Wednesday, November 18, 2015

Ginger Chicken Curry


Chicken - 2 pounds with skin
Ghee or Oil -
Onions - 1 finely chopped
Curd- 1 1/2cup (beat it)
Ginger - 2inch piece, chopped into slices

For powder:
Dhaniya - 2tsp
Shahi Jeera - 1tsp
Jeera- 1tsp
Badam - 10
Cinnamon Stick - 1big
Red Chillis - 10
Rock Salt - as per taste


  • Dry roast all the powder ingredients and let it cool.
  • Once cool make a powder and add it to the chicken, mix well and marinate it for 3-4 hrs preferably.
  • Now heat ghee/oil in the pan and add onions and fry for 4-5 mins golden brown.
  • Now add the marinated chicken into it and mix well.
  • Once all the masala is coated to the chicken pieces add the curd and mix well.
  • Keep the lid and cook it for 5mins and remove the lid. Water comes out from it and let it evaporate  without lid. 

  • Add sliced ginger on top and once a thick gravy is formed switch off the flame.
  • Serve it with chapati or rice.


  1. This curry goes well only chicken with skin.
  2. For added taste make this curry with ghee/butter.
  3. You can substitute badam with cashews. 
  4. No chilli powder should be added. The masala powder made give the spiciness to the curry. 

1 comment:

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