CHICKEN CURRY NORTH INDIAN STYLE

CHICKEN CURRY NORTH INDIAN STYLE
Ingredients:
1 lb Chicken-drumsticks, thighs, breast pieces
1 small carton Plain yogurt
2 medium Onions very finely chopped
4 tblsp Vegetable oil
2 Cloves
1/2 tsp Mustard powder
2 pods Cardamom
1/2 tsp Cumin powder
1 tsp Garam Masala
1 tsp Chili Powder
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GUIDE TO INGREDIENTS
1/2" piece Ginger
4 cloves Garlic
1/3 tsp Coriander Seeds
to taste Salt
1/2 tsp Freshly ground pepper
Method:
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt
and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1
hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add
cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two
minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic



paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add cumin
powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan.
Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25
minutes or until the chicken is tender, stirring every 5 minutes.
Important note:
When chicken is cooked with a cover on the pot, it releases water that becomes a part of the
sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if
there is too much liquid in the pot, cook uncovered until the liquid evaporates.