Write articles for 'GatewayforIndia' and earn   Back to Gateway Meals Chicken Curry (For the Stewing (tough) chicken, not a farm chicken recipe) Submitted by Yugal   Ingredients: 2 whole chickens 1 tbsp badiyan, cardamom & cinnamon (dry spices) 4 big tsp oil 3 tbsp garlic paste 2 tbsp ginger paste ˝ tsp turmeric powder 3 tbsp dhania powder 2 tsp chilly powder 4 tomatoes 2tsp coriander leaves 3 tbsp tomato puree 3 onions Salt to taste   Method: Heat oil in a pan and put the dry spices and onions and sauté till golden brown. Then add garlic, ginger, salt and turmeric and sauté for two minutes. Add chicken and mix. Then add 1 tsp garlic, ˝ tsp ginger and cover the pan with a lid. Put water on top of the lid so that the chicken can cook in steam. This will take approximately 20 minutes.  Do NOT add water inside the pan! While the chicken is cooking, take a bowl and put all the masala (remaining garlic and ginger paste, dhania powder, chilly powder, tomatoes, tomato puree, salt and coriander leaves) and potatoes in it. When the chicken is cooked, add all the masala to the pan and mix slightly and then let the chicken cook in it. (You can test by pulling the meat from the bone, if it separates, it’s cooked). This will take approximately half an hour to 45 minutes depending on the heat. Do not add water until the oil is released and comes up to the edges of the pan. If gravy is desired, you can add up to 5 big cups of water. Then let it boil. Serve with jeera rice. TIP: ALWAYS KEEP THE HEAT TO MEDIUM; ELSE YOU WILL NOT GET THE DESIRED TASTE.