 18, 2014

Nepali Style Chicken Curry Version 2: Authentic Nepali Juwano (Ajwain) Chicken Curry Recipe!!

This recipe is a must have for me in the winter days like this time around. Although, I make this dish in summer as well, I prepare this more often in cold seasons. In Nepal, this dish is specially made for women in their Maternity period. Loaded with spices like Ajwain, Mustard, Fenugreek, Dill and others, they say it provides strength and helps women to recover sooner. When I first tasted this dish, I was in love with it. My mum used to make it all the time and when asked about it being only for women in their maternity period, she used to say this dish is good for everyone. And I must mention, I swear by this recipe when it comes to curing cold. When you feel weak and energyless try this recipe and feel the instant results. Enjoy :) Also, click here for Nepali Style Chicken Curry recipe.

Yummiest thing in the world >:D<









Prep time: 10min(s) Cook time: 30min(s) Total time: 40min(s)  

Things you will need:

  • Chicken (2 lbs, cut in any size you want)
  • Ajwain Seeds (1 table spoon)
  • Mustard Seeds (2 tea spoons)
  • Fenugreek Seeds (1 tea spoon)
  • Cinnamon Leaves (2)
  • Cumin Seeds (2 tea spoons)
  • Dill seeds (2 tea spoons)
  • Cloves (1 tea spoon)
  • Ginger-Garlic Paste (2 table spoons)
  • Ginger (medium sized, thinly sliced)
  • Garlic (5-6 , thinly sliced)
  • Salt (according to taste)
  • Turmeric (1 tea spoon)
  • Meat Masala (1 table spoon)
  • Cumin-Coriander (1 table spoon)
  • Red Chili Powder ( 1/2 table spoon)
  • Black Pepper (1/2 table spoon)
  • Schewan Pepper Powder  (1/2 table spoon)
  • Ghee (5 table spoons)
Directions:
  1. On a pressure cooker or any kind of deep dish add ghee and Ajwain, Mustard, Fenugreek, Cinnamon, Cumin, Black Pepper, Dill, Cloves, half of the sliced ginger-garlic and half of the paste ginger-garlic. Cook these spices until they become brownish black in color.
  2. Add chicken, salt and turmeric. Fry chicken until it becomes red and crispy.
  3. Add all of the remaining ingredients (Meat masala, Schewan pepper, Cumin-Coriander powder, red chili powder, remaining sliced ginger-garlic and paste) and fry the chicken for 7-10 mins. 
  4. Add 4-5 cups of water. If you are using pressure cooker then cook until the cooker whistles thrice on a medium heat. And if you are cooking in a deep dish then simply cook the chicken on a medium heat until the water becomes slightly thicker in consistency. 
  5. Done!! Enjoy :x

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