Agri Chicken Curry

Instructions

1. 1

   Marinate the chicken: In a bowl, combine the chicken pieces with 1 tbsp ginger-garlic paste, turmeric powder, red chili powder, 0.5 tsp salt, and lemon juice. Mix well to coat all the pieces. Set aside to marinate for at least 20-30 minutes.

2. 2

   Prepare the Agri masala paste: In a dry pan over low heat, roast the dried red chillies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick for 2-3 minutes until fragrant. In the same pan, add 1 tbsp of oil and roast the sliced onion until golden brown. Add the grated dry coconut and roast for another 2-3 minutes until lightly browned. Let all roasted ingredients cool, then transfer to a grinder with 0.5 tbsp ginger-garlic paste and grind to a smooth paste, adding a little water as needed.

3. 3

   Cook the curry base: Heat the remaining 3 tbsp of oil in a heavy-bottomed pan over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and golden brown. Add the chopped tomato and cook for 4-5 minutes until soft. Add the prepared Agri masala paste and sauté for 5-6 minutes, stirring frequently, until oil begins to separate.

4. 4

   Cook the chicken: Add the marinated chicken to the pan. Increase heat to high and sauté for 4-5 minutes to sear the pieces. Pour in 2 cups of hot water, add 1 tsp of salt, and stir well. Bring the curry to a rolling boil.

5. 5

   Simmer and finish: Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is tender and the gravy has thickened slightly. Check seasoning and adjust salt if necessary.

6. 6

   Garnish with freshly chopped coriander leaves and serve hot with bhakri, chapati, or steamed rice.