Bachelor’s Chicken Curry By Ranveer Brar

Ingredients:

• 500g chicken (preferably bone-in pieces)
• 2 tbsp oil (vegetable or mustard oil)
• 1 large onion, finely sliced
• 2 tomatoes, pureed or finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1/2 cup water (adjust for desired gravy consistency)
• 1 tbsp yogurt (optional, for creaminess)

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Instructions:

1. Heat oil in a pan on medium heat. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and green chilies. Cook until raw smell disappears.
3. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well for 30 seconds.
4. Add tomato puree or chopped tomatoes. Cook until oil separates from the masala.
5. Add chicken pieces, salt, and mix well to coat the chicken with spices.
6. Cook on medium heat for 5 minutes, stirring occasionally.
7. Add yogurt if using, and water as needed for gravy. Cover and cook on low heat for 20-25 minutes or until chicken is cooked and tender.
8. Sprinkle garam masala powder and stir gently.
9. Garnish with fresh coriander leaves.
10. Serve hot with steamed rice, roti, or bread.