How do i cook curry that tast like when i was in INDIA?

Answer 1

For young chicken (squab or broiler), It is not necessary to marinate it. Older chicken must be marinated to break down connective tissues. Traditional chicken curry is made from older chicken. The chicken is marinated in 'regular' Yogurt or Dahi. It must not be fat-free yogurt. It is not necessary to add any spices for the marinate.

Murgh means chicken in India.

Ingredients
Marinate
1. Chicken: 4 to 5 pounds
2. Dahi (Yogurt): 1 Cup


Main Dish
1. Ghee: ¼ Cup
2. Finely chopped or ground onions: 1 Cup
3. Minced Garlic: 1 Tablespoon
4. Finely chopped fresh ginger: 1"
5. Turmeric powder:
6. Cumin powder: 1 teaspoon
7. Coriander powder: ¾ teaspoon
8. Water: 1 Tablespoon if needed
9. Ground cinnamon: ¼ teaspoon
10. Ground cloves: ¼ teaspoon
11. Bay leaf: 3
12. Chopped Tomatoes: 1 Cup
13. Water: 2 Cups
14. Salt
15. Cayenne Pepper


Method
Step 1: Marinate . Remove and discard chicken skin. Discard inner organs. Cut up in manageable pieces. Pierce with fork. Add Dahi and marinate for two hours at room temperature or four hours in the refrigerator.
Step 2: Main Dish. Heat a heavy bottom pot with Ghee. Add onions. Sauté till onions are tender.
Step 3: Add minced garlic and ginger. Sauté two minutes.
Step 4: Remove chicken from the marinate. Add chicken and spices 5 through 7. Sautee till outside of the chicken turns opaque. Don't let the spices burn. If needed, add a table spoon of water.
Step 5. Add ingredients 9 through 12. Cook till almost all the moisture is gone. It looks like shiny thick gravy.
Step 6. Add water. Let it come to a boil. Cook covered for 20 minutes. Add salt and cayenne pepper. Taste and adjust. Cook till chicken is tender.

Answer 2

What kind of curry are you looking for? Veg or chicken?

Answer 3

go to India

Answer 4

You have to use Lard or Ghee