How to Prepare Super Quick Homemade Authentic Chicken Dry Curry with Rice Bowl

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Before you jump to Authentic Chicken Dry Curry with Rice Bowl recipe, you may want to read this short interesting healthy tips about Discover The Facts About Superfoods.

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We hope you got benefit from reading it, now lets go back to authentic chicken dry curry with rice bowl recipe. You can have authentic chicken dry curry with rice bowl using 28 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Authentic Chicken Dry Curry with Rice Bowl:

1. Get 500 grams of boneless chicken pieces (without skin).
2. You need of For marination:.
3. Take 500 grams of boneless chicken pieces (without skin).
4. Use 1/2 cup of hung curd(yogurt).
5. You need 1 teaspoon of turmeric powder.
6. You need to taste of salt.
7. Use 3-4 tablespoon of Kashmiri red chilli powder.
8. You need 1 1/2 tablespoon of coriander powder.
9. Take 1 tablespoon of garlic paste.
10. Prepare 1 tablespoon of ginger paste.
11. You need 1 teaspoon of cumin powder.
12. Take 1 tablespoon of tandoori masala powder.
13. Provide pinch of lemon zest.
14. Prepare 1 tablespoon of lemon juice.
15. Prepare 3 of nos of finely chopped green chillies.
16. Provide 1/2 tablespoon of black pepper powder.
17. Take of Other ingredients:.
18. You need 4 of Cloves.
19. Use 6 pods of Garlic.
20. Prepare 1 of Cardamom (as to flavor and aroma).
21. Take 2 sticks of Cinnamon.
22. Prepare 6 of Pepper corn.
23. Get 1 of Bay leaf.
24. You need 2 of medium sized Tomatoes.
25. Provide 2 of medium nos Onions.
26. Prepare 3 of Green chillies (as to spiciness).
27. Get 5 tbsp. of coconut Cooking oil.
28. Prepare 1 handful of fresh Cilantro's.

Instructions to make Authentic Chicken Dry Curry with Rice Bowl:

1. For marination:For marination of chicken, take a large sized mixing bowl by adding hung curd(yogurt), turmeric powder, salt to taste, Kashmiri red chilli powder, coriander powder,garlic paste, ginger paste,1 cumin powder, black pepper powder, tandoori masala powder, lemon zest, lemon juice, green chillies,and mix well. Once the mixture is mixed well, add in the boneless chicken pieces and combine well. Coat chicken pieces very well and set it aside to refrigerate for about an hour or overnight..
2. Once the chicken has been marinated and coat well with all spices and curd, remove from the refrigerator 1 to 2 hours before cooking.so that it rests for room temperature..
3. For the chicken dry curry: Now take heavy bottomed pan and turn on to medium high flame and add coconut oil. Once the oil has heartened up add in clove, cinnamon stick, bay leaf and fry well. Fry them until it leaves the spiced aroma within it, now on the other side, take 2 mediums nos of onions and tomatoes and finely chop them and keep aside. Finely chop some green chillies and roughly chop some fresh cilantro's and keep aside.
4. Add in chopped onions and saute well until it turns out to light golden brown, by then add chopped tomatoes and chopped green chillies and mix well. Add water as required to the consistency. Cover the lid and leave it on simmer for about 3 to 4 minutes until the onions and tomatoes softens..
5. Now add in the marinated chicken over the mixture and combine well. Add in the freshly chopped cilantro's and cover the lid. Let it cook for about 15 to 20 minutes on medium low flame. After passing of 15 minutes, once combine again and cover the lid again leaving it for about 4 6 minutes..
6. So once done garnish the chicken dry curry in a bowl with some white rice and garnish with some chopped cilantro's..

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