Homemade Chicken Curry


Homemade Chicken Curry


For Marination

  • 4 Chicken Drumsticks
  • 1 tsp Everest Turmeric Powder
  • ½ tsp Everest Kashmirilal Powder
  • Salt to taste

For curry:

  • 3 chopped Onions
  • 2 chopped Tomatoes
  • 8-10 cloves of Garlic
  • Coriander Leaves
  • ½ Lime Juice
  • 1 Red Chilli whole
  • 1 tsp Mustard Seeds
  • ½ tsp Everest Turmeric Powder
  • ½ tsp Everest Kashmirilal Powder
  • 1 tsp Everest Coriander Powder
  • ½ tsp Everest Cumin Powder
  • Salt to taste
  • 2 tsp Everest Chicken Masala
  • 1-2 Maggi Chicken Cubes
  • 1 tsp Oil
  • Water
  • Coriander Leaves


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.
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