Chicken Curry +-20 Pple

CREDITS

My Sister Waheeda
My Style for +- 20 Servings
I used 6 kg chicken for extra meats
Quick Sharp Easy Method
Where everything is mixed and marinated
Just to add to pot

RECIPE

I steamed my potatoes in microwave for+-8 minutes +- 20 med
For the Marinate keep overnight or few hours Using 6 kg cut up chicken washed in vinegar or lemon juice rince off+- 48 nice size pieces) Add5 tablespoon ginger garlic1 tablespoon crushed Garlic6 tablespoon dhana Jeeru (Cumin)2 tablespoon paprika for colour+- 3 tablespoon Kashmiri Chilli powder plus (I used 4 Tblp full tandoori masala aminas paste) this is optional2 ½ tablespoon my own magic masala 3 Whole green or Red chilli1 Level tablespoon Kashmiri Masala2 tablespoon tumeric (I added 1 teaspoon more) Salt to taste+- 6 - 8 big tomatoes Steamed I removed thr skin & liquidised1 tablespoon tomato puree (optional) use just this amount not more
In a pan Add1 cup Oil / 1 curry spoon ghee (Clarified butter)Braise +- 3 big onions (I used 8 med to small ones) Add 4 - 6 tuj (cinnamon stick) 4 Elachi (cardomom) 1 full tablespoon whole Jeeru (Cumin) 4 Lawang (cloves) or use big pinch Clove powder1 teaspoon black pepper powder or crush the whole black pepper etcBayleaves 3 or 4. And +- 8 10 curry keavesLet the onions get to a light gold in colourNow Add this to the marinated chickenKeep for few hours or overnightNOWWHEN READY TO COOKAdd little oil. And ghee (Clarified butter) to a large potAdd All the marinated Chicken Let it cook on low - Med heat till chicken changes colourFor +- 45 minutesAdd 1 & ½/ Litre waterLet it cook Then add 20 medium potatoes Add Another 1 litre waterAllow for potatoes to cook If curry gravy looks weak take Or 3 tablespoon Tasty Chicken soup powder or Brown onion soup Mix with little water and add to pot to thicken the gravy When done ADJUST SALT AND YOUR CHILLI. TASTEGarnish with Chopped Green dhania (coriander)Enjoy😋

INFO & TIPS

Rough estimate
It served 25

POSTED ON

17 May 2020

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