Bihari Chicken curry

Published on October 2, 2015 | By CookSafari |

Ingredients
Chicken cut into pieces	1kg
Onion(payaz), sliced	4 big
Tomato (tamater)	3 medium
Garlic (lahsan)	15 to 16 cloves
Ginger(adrakh)	2″ piece
Red chilli (lal mirch)	4 -6
Cumin seed (jeera)	1 tea spoon
Black pepper (kali mirch)	1 tea spoon
Turmeric powder(haldi)	1 tea spoon
Hot spices (garam masala)	½ tea spoon
Coriander powder(dhaniya)	1 table spoon
Dried fenugreek leaves (Kasuri methi)	1 tea spoon
Curd (dahi)	2 table spoons
Bay leaf(tej patta)	2-3
Black cardamom (badi ilaichi)	2
Small cardamom (chhoti elaichi)	2
Clove (lawang)	4
Cinnamon (dalchini)	2″ piece
Coriander leaves (hara dhaniya) Chopped	3-4 table spoons
Mustard oil (sarso ka tel)	5-6 table spoons

1. Clean and wash chicken pieces .Mix curd, little turmeric powder, black pepper powder salt and keep a side.
2. Put cumin seed, black pepper, 2 small cardamom, 1 black cardamom, 1" cinnamon, garlic, ginger, red chilli, turmeric in a grinder and make a smooth paste. (You can use rolling stone (sil lodha) instead of grinder. It will give awesome aroma to the dish).
3. Heat oil in pan add bay leaves, black cardamom, small cardamom, clove, cinnamon and stir it for 2 minutes.
4. Then add sliced onion and fry it till it become golden in colour.
5. Add ground spice paste and dried fenugreek leaves fry for 2 minutes.
6. Then add chopped tomatoes mix well and then let it cook for 5-7 minutes.
7. Then add chicken pieces to cook and cover with lid till oil gets separated.
8. Put hot spices and salt and add 4 to 5 cup of boiling water and cook for15 minutes.
9. Once chicken becomes soft add coriander leaves and serve with rice or Paratha.