Clean the chicken and place in a bowl. Add turmeric powder, coriander powder, black pepper powder, cumin pepper blend, biryani masala, and salt.
2
Add yogurt and ginger garlic paste, mix well. Squeeze in lemon juice and stir thoroughly.
3
Cover and let marinate for 30 minutes to 1 hour, allowing the chicken to absorb the flavors.
4
Heat oil in a pan and add sliced onions with salt. Cook until the onions change color.
5
Add red chili peppers and continue frying until both onions and chilies are well-browned.
6
Once cooled, transfer the onion-chili mixture to a grinder. Grind first to a coarse texture, then add water gradually and grind into a fine paste.
7
Heat oil in another pan, add minced garlic, curry leaves, and a chili. Fry until the raw smell of ginger-garlic disappears.
8
Add ginger garlic paste and mix well. Then add the onion-chili paste prepared earlier and mix thoroughly.
9
Add the marinated chicken to the pan and mix well.
10
Bring to a boil on high heat, then reduce to low flame. Cover and cook for 15-20 minutes until the chicken is fully cooked and tender, stirring occasionally.
11
For a drier version, increase heat and keep stirring until all the liquid evaporates and the chicken becomes crispy.
12
Finally, garnish with chopped cilantro, mix well, and serve.
13
(Optional) For country chicken, marinate first and pressure cook until done, then proceed with the above method.
PrimedTableBETA
