PARSI STYLE CHICKEN CURRY
PARSI STYLE CHICKEN CURRY
INGREDIENTS
- Chicken with bones – 750 grams [ thigh portion ]
- Potato – 2 big [ chopped into 4 big cubes ]
- Fresh curd – 1 ½ cup [not sour ]
- Ginger garlic paste – 2 tbsp
- Onion – 3
- Green chilli finely chopped or paste – 7 or 8 as per taste
- Oil + ghee – 4 tbsp
- Few whole garam masala – 2 bay leaves ,4 clove, 4 cardamom, 2 cinnamom,
- Garam masala pwdr – 1 tsp
- Coriander pwdr – 1 tsp
- Jeera pwdr – ½ tsp
- Salt to taste
- Sugar – 1/2 tsp
- Turmeric – 1/4 tsp
PREPARATION
- Chop ,clean wash and rinse the chicken pieces .
- Rinse and drain off the excess water by squeezing .
- Add the curd and mix well , marinate it for minimum 1 hr or even overnight in fridge will do .
METHOD
Heat oil + ghee in a cooker , add the whole garam masala and let it splutter .[ it should not burn ]
Add the onion + sugar and fry till golden . [ important step , the onion has to caramelise ]
Add ginger garlic and green chilli paste and stir fry till raw smell leaves .
Add garam masala pwdr + turmeric + coriander pwdr + jeera pwdr and stir fry. for few seconds
Add the marinated mutton and mix well .
Stir fry for 5 minutes .
Add the potato and give a mix .
Adjust salt and add 1 cup of water .
Close the pressure cooker and cook on medium flame upto 1 whistle .
Off the flame ,after the first whistle.
Open the cooker after the pressure is released naturally.
NOTE – you can cook in open pot also .Adjust water accordingly .
Serve hot with pav ,soft naan,biryani ,pulao
NOTES
- More the marination better the taste and texture.
- The gravy will be thin with oil floating on top.
- Instead of green chilli you can add pepper pwdr and ur KALIMIRI MURG is ready
- U can garnish with blanched badam slivers or fried cashew .
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