Chicken Curry

Ingredients:

Chicken Curry

• 1 Whole Chicken (cut into pieces)
• 1 large Onion (finely chopped)
• 1 small Tomato (chopped)
• 2 Eggs (hard-boiled)
• A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
• ½ tsp. Garam Masala Powder
• Red Chilli Powder (Pisi Lal Mirch) (to taste)
• 1 ½ tbsp. Coriander Powder (Pisa Dhania)
• 2 tbsp. Tandoori Masala (optional - for a spicier taste)
• ½ tsp. Fenugreek Seeds (Methi Daana) (roasted & coursely grinded)
• ½ tsp. Turmeric Powder (Pisi Haldi)
• Salt (to taste)
• 1 tsp. Ginger Paste (Pisi Adrak)
• A few drops of Rosewater Essence (Kewra) (optional)
• 3 tsp. Vinegar (Sirka)
• 2 tsp. Cooking Oil

 Method:

• Mix the chicken with salt and 1 tsp of vinegar and then keep aside for 15 minutes.
• Heat some water in a pressure cooker and add the chicken, turmeric powder, 2 tsp of vinegar, red chilli powder and coriander powder and boil for 3 whistles.
• Then let the steam cool off.
• Peel the chicken (boiled) from the bones and mince in a mixer. Preserve the stock.
• Fry onion, ginger and tomato in oil. Add the minced chicken, coriander powder, tandorri masala and garam masala powder and continue fry until the oil is released.
• Now add to stock and stir and let it boil until its make gravy like consistency.
• Add the egg-yolk and mash it in. Continue boiling until a thick curry is formed.
• Garnish with Fenugreek powder and coriander leaves.
• Add a few drops of essence rosewater as per your choice.
• Serve hot with plain fine rice, salad.