Instant Chicken Curry

• 2.2 lb bone-in chicken
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 1/2 tsp salt
• 1 tsp red chili powder
• 1 tsp Kashmiri red chili powder
• 1 1/2 tsp coriander powder
• 1/4 tsp turmeric
• 2 tbsp lemon juice
• 1/2 cup cooking oil
• 4 green cardamom
• 3 cloves
• 2 onion
• 1/2 cup water (opsyonal)
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
• 3 green chili
• 3 tbsp cilantro

Mga hakbang

1. 1.Cut 1 kg bone-in chicken into medium pieces, wash, and drain in a sieve to remove excess water.▶0:58
2. 2.In a bowl, mix the chicken with yogurt, ginger-garlic paste, salt, red chili powder, Kashmiri chili powder, coriander powder, turmeric, and lemon juice until well coated. Marinate 10-30 minutes if time allows (optional for an instant version).▶1:07
3. 3.Heat the cooking oil in a pan. Add the green cardamoms and cloves.▶2:41
4. 4.Add the chopped onions and fry over medium-low heat, stirring continuously, until light golden brown.▶2:46
5. 5.Add the marinated chicken, raise the heat, and fry with the onions for 5-6 minutes until the chicken's color changes.▶3:29
6. 6.Add the water, mix, reduce heat to low, cover, and simmer for 20 minutes until the chicken is tender and the gravy thickens.▶4:29
7. 7.Stir in the cumin powder and garam masala powder, and cook for 2-3 minutes so the spices are absorbed into the gravy.▶4:54
8. 8.Add the green chilies and chopped coriander leaves, stirring and cooking for 1-2 minutes more.▶5:32
9. 9.Turn off the heat and serve hot, ideally with chapati or naan.▶5:58