Name: CHICKEN CURRY
SKU: UBN001-NDL-0004
Price: 80.00 INR
Availability: InStock

Description

CRAFTED BY THE FINEST CHEF : Ustad Banne Nawab Chicken Masala is specially crafted by finest of Chefs in Hyderabed that lets you cook like a master chef

RICH AROMA & FLAVOR: Treat yourself to an flavorful & aromatic delight with every bite.

NATURAL OILS INTACT: Carefully made to ensure spices retain their natural oils

SOURCED FROM THE BEST FARMS: Sourced from the best of farms, the spices contain naturally rich flavors.

RICH IN FLAVOUR: Banne Nawa Chicken Masala provides an aromatic flavour to non-vegetarian appetisers, entrees, and main course dishes.

PACKED HYGIENICALLY: Banne Nawab spices are packed using state-of-the-art equipment ensuring minimal human contact.

ALL NATURAL All Banne Nawab Products use no Artificial Color or Flavour is used

Chicken-cut into 16 pieces	1 Kg / 2 lbs
Onions sliced	225 gms / 8 oz / 4 medium / Fried 4 Fistful
Cooking oil	Enough for deep frying onions
Cilantro leaves/Kothmir/Hara Dhania	1 small bunch / 10 twigs
Mint leaves/Pudina	1 small bunch / 10 twigs
Green chillies – Whole	3
Ustad Banne Nawab’s Hyderabadi Chicken Curry Masala	One packet

STEPS OF COOKING:

Heat oil, deep fry onions till golden brown making sure not to over fry them as that will change the color of the curry, remove and keep aside.
Take 100 ml / one small tea cup water and make a paste of curry masala and apply evenly to the chicken and keep aside.
In a pressure cooker take 90 ml / 6 tablespoons of oil left over after frying onions, add Green chillies, chicken mixed with masala paste and fry for a couple of minutes, stirring continuously making sure the masala paste doesn’t stick to the bottom of the cooker.
Crush the fried onions and add to contents of cooker and fry for 1 minute.
Add 750 ml / 3 glasses of water and mix thoroughly.
Close lid of pressure cooker, cook till first whistle. Reduce flame to low and cook for 5 minutes, put off flame and let cooker cool down.
Remove lid of pressure cooker, cover it with a plain cover and on medium to low flame, cook till Chicken is tender and desired thickness of curry is achieved (Neither too thick nor too thin), stirring once or twice. (This process takes anywhere between 15 to 25 minutes). Close stove, add cilantro/Kothmir/hara Dhania and mint leaves/Pudina, cover and serve after 5 minutes.