Ingredients
For marinade:
Chicken – 1 Kilogram, cut into small pieces
Chilli powder – I use one and a half teaspoon, but this could be a bit too spicy for you
Coriander Powder – 2 teaspoons
Pepper powder – half teaspoon
Garam masala – 2 teaspoons. For this you need to find an Indian store, either a brick and mortar one near wherever you live, or some online store. Or buy it from Amazon: Simply Organic Garam Masala, 3 Ounce
Turmeric powder – half teaspoon. On a side note, this spice is supposed to have several health benefits, but go easy on it or you’ll end up with a very yellow curry. Doing the dishes afterwards wouldn’t be easy either.
Ginger garlic paste – If you can buy this at a store, awesome, use three teaspoons. If you can’t get it readymade, get three teaspoons of ginger and garlic and crush them together.It’s available at Amazon too: Shan – Ginger Garlic Paste
Salt – Be careful here. Salt is extremely essential to a curry because the spices taste horrible without it. I usually add 3/4th of a table spoon.
For the cooking part:
Onions: This is very important. I’d suggest using two, but if you can’t stand it, cut down to one. Slice them, don’t dice them.
Ginger: Get a tablespoon of it, pealed and chopped fine.
Garlic: A tablespoon, chopped fine.
Chilli: green or red, get three, don’t chop, just slit them.
Curry leaves: Some of you may not have this, others may not even know of it. If you do have access to it, get a sprig, else just forget about it.
Preparation
