Empty My Fridge
Chicken Banjara Curry Recipe - Chicken Curry Restaurant Style - Murgh Banjara Curry - Varun
Ingredients
- Vegetable oil4 tbsp
- Cinnamon stick1
- Star anise1
- Peppercorn7–8
- Cardamom4–5
- Bay leaf1
- Dried chili2–3
- Onion1 cup
- Chicken500 g
- Garlic · paste1 tbsp
- Yoghurt4 tbsp
- Garam masala1 tsp
- Chili powder1 tbsp
- Turmeric · powder1 tsp
- Roasted Channa2 tbsp
- Poppy seed2 tbsp
- Tomato½ cups
- Salt
- Chicken stock1 cup
Instructions
- Heat the oil in a pan, then add the cinnamon stick, star anise, peppercorns, green cardamom, bay leaf, dried red chillies and sliced onion.
- Mix the chicken with the ginger-garlic paste, curd, garam masala, red chilli powder and turmeric.
- Grind the roasted channa with the soaked poppy seeds first without water, then add water and grind again to make a paste.
- Add the marinated chicken to the pan with the onions and mix well. Then add the tomato, salt, chicken stock and water.
- Cook for 15 to 20 minutes, then add the paste and cook on high heat for 5 to 7 minutes.
Summarized from Get Curried's video. Watch it for the details.
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