चिकन बनाते वक़्त करें ये एक तरीका फिर कभी आपका चिकन नहीं बनेगा फीका - UP Style Spicy Chicken Curry

Ingredients

• 4 tablespoons Mustard Oil (use authentic mustard oil for authentic flavor)
• 5 pieces Cloves (whole)
• 5 pieces Green Cardamom (whole)
• 1 teaspoon Cumin Seeds (whole)
• 2 pieces Large Cardamom (whole, adds depth)
• 10 pieces Black Peppercorns (whole)
• 1 small piece Cinnamon Stick (about 2‑inch length)
• 3 pieces Bay Leaves (whole)
• 600 grams Onions (about 7‑8 medium onions, roughly chopped (ruffle chop))
• 20 cloves Garlic (approximately 25‑30 g, peeled)
• 30 grams Ginger (about 3‑inch piece, peeled)
• 15 grams Fresh Coriander Stems & Leaves (roughly a small bunch, includes stems)
• 15 pieces Green Chilies (about 25 g, sliced)
• 3 tablespoons Water (for paste) (helps blend a thin paste)
• 2 teaspoons Salt (divide: 1 tsp during onion cooking, 1 tsp later)
• 1.5 teaspoons Turmeric Powder
• 1.5 teaspoons Red Chili Powder
• 1 teaspoon Kashmiri Red Chili Powder (gives color without excessive heat)
• 1 teaspoon Coriander Powder
• 1 teaspoon Chicken Masala (any brand works)
• 1 kilogram Chicken (bone‑in pieces, washed with a splash of vinegar)
• 1 tablespoon Vinegar (for washing chicken)
• 2 tablespoons Fresh Coriander (for garnish) (chopped)
• 1 teaspoon Garam Masala (add at the very end for aroma)

Instructions

1. Heat Mustard Oil

   Place the pot on medium‑high flame and add the mustard oil. Heat until it starts to smoke and emit a sharp aroma.

   Time: PT5M

2. Toast Whole Spices

   Add cloves, green cardamom, cumin seeds, large cardamom, black peppercorns, cinnamon stick and bay leaves. Stir for about 2 minutes until fragrant.

   Time: PT2M

3. Sauté and Steam Onions

   Add the roughly chopped onions. Sauté uncovered for 2 minutes, then cover the pot with the lid and let steam for 5 minutes until the onions soften and release moisture.

   Time: PT7M

4. Season Onions

   Stir in 1 teaspoon of salt. Continue cooking uncovered until the onions turn a light golden color, about 5 minutes.

   Time: PT5M

5. Prepare Ginger‑Garlic‑Chili Paste

   In a blender, combine garlic cloves, ginger piece, coriander stems & leaves, and green chilies with 3 Tbsp water. Blend to a thin paste.

   Time: PT5M

6. Cook the Paste

   Pour the fresh paste into the pot with the onions. Stir continuously and add a splash of water if it sticks. Cook for about 5 minutes until the raw aroma disappears.

   Time: PT5M

7. Add Ground Spices

   Stir in turmeric, red chili powder, Kashmiri red chili powder, coriander powder, and chicken masala. Fry for 5 minutes until the oil begins to separate from the masala.

   Time: PT5M

8. Adjust Salt and Spice

   Add the remaining 1 teaspoon of salt and give a quick stir.

   Time: PT2M

9. Fry Chicken Briefly

   Increase flame to high and add the cleaned chicken pieces. Fry for only 2 minutes, just to coat the pieces with the masala.

   Time: PT2M

10. Simmer with Water

    Pour in about 500 ml (½ L) water, bring to a gentle boil, then place the lid and the weight. Reduce to low flame and let simmer, covered, for 15 minutes.

    Time: PT15M

11. Rest the Curry

    Turn off the heat, keep the lid on and let the pot sit for 5 minutes so the gravy settles and the chicken becomes extra tender.

    Time: PT5M

12. Finish with Fresh Herbs and Garam Masala

    Stir in chopped fresh coriander and garam masala. Cook for another 2 minutes, then turn off the flame.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g