How to make North indian style chicken Curry step by step procedure

 Certainly! Here's a step-by-step procedure to make North Indian style chicken curry at home:

Ingredients:

• 500 grams chicken pieces (with or without bones)
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 4 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• A few sprigs of fresh coriander leaves, chopped
• 2 tablespoons cooking oil or ghee
• Salt to taste

For the marinade:

• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

Instructions:

1. In a large bowl, combine the chicken pieces with the ingredients listed under "marinade." Mix well and let it marinate for at least 30 minutes.
2. Heat oil or ghee in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they soften and release their juices.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a few minutes to allow the spices to blend.
6. Add the marinated chicken to the pan and coat it well with the spice mixture. Cook for a few minutes until the chicken starts to brown.
7. Add slit green chilies and mix them in.
8. Reduce the heat to low, cover the pan, and let the chicken cook for about 20-25 minutes or until it is cooked through and tender. Stir occasionally to prevent sticking.
9. Once the chicken is cooked, sprinkle garam masala and kasuri methi over it. Mix well.
10. Garnish with freshly chopped coriander leaves.
11. Serve hot with naan, roti, or steamed rice.

Enjoy your delicious North Indian style chicken curry! Adjust the spiciness according to your taste by adding more or less red chili powder and green chilies.