I was looking at one Indian food blog and stumbled on a chicken curry recipe and said I want to make this but at the same time I want to make it truely mine by adding other things to it to make it more delicious and what my taste buds was telling me. So far my taste buds never lie and I know what I have a taste for.
I took 1/4 cup of yogurt and added 2 tbs of water and 3 pinches of cornstarch and mixed it until it was smooth then set it aside for later.
I added 1 pinch of cumin, 1 bayleaf crumbled, 1 pinch of coriander seeds, I pinch of black pepper corns, 1 clove, 1 whole round red chili, 2 green cardamoms, 1 black cardomom and ground them with my mortar and pestle.
I added 1 cooking spoon of olive oil to the pot and added 1 pinch of hing, 1 onion and 1 pinch of pink salt. I let it cook until the onion turns brown.
I added my grounded masala, 1 pinch of turmeric and I ground 2 cloves of garlic and 1 small slice of ginger that I washed and peeled then pounded in to a pulp in my mortar and pestle. I added 3 dashes of knorr or maggi aroma. I added 2 chicken leg quarters to cook which they were cut in to two pieces. I cooked this for 1 to 2 hours on stove top and on low heat until it is done. If the chicken is falling off of the bone it is a lot better and the curry a lot tastier.
I added 1 pinch of cinamon powder and added the yogurt mixture to the curry and I stirred to combine everything and added 1 pinch of cilantro and 1 pinch of kasoori methi.
I let it cook 4 more minutes and shut off the burner.
This curry is enjoyed with chapati or naan.
