Sunday Chicken Curry

Sunday without chicken is like not a Sunday at all.

Please forgive me for my English I really didn't find words to express my feelings. But I am sure, you will also agree with what I said just now. Yes, there was one time when we specially the people of Bengal can't think of Sunday without having chicken curry. Though I have heard from my grand mom that initially it was Mutton that was must on every Sunday. She used to tell me how her father used to prepare that dish and they all used to wait eagerly to taste.
But with time in every house, slowly chicken started replacing mutton curry of course due to health issues and too some extend the huge cost for purchasing mutton.
Being a kid, it was same in my house. Mom used to prepare chicken curry in a big bowl and I used to spend hours enjoying that curry. Usually I am a very slow eater who takes lots of time while eating and if it happens to be chicken, fish or mutton, it will definitely take more than an hour to finish. I feel so happy that now my hubby also got used to this.

So, now coming to this recipe, we(me and my hubby) made this awesome chicken curry on a Sunday evening and was really delighted when tasted it. The curry tasted super. We cant imagine that we can make such an awesome chicken curry. Sharing the recipe with you all here.
Try it and see how beautiful this is.

Recipe: Chicken Curry
Time : 1.5 hours

Ingredients:
Chicken - 1 kg
Onions - 2 medium sliced
Potatoes - 3-4 medium,cut in halves and fried till golden brown
tomato - 1 chopped
yogurt - 1/2 cup beaten
Garlic Paste - 1 Tablespoon
Ginger Paste - 1 Tablespoon
Turmeric powder - 1 Tablespoon
Red chili powder - 1/2 Tablespoon
Coriander powder - 1 Tablespoon
Cumin powder - 1 Tablespoon
Garam masala powder - 2 Tablespoon
Cardamoms - 3-4
Cinnamon - 1 Large
Cloves  -3-4
Bay leaves - 2
Salt - to taste
Mustard oil - 2-3 Tablespoon
Ghee - 1 teaspoon
Vinegar - 1 Tablespoon
Cream(optional) - 2-3 Tablespoon/as per your choice



Method:

• Marinate the Chicken with salt,vinegar, mustard oil, yogurt, turmeric powder, red chili powder, coriander powder and cumin powder and keep it in refrigerator for at least  3-4 hours.

• Fry the potatoes rubbing it with little turmeric powder and salt, until it turns golden brown. Don't over fry it or it will turn bitter. Keep it aside.
• Add some more oil to the Kadai/Wok and once hot add the Garam Masala to it. Allow them to splutter and wait till the oil becomes fragrant.
• Once the oil is fragrant, add the onion sliced and fry till it turns pinkish and translucent. Add the ginger-garlic paste and saute for a while.
• Add tomatoes and green chilies and cook till tomato becomes mushy and loose the raw flavor.
• Now add cream which is purely optional, you can omit it, but I added it for the richness and taste. Cook for a while till oil starts floating on the top.

• Now add the marinated Chicken and give a good mix so that everything mix up well. Cook the chicken on either sides till they change color. Add salt and sugar as per taste.
• Cover and cook for a while till chicken releases water. Once water is released, put the flame on high to evaporate the water. Also do not make it too dry, add water if required.
• Once chicken looks cooked and the fried potatoes to it and stir it generously.
• Add water as per your gravy consistency and cook it on medium flame till the potatoes and chicken are cooked properly.

• Check the water level and salt-sugar level in between. Add the powdered garam masala to the curry and add ghee to it.
• Taste the seasonings and put it off flame it reached the desired taste and consistency.
• Serve hot with steam rice.