INDIAN CHICKEN TUTORIAL

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Saturday, December 6, 2008

CHICKEN CURRY INDIAN STYLE

CHICKEN CURRY INDIAN STYLE

INDIAN CHICKEN RECIPES INGREDIENTS
  • 3 1/2 lb. chicken
  • 6 tbsp. natural yogurt
  • 2 med. onions, grated
  • 1/2 tsp. fresh ginger, grated
  • 1 tsp. turmeric powder
  • 1/4 tsp. cayenne pepper
  • 1 1/2 tbsp. cooking oil
  • 1/2 tsp. cumin seeds
  • 2 1/2 tsp. salt to taste
  • 2 med. potatoes, peeled and halved

INDIAN CHICKEN RECIPES INSTRUCTIONS
Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.

Heat oil in the saucepan. Fry potatoes until they are golden brown.
Keep them aside. Fry cumin seed in the same oil for a minute or so.
Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.
Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.

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