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ಕೋಳಿ ರೊಟ್ಟಿ ಚಿಕನ್ ಸಾರು | Chicken Curry Recipe | easy chicken curry for beginners | tulunada aduge

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Ingredients:
For Marination:

1 kg chicken, cut into pieces
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
For Curry:

3 tablespoons oil (coconut oil preferred)
2 large onions, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 cinnamon stick
4-5 cloves
2-3 cardamom pods
10-12 curry leaves
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 cup coconut milk (optional)
Fresh coriander leaves, chopped (for garnish)
Salt to taste
Instructions:
Marinate the Chicken:

In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Add the chicken pieces to the marinade, mix well, and let it sit for at least 30 minutes to 1 hour.
Prepare the Curry:

Heat oil in a large pan over medium heat.
Add mustard seeds, fennel seeds, cinnamon stick, cloves, and cardamom pods. Sauté until the spices release their aroma.
Add the curry leaves and green chilies. Sauté for a few seconds.
Add the finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Cook the Chicken:

Add the finely chopped tomatoes and cook until they become soft and the oil starts to separate.
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a couple of minutes.
Add the marinated chicken pieces and mix well with the masala.
Cover and cook the chicken on medium heat until it's fully cooked, stirring occasionally. This should take about 20-25 minutes.
If you want a richer curry, add coconut milk at this stage and simmer for another 5-10 minutes.
Finish the Curry:

Sprinkle garam masala powder and mix well.
Check for salt and adjust if necessary.
Garnish with chopped fresh coriander leaves.
Serve:

Serve hot with steamed rice, biryani, chapati, or dosa.
Enjoy your traditional South Indian chicken curry!
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