Kohinoor Chicken Curry

This is a different kind of chicken recipe; it’s something different from the normal one. In this method, I fried the chicken separately and it absorbs the gravy. Once it has done its looks yummy and tasty too. By adding herbs gives an excellent aroma.

This dish goes well with any steamed rice/fried rice/chapatti/Naan/Roti…

Ingredients

Boneless Chicken -1/2 kg

Chopped Onion – 2 (medium)

Crushed Ginger Garlic – 1 tsp

Tomato Puree – ½ cup

Chilli Powder – 1 tsp

Pepper Powder – 1 tsp

Garam masala – ½ tsp

Lemon Juice – 2 tsp

Red Chilli – 4

Saffron/Saffron food colour – a pinch

Chopped Mint leaves - few

Maida Flour – 2 tsp

Chopped Curry leaves - few

Coriander leaves - few

Salt to taste

Oil

Method

Clean & wash the chicken pieces properly and cut into small pieces.

In a large bowl, marinate chicken by adding ginger garlic paste, garam masala, salt, pepper, saffron, chilli powder, and lemon juice. And keep it aside another 30 min.

Now dip the chicken pieces into maida flour coat. Heat oil in a pan, and fry all chicken pieces until gets golden brown colour.

In another pan, add oil, fry the red chilli, chopped onion & ginger garlic paste. Once the onion becomes mushy, add tomato puree and then add little bit salt. Finally add chilli powder with little water and keep cook for about 5 to 10 min.

Then add the chicken pieces to this pan, and mix it well until the gravy is fully absorbed into the chicken.

Now add the chopped curry leaves, coriander leaves & mint leaves. Finally mix it well. It will give the nice aroma.

Enjoy with this chicken curry J