Tangy Chicken Curry

tangy chicken curry
tangy chicken curry

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  1. Chicken – 500 gms
  2. Onion – 3 nos
  3. Tomato – 2 big
  4. Ginger garlic – 2 Tbsp
  5. Green chillies – 3 nos
  6. Garam Masala – 1 T sp
  7. Kashmiri chilli powder – 1 Tbsp
  8. Pepper powder – 1 Tsp
  9. Coriander powder – 1.5 Tbsp
  10. Cardamom, anise, cloves, cinnamon – 1each
  11. Salt – to taste
  12. Oil – 5 tbsp


  1. Heat 2.5 tbsp of oil in a pan and add sliced onions. when onions becomes translucent, add chopped tomatoes, green chillies & ginger- garlic crushed.
  2. When the veggies are partially done, switch off the flame & let it cool.
  3. Grind this to a smooth paste.
  4. In the same pan, add 2.5 Tbsp of oil and add ground masala.
  5. When the oil starts to separates from sides, add all spice powders one by one.
  6. Saute till raw smell goes off.
  7. Add cleaned chicken pieces and mix well.
  8. Pour one glass of water and cook for 25-30 minutes.
  9. Tangy chicken curry is ready to be served with chapathi, rice or Naan.

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  • Patrick
    November 21, 2019 6:29 pm

    Put the yogurt and 1 tbsp curry paste in a bowl, add the chicken and stir until coated. Leave to marinate for at least 15 minutes, or up to 1 hour, to allow the flavours to develop. In a frying pan, heat the oil, add the onion and fry over a medium heat, until soft. Add the garlic and ginger and fry for a further 1-2 minutes.

  • AffiliateLabz
    February 16, 2020 1:44 am

    Great content! Super high-quality! Keep it up! 🙂

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