DRY / SUKKA CHICKEN CURRY

Often people are under the contradiction that “curry” is a spice that often used in making all the delicious gravies and curries that abound in Indian food. However, a curry comprises of several ingredients and spices that are cooked together to actually create the final product. Dry chicken is one I have created in my kitchen, which is very easy and simple to cook. Here in this recipe of dry chicken masala is particularly good-bite-sized pieces of chicken cooked in a rich spicy gravy and reduced to a consistency where gravy is just about coating the chicken pieces. It goes great with rice and roti alike and absolutely delicious. Here is a recipe for simple dry chicken masala curry.

INGREDIENTS:

500 gm Chicken thighs [  one whole chicken]

2 Black Cardamom

1 Stick Dalchini [cinnamon]

1-2 Onion Chopped

1 Finely Chopped Tomato

2 teaspoon Ginger-Garlic Paste

1 teaspoon Turmeric Powder

1teaspoon Cumin powder

2 teaspoon Coriander Powder

Chopped Coriander

Salt to taste

Oil

½  Cup Water

METHOD:

STEP1 – Heat oil in a pan and add cardamom and cinnamon stick.

STEP 2 – Add chopped onion and sauté for about 3-4 minutes. Add ginger-garlic paste and chopped tomatoes in it and sauté well for 4-5 minutes.

STEP 3 – Add Chicken pieces and sauté and then add dry spices and mix well.

STEP 4 – Cook uncovered for about 15-20 minutes until the liquid dries a bit.

STEP 5 – Once all the ingredients are well combined and chicken is cooked thoroughly, garnish with chopped coriander and serve.

            Serve hot dry chicken curry with chapatti, naan or tandoori roti.