How to makeSpicy Fennel Chicken Curry?How to cookSpicy Fennel Chicken Curry?Learn the recipeSpicy Fennel Chicken Curryby vahchef.For all recipes visit vahrehvah.com
Marinade: (For 3-6 hours) Chicken ? 1 kg Ginger-Garlic Paste ? 2 tbsp Red Chilli Powder ? 1 tsp Garam Masala Powder ? ½ tsp Turmeric ? ½ tsp Salt ? 1 tsp Lemon Juice ? ½ tbsp Pressure Cook: (For one whistle) Oil ? 1 tbsp (table spoon) Fennel Seeds (Saunf) ? 1 tsp Cinnamon ? 2 Inches Cardamom ? 3-4 pieces Onion ? 800 grams (Chopped into thin Slices) (3 big or 5 small) Garlic ? 3-4 pods Tomato ? 1 (chopped) Salt ? 1 tsp Add little oil + Fennel Seeds + Cinnamon Stick + Cardamom + onion + Garlic + pinch of Sugar. Fry till onion is translucent. Add chicken + tomato + salt. Close the cooker lid and cook till 1 whistle. Frying: Oil ? 2 tbsp (table spoon) Curry Leaves ? 10-12 Garlic ? 8-10 pods (Finely chopped) Green Chillies ? 8-10 (Finely Chopped) Fennel Seeds (Saunf) ? 2 tsp Cinnamon (1 Inch) + Clove (5 pieces) + Cardamom (3 pieces) ? (Powdered) Cumin Powder (½ tsp) + Coriander Powder (½ tsp) + Garam Masala Powder (½ tsp) + Red Chilli Powder (½ tsp) + Turmeric Powder (1/2 tsp) Kasuri Methi (1/2 tsp) + Dry Mint Leaves (1/2 tsp) ? Optional Desiccated Coconut ? 2 tbsp Pepper Powder ? 3 tsp Salt ? 1 tsp Lemon ?1/2 Piece Fresh Coriander ? 2 tbsp chopped for garnishing 1. In a frying pan add 1 tbsp oil in the frying pan + Fennel Seeds + Powdered (Cinnamon + Clove + Cardamom). 2. Add Curry leaves + Green Chillies + Garlic. Fry for 2-3 mins 3. Separate gravy from boiled meat. Add only gravy + Turmeric + Cumin Powder + Coriander Powder + Garam Masala Powder + Red Chilli Powder. Fry till oil separates. (around 10 mins) 4. Add boiled meat + Karsuri Methi + Mint leaves + Desiccated Coconut. Close and cook for 10-15 minutes. 5. Add Pepper Powder + Fresh Coriander + Lemon.
Marinade: (For 3-6 hours) Chicken ? 1 kg Ginger-Garlic Paste ? 2 tbsp Red Chilli Powder ? 1 tsp Garam Masala Powder ? ½ tsp Turmeric ? ½ tsp Salt ? 1 tsp Lemon Juice ? ½ tbsp Pressure Cook: (For one whistle) Oil ? 1 tbsp (table spoon) Fennel Seeds (Saunf) ? 1 tsp Cinnamon ? 2 Inches Cardamom ? 3-4 pieces Onion ? 800 grams (Chopped into thin Slices) (3 big or 5 small) Garlic ? 3-4 pods Tomato ? 1 (chopped) Salt ? 1 tsp Add little oil + Fennel Seeds + Cinnamon Stick + Cardamom + onion + Garlic + pinch of Sugar. Fry till onion is translucent. Add chicken + tomato + salt. Close the cooker lid and cook till 1 whistle. Frying: Oil ? 2 tbsp (table spoon) Curry Leaves ? 10-12 Garlic ? 8-10 pods (Finely chopped) Green Chillies ? 8-10 (Finely Chopped) Fennel Seeds (Saunf) ? 2 tsp Cinnamon (1 Inch) + Clove (5 pieces) + Cardamom (3 pieces) ? (Powdered) Cumin Powder (½ tsp) + Coriander Powder (½ tsp) + Garam Masala Powder (½ tsp) + Red Chilli Powder (½ tsp) + Turmeric Powder (1/2 tsp) Kasuri Methi (1/2 tsp) + Dry Mint Leaves (1/2 tsp) ? Optional Desiccated Coconut ? 2 tbsp Pepper Powder ? 3 tsp Salt ? 1 tsp Lemon ?1/2 Piece Fresh Coriander ? 2 tbsp chopped for garnishing 1. In a frying pan add 1 tbsp oil in the frying pan + Fennel Seeds + Powdered (Cinnamon + Clove + Cardamom). 2. Add Curry leaves + Green Chillies + Garlic. Fry for 2-3 mins 3. Separate gravy from boiled meat. Add only gravy + Turmeric + Cumin Powder + Coriander Powder + Garam Masala Powder + Red Chilli Powder. Fry till oil separates. (around 10 mins) 4. Add boiled meat + Karsuri Methi + Mint leaves + Desiccated Coconut. Close and cook for 10-15 minutes. 5. Add Pepper Powder + Fresh Coriander + Lemon.