CHICKEN CURRY RECIPE

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                          AFGHANI CHICKEN CURRY

THIS IS MY FIRST RECIPE OF AFGHANI CHIKEN CURRY

1 STEP:- Place all marinade ingredients in a blender and bland to a past. adjust seasoning. it should be slightly over apiced and salted at this stage, it has to mix with the chicken yet.

2 STEP:- Take the skins off the chicken pieces and add to the marinade in a bowl. mix well to coat evenly, leave overnight or at least for a few hoursin an airtight container in the fridge. 

3 STEP:- Crack cardamoms at the top with a rolling pin. kepp.

4 STEP:- Heat the oil in a large pan. add cardamoms, cumin seeds, cinnamon stick and bay leaves, fry for 10 seconds.

5 STEP:- Now add marinated chicken with all the marinade. stir and turn chicken  over well in the oil. 

6 STEP:- Bring to a brisk boil. turn heat down and simmer covered, until chicken is tender. this take roughly 30 minutes with good chicken. you may need to add a little water if the gravy looks too thick. the gravy should cling to chicken pieces. 

7 STEP:- Turn heat off, add half the chopped coriander leaves and mix well.

8 STEP:- Sprinkle garam masala on top, cover and leave for flavurs to infuse.

9 STEP:- Just before serving re-heat and garnish with remaining coriander leaves and sarve hot with tandoori roties