Easiest Way to Cook Perfect Assamese browler chicken curry

Assamese browler chicken curry. Assamese people love their potatoes and we put them in almost every dish. We couple potatoes with vegetables, meat, egg curries and varied kinds of fish. This chicken curry also has potatoes in it which is cooked along with the chicken.

A simple way of making Broiler Chicken taste identical to Local Chicken. I learned this recipe during my trek to Poon Hill, Ghorepani. Hope you will like my video. You can cook Assamese browler chicken curry using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Assamese browler chicken curry

1. You need 1.5 kg of chicken pieces.
2. Prepare 2 of bay leaves.
3. Prepare 1 tbsp of finely chopped garlic.
4. Prepare 1 tbsp of ginger-garlic paste.
5. It's of Few cardamom.
6. It's 3 of big chopped onions.
7. You need 2 of chopped tomatoes.
8. It's of as required mustard oil.
9. You need of as per taste salt.
10. You need of as required water.
11. It's 1 tsp of fresh black pepper powder.
12. It's 1 of big chopped potato.
13. Prepare 1 cup of homemade curd.
14. It's 1 tbsp of Chicken curry masala.
15. It's 2 tsp of kashmiri. red chilli powder.
16. You need 1 tsp of red chilli powder.
17. It's 1 tsp of jeera.

This authentic Assamese dish is nutritious and distinctive with spicy, crunchy flavours. Eat it with puri or roti and relish this chicken treat. Here's the recipe of posola chicken. To begin making Assamese Sesame Kaffir Lime Chicken Curry, heat mustard oil in a deep bottomed pan or wok.

Assamese browler chicken curry instructions

1. First, wash chicken pieces using water and keep in the bowl, put little chicken curry masala, curd, turmeric powder, red chilli powder and salt give it a good mix and rest for one hour..
2. Here I have used five-liter pressure cooker without whistle. Put oil in the cooker in the heated pan, when the oil is boiled put bay leaves, next jeera, cardamom and cloves,.
3. Now put chopped onions saute for few minutes then add masala soaked chicken pieces, the flame of the oven is high, saute for some time until the gravy becomes thickened and crisp,and oil comes from the gravy. Now add tomato pieces,add remaining chicken curry masala, black pepper powder, Kashmiri red chilli powder and salt as needed and also add potato pieces,and give it a good mix. Saute for more minutes till the gravy becomes looks good,.
4. Now add half cup water and stir cover with the plate boil for more minutes then slow the flame of the oven and continue to cook for more fifteen minutes..
5. The delicious Chicken curry is ready for serving, serve with hot rice..

Cook the curry: Heat up a large work or sauté pan. Add the vegetable oil and let that heat up. I always use a mix of chicken portions for curries and stews. A certain amount of chicken fat lends amazing depth to this Eurasian curry, and so I use a mixture of thighs, drumsticks and breasts, with the breasts chopped up, and skin on the drumsticks. But that's a personal preference; I love chicken thighs, my kids love the breasts.