How to prepare a tasty chicken curry in Mirissa?
Put the chicken pieces in a basin, cover them with water, and season them with sufficient amounts of salt and lemon juice. Wait at least half an hour before doing so (1 hour is recommended).
After thirty minutes, stir in the chili powder, turmeric powder, chicken and garam masala, ginger-garlic paste, and salt. Combine everything, then set it aside for another half an hour.
The next step is to take a skillet, set it over a low temperature on the stove, and add olive oil in proportion to the amount of chicken you will be cooking.
After that, add the cumin seed, cinnamon, green chile, and chopped onion, and then sauté the mixture until it becomes a crimson color.
After that, put the chopped tomato pieces into the skillet, and then add the ginger-garlic paste and sauté it until it becomes a crimson color.
After 10 minutes, the gravy masala will be ready, at which point you will add pieces of chicken to the pan and thoroughly combine them with the gravy masala.
Then, include some garam masala and chicken masala, and thoroughly combine the ingredients.
After 10–15 minutes, additional water was added, and then the gas flame was increased from low to high while the pan was covered with a plate. This produced results more quickly.
After 15 minutes, check to see whether the chicken has properly boiled and the gravy has developed a crimson color. If so, the meal is ready to be served.
The recommended amount of each seasoning is about 1 teaspoon for every 1 kilogram of chicken. In addition, you need to apply your common sense while you’re cooking and putting on seasoning.
Adding salt is not required at any point throughout the cooking process. Because the chicken was marinated, each piece would have the appropriate amount of salt. In addition to tomato puree, you might try using curd instead.