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Authentic Chicken Dry Curry with Rice Bowl
Authentic Chicken Dry Curry with Rice Bowl

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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 make authentic chicken dry curry with rice bowl you only need 28 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Authentic Chicken Dry Curry with Rice Bowl:
  1. Provide 500 grams boneless chicken pieces (without skin)
  2. Provide For marination:
  3. Use 500 grams boneless chicken pieces (without skin)
  4. Get 1/2 cup hung curd(yogurt)
  5. Take 1 teaspoon turmeric powder
  6. Take to taste salt
  7. Take 3-4 tablespoon Kashmiri red chilli powder
  8. Take 1 1/2 tablespoon coriander powder
  9. Take 1 tablespoon garlic paste
  10. Prepare 1 tablespoon ginger paste
  11. Provide 1 teaspoon cumin powder
  12. Use 1 tablespoon tandoori masala powder
  13. Take pinch lemon zest
  14. Get 1 tablespoon lemon juice
  15. Get 3 no’s of finely chopped green chillies
  16. Get 1/2 tablespoon black pepper powder
  17. Take Other ingredients:
  18. Use 4 Cloves
  19. Take 6 pods Garlic
  20. Take 1 Cardamom (as to flavor and aroma)
  21. Get 2 sticks Cinnamon
  22. Prepare 6 Pepper corn
  23. Take 1 Bay leaf
  24. Get 2 medium sized Tomatoes
  25. Use 2 medium no’s Onions
  26. Take 3 Green chillies (as to spiciness)
  27. Get 5 tbsp. coconut Cooking oil
  28. Use 1 handful fresh Cilantro's
Steps to make Authentic Chicken Dry Curry with Rice Bowl:
  1. 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.
  2. Once the chicken has been marinated and coat well with all spices and curd, remove from the refrigerator 1 to 2 hours before that it rests for room temperature.
  3. 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
  4. 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.
  5. 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.
  6. 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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