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We hope you got benefit from reading it, now let’s go back to authentic chicken dry curry with rice bowl recipe. To cook authentic chicken dry curry with rice bowl you need 28 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Authentic Chicken Dry Curry with Rice Bowl:
- Provide 500 grams of boneless chicken pieces (without skin).
- Use of For marination:.
- Prepare 500 grams of boneless chicken pieces (without skin).
- Take 1/2 cup of hung curd(yogurt).
- Provide 1 teaspoon of turmeric powder.
- Use to taste of salt.
- Use 3-4 tablespoon of Kashmiri red chilli powder.
- Use 1 1/2 tablespoon of coriander powder.
- You need 1 tablespoon of garlic paste.
- You need 1 tablespoon of ginger paste.
- Get 1 teaspoon of cumin powder.
- Provide 1 tablespoon of tandoori masala powder.
- Prepare pinch of lemon zest.
- Provide 1 tablespoon of lemon juice.
- You need 3 of no’s of finely chopped green chillies.
- Prepare 1/2 tablespoon of black pepper powder.
- You need of Other ingredients:.
- Prepare 4 of Cloves.
- Prepare 6 pods of Garlic.
- You need 1 of Cardamom (as to flavor and aroma).
- You need 2 sticks of Cinnamon.
- Provide 6 of Pepper corn.
- You need 1 of Bay leaf.
- Prepare 2 of medium sized Tomatoes.
- Use 2 of medium no’s Onions.
- Provide 3 of Green chillies (as to spiciness).
- Use 5 tbsp. of coconut Cooking oil.
- Take 1 handful of fresh Cilantro's.
Instructions to make Authentic Chicken Dry Curry with Rice Bowl:
- For marination:For marination of chicken, take a large sized mixing bowl by adding hung curd(yogurt), turmeric powder, salt to taste, Kashmiri red chilli powder, coriander powder,garlic paste, ginger paste,1 cumin powder, black pepper powder, tandoori masala powder, lemon zest, lemon juice, green chillies,and mix well. Once the mixture is mixed well, add in the boneless chicken pieces and combine well. Coat chicken pieces very well and set it aside to refrigerate for about an hour or overnight..
- Once the chicken has been marinated and coat well with all spices and curd, remove from the refrigerator 1 to 2 hours before cooking.so that it rests for room temperature..
- For the chicken dry curry: Now take heavy bottomed pan and turn on to medium high flame and add coconut oil. Once the oil has heartened up add in clove, cinnamon stick, bay leaf and fry well. Fry them until it leaves the spiced aroma within it, now on the other side, take 2 mediums no’s of onions and tomatoes and finely chop them and keep aside. Finely chop some green chillies and roughly chop some fresh cilantro's and keep aside.
- Add in chopped onions and saute well until it turns out to light golden brown, by then add chopped tomatoes and chopped green chillies and mix well. Add water as required to the consistency. Cover the lid and leave it on simmer for about 3 to 4 minutes until the onions and tomatoes softens..
- Now add in the marinated chicken over the mixture and combine well. Add in the freshly chopped cilantro's and cover the lid. Let it cook for about 15 to 20 minutes on medium low flame. After passing of 15 minutes, once combine again and cover the lid again leaving it for about 4 6 minutes..
- So once done garnish the chicken dry curry in a bowl with some white rice and garnish with some chopped cilantro's..
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