Homemade Chicken Curry

Marinating the chicken

• Make slits in the chicken so that some of the flavor gets infused inside the chicken.
• Add all the ingredients mentioned for margination together. Massage the meat until every part of the chicken is coated with the marinade.
• Cover the bowl with a saran wrap and throw in the fridge for at least 5-6 hours or preferably overnight.

Making chicken curry

• Take the marinated chicken out of the fridge and let it sit out for a couple of mins.
• Take a non-stick pan and add oil to it. Once the oil starts heating, add your chicken pieces one by one Let the chicken cook on each side for 3-4 mins.
• Simultaneously, heat another non-stick pan and add the remaining oil.
• Add mustard seeds, onions, kashmiri whole chilly, garlic and Everest Turmeric Powder.
• Once you have roasted the onions for 4-5 mins, add tomatoes, lime juice and coriander along with salt, Everest Kashmirilal Powder.
• Add Everest Coriander Powder and Everest Cumin Powder and add water.
• Once everything is roasted, blend everything in a mixture with a cup of water.
• Meanwhile, after cooking the chicken on both sides till they get a nice golden color, take them out of the pan into a bowl.
• Note that at this point, the chicken is not fully cooked.
• Once everything is blended in the mixer, heat the same non-stick pan in which we roasted the onions and tomatoes and pour the curry in it.
• Next, add the chicken pieces and coat them with the curry and cook for 2-3 mins.
• At this point, add Everest Chicken Masala and 2-3 cups of water and cook for 5 mins.
• Lastly, add the chicken cubes and cover the pan and let it simmer for 5-10 mins.
• Add some lime juice.
• Lastly, garnish with coriander and serve chicken curry with steamed rice or rotis.