Apply These 10 Secret Tips To Improve Fireball Chicken Curry

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We hope you got insight from reading it, now let’s go back to fireball chicken curry recipe. You can have fireball chicken curry using 26 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Fireball Chicken Curry:

1. Use 750 grams chicken
2. Use 1 medium onion, chopped finely
3. You need 2 small tomatoes
4. You need 1 tbsp ginger-garlic paste
5. You need 7 Thai chillies (4 chopped, 3 slit lengthwise)
6. Use 1 medium potato, cut into roughly 1-inch cubes
7. Prepare Chopped coriander as desired
8. Get Mustard oil
9. Provide to taste Salt
10. Prepare 6 dried chilli peppers
11. Provide 3 bay leaves
12. Get 4 cloves
13. Prepare 4 cardamom pods
14. Take 1.5 inch cinnamon stick
15. Get 1/2 tbsp turmeric powder
16. Use 2 tbsp chilli powder
17. You need 2 tbsp cumin powder
18. You need 1/2 tbsp coriander powder
19. You need 1/2 tsp garam masala
20. Take 1/2 tsp ghee
21. Prepare To marinate chicken
22. You need 1/2 tbsp turmeric powder
23. Prepare 1/2 tbsp ginger-garlic paste
24. Provide 3 tbsp yogurt or 5 tbsp kefir
25. Prepare to taste Salt
26. Use 1 tbsp mustard oil

Instructions to make Fireball Chicken Curry:

1. Marinate chicken for at least 2 hours with turmeric, ginger-garlic paste, yogurt or kefir, and mustard oil.
2. Head mustard oil in a kadai or deep pan, it should be enough to just submerge the onions. When the oil is hot, add bay leaves, dried chillies, cardamom pods, cloves, and cinnamon.
3. Let the cardamom pods change colour, fry the 4 chopped green chillies, then add onions and salt, cook till soft and translucent.
4. Add the ginger-garlic paste, and incorporate it into onions. Cook for half a minute.
5. Add tomatoes, cover pan for 2 minutes, or until soft and mushy. Stir tomatoes till mashed.
6. Add turmeric, chilli powder, cumin powder, coriander powder, and garam masala.
7. Add potato cubes, cook for 2 minutes.
8. Add chicken, and stir until outside of chicken turns white (partially cooked).
9. Add hot water to pan, enough to cover the chicken. Top with the slit green chillies. Set the heat to medium low, and simmer 20 minutes or until the chicken is done.
10. Drizzle a teaspoon of ghee, and garnish with chopped coriander. (And a green chilli or 2 if you’d like).

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