This is a Recipe for Parsi Chicken Curry, an authentic Parsi Chicken preparation based upon the traditional Bawajee Style of cooking. This Parsi Murgi Gravy is spicy and is usually served with rice, bread or Parathas during the main course.
The preparation is time consuming and may take up to two hours for the Chicken Curry to be ready. The preparation has been given in a simplified step-by-step manner to make it as simple as possible.
Parsi Style Chicken Curry Recipe Preparation Time: 45 Minutes
Serves: 6 Persons
1 Chicken cleaned and boiled]
Four Large Onions
Two Large Tomatoes
Two Red Chilies
Three Cloves Garlic
100 Milliliters of Cooking Oil
One Dessertspoon Cumin Seeds [Jeera Seeds]
2 Teaspoon Turmeric [Haldi]
One-Tablespoon Dhania Shah-Jeera [Coriander-Caraway Seeds Powder]
1 Teaspoon Salt
½ Teaspoon Cinnamon [Dalchini]
¼ Teaspoon grounded Pepper [Kali Miri]
¼ Teaspoon Clove Powder
¼ Teaspoon Ginger
250 Milliliters Yoghurt [Dahi]
125 Milliliters Coconut Milk
Cut and Chicken into medium sized pieces.
Chop the Onions, Tomatoes, Chilies and Garlic.
Then fry the Onions slightly [ don not brown them].
Then add all the other ingredients except the Dahi and Coconut Milk at intervals of about five minutes each and mix them with the Onions.
Then add the Chicken, Coconut Milk and the Dahi and cook on a low flame until the Chicken is tender.
This preparation may take up to two hours for the Chicken Curry to be ready.
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