I can bet that this method of cooking chicken will be the best chicken curry with gravy you have ever tasted in Indian style. well this cannot be called as purely Indian style but somewhat a mix of Indian style and Chinese style in some sense i should say.
1. Chicken 250 gaint.
2. Onion 1 (medium size).
3. Fresh Ginger 10 g.
4. 5-6 Garlic head.
5. Tomato 1 (medium size).
6. Cooking oil 30 ml.
7. Green Chille 3-4 peice.
8. 1/2 teaspoon of chicken masala.
9. 1 teaspoon of table salt.
10. 1 lime.
11. 350 ml water.
12. Coriander leaves.
13. 1/2 teaspoon of chille powder
14. Turmeric Powder 1/5 teaspoon
Chop the onion, tomato, green chille into smaller peice, and also grind garlic and ginger and keep seperately. Heat the cooking oil in the pan, fry the onion until it get transparent then add tomato and green chille. When the tomato becomes half fried add the ginder paste then the garlic paste after 1 min. Let the mixture fry for about 1 minute, but care should be taken that you manage the frame so that that the mixture does not get fully fries but about half. Now, lower the flame then add half the amount each of chicken masala and chille powder and fry it for almost 30 second.
Now, add chicken and stirr well so that every chicken peice is equally mixed in the oil. Then add whole salt and cut the lime Â into two half and put the juice of one half to the mixture then stir well. At this stage the flame should be fully burned. You can see water coming out of the chicken peice. Cover the pan and keep it until the water evapotates but you should stir it at regular interval.
when the water is about to evaporate completely add the remaining chicken masala,turmeric and chilli powder,lower the flame and stir it. This time care should be taken that it is not over heated. After evaporating the water content add water, also Â the other half of lime in the curry and increase the flame until the water boils. Then lower the flame and cover the pan and wait for until the white small bubbles vanishes this will take about 8-10 min.
This is the final step, cut the coriander into smaller peice and put it. Now you can put off the flame and keep the curry for about 5 minute covering with cover, then eat it.