Chicken Curry (Bihari Ishtyle)

I always had an assumption that I would never be able to cook non-veg.  I have tried earlier but always with a help at hand. But yesterday I cooked chicken curry all by myself n it turns out tasty enough to serve.

U will Need: 500 gm halaal Chicken, 400 gm Onion (peeled n sliced), 3-4 dry red chilli,

                     2 tspn jeera, 2 tejpatta (bay leaf), 5-6 tbspn mustard oil,

                     1 tbspn ginger-garlic paste, 2 tspn turmeric powder, 3 tspn red chilli powder,

                     1 tbspn coriander powder, 1 tspn garam masala powder, 

                     1 tbspn chicken masala, salt to taste.

                   

Wash twice chicken and keep aside. Mix all the spices(powdered) along with ginger-garlic paste in a small bowl. Add 2-3 spoon water to it.

Heat thick-bottomed kadai for 2 minutes on a low flame. Add oil. Add jeera, tejpatta and dry red chilli(split in two pieces). Add Onion. Saute it for 7-8 minutes. 

Once onion turns reddish brown add chicken to it. Saute n Cook for next 10-12 minutes. 

Do not leave it unattended.

Add spice-paste n again saute for next 10 minutes. Add Salt. Cover the kadai with a lid n cook for next 2 minutes on low flame.

Boil 400 ml water. Add this water to chicken . Let it boil. Now cook for next 10-12 minutes on low flame. Your Chicken Curry is ready to serve.

Tip of the Day:  If you want  you can use ghee instead of mustard oil.
                          The taste will increase by twofolds. But if you r calorie-conscious
                          and still want the taste, add 1-2 tspn ghee after adding spice-paste.

                           N if any question related, feel free to mail me.