Steamed rice and chicken curry

First, we are going to do the marination of the chicken for that take a mixing bowl at the chicken yogurt ginger garlic paste red chilli powder lemon juice green chilli paste and put the peel in between the chicken will give a nice flavour. Keep this marination aside for at least half an hour

Take 4 tbsp of mustard oil in a cooking pan. Add the onions and fried it until it gets brown in colour and put it aside in a separate bowl where you can also use barista

In that oil now put the cloves cinnamon cardamoms and bay leaves. Saute for few seconds then add the onion paste saute for a minute then add the tomato puree add salt according to your taste and one and a half teaspoon of sugar add turmeric powder coriander powder and cook it well until the oil get separated

When it's get cooked then add the marinated chicken well for about 10 to 15 minutes on a low flame unless the chicken release it's water and it gets cook completely if it is required you can add some water more

At last at the garam masala powder and so with steamed rice the chicken curry is not a very thick one it's in liquid consistency. So your chicken curry is ready to serve with steam rice