Chicken 555

For me a good curry has to have that right balance of everything. I can see that from its color and texture how it taste. I take a lot time and patience in making a good curry .This is little time consuming only to fry the chicken then rest is easy to make .



  1. 800 gm Chicken bones thigh pieces
  2. 1 Tsp Kashmiri chilli powder
  3. 1/2 tsp Salt
  4. 1/2 tsp Turmeric powder
  5. 1 tsp Coriander powder
  6. 2 tbsp Corn flour
  7. 1 tsp Maida
  8. 1 tsp Ginger garlic paste
  9. Pinch food color red
  10. 2 Tbsp Lemon Juice
  11. For the gravy
  12. 1 Big onion finely chopped
  13. 1 Big tomato Puree
  14. 2 Chopped Green chilies
  15. 1 tsp Ginger garlic paste
  16. 1 tsp Kashmiri Chili Powder
  17. to taste salt
  18. 1/2 tsp Sugar
  19. 1 Tsp Kasuri Methi(dry)
  20. leaves Few Curry
  21. 1/4 Cup Cream or Full Fat Milk
  22. leaves Coriander
  23. 2/3 Tbsp Butter
  24. 1/2 Tsp Cumin Seed
  25. 1 tsp Garam Masala Powder


  1. First in a bowl take the boneless chicken piece add the first marinate and keep aside (Kashmiri,turmeric,coriander Powder,salt,color,lemon Juice,corn flour,maida)

  2. Hot Oil deep fry them and keep aside till crisp.

  3. In a pan add some butter add cumin seed,curry leaves, Then add onion,green chillies and ginger garlic paste sauté well and add salt and sugar and cook till crisp. Remove some from pan and add it into tomato and purée all together.

  4. Then add the purée to the onion and sauté till oil separate add 1 cup water and cook. Then add all dry spices Kashmiri powder,garam Masala powder,salt cook till oil separate.

  5. Then add the cream and cook for 5- 10 min and then add kasuri methi and add fried chicken and add some water and cook til it thickens.Then add a dollop of butter and close and cook for while.Garnish with coriander leaves.

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