Curry Leaves Chicken Curry

Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 4-5 Servings

Ingredients

500 Grams Boneless or Bone-in Chicken; cut into medium sized pieces
1 Medium Sized Onion, finely chopped
2 Tspn Red Chilli Powder
Salt to Taste
1/8 Tspn Turmeric Powder
3/4 Tblspn Gingergarlic Paste
1/2 Cup Yogurt/Curd
1.5 Cup Water or add as required
2 Tblspn Oil

For Curry Leaves Masala

3/4 Cup Curry Leaves(Karivepaku), tightly packed
1/4 Cup + 1 Tblspn Cilantro Leaves (Kothmir)
2-4 Green Chillies
1 Tblspn Dry Coconut Powder
1/2 Tspn Black Cumin Seeds(Shahjeera)
1-2 Small Cinnamon(Dalchini) Sticks
3 Green Cardamom(Ellachi) Pods
1/4 Tspn Cumin(Jeera) Seeds
1-2 Cloves(Lavang)
2 Tspn Coriander Seeds(Dhania)
8 Cashew Nuts

Directions

• Wash chicken pieces under running water & drain.
• Wash curry leaves, 1/4 cup cilantro leaves under running water & drain. Dry them on a paper towel & keep aside.
• Heat a pan on a medium-low flame & add all the curry leaves masala ingredients except curry leaves & cilantro leaves. Dry roast for 2-3 minutes or until golden brown. Transfer it to a bowl & keep aside.

• In the same pan add curry leaves, cilantro leaves & saute until they turn crisp on a medium-low flame. 

• Turn off the flame & let it cool at room temperature. Add it to a mixie jar along with dry roasted masala & grind into a fine powder. 

• Now add curd to the masala powder & grind into a smooth paste. Keep aside.

• Heat oil in a wide sauce pan on a medium flame, add chopped onion & fry until they turn translucent. 

• Now add gingergarlic paste & saute for a minute. Add red chilli powder, salt, turmeric powder & saute for a second. 
• Add chicken pieces & mix everything well. Cook for 5-8 minutes or until oil separates.

• Now add prepared curry leaves masala paste & mix everything well. 

• Cook for 2-3 minutes & add water. Mix everything well & cover it with a lid. 

• Cook for 10-15 minutes or until chicken turns tender & soft. Turn off the flame & finally garnish with a tablespoon of cilantro leaves
• Serve curry leaves chicken curry with rice or roti or tandoori roti or garlic butter naan.