CHICKEN CURRY WITH BEER

INGRE

Chicken cut: 500 gm

Onion dice Chili, slit int nos.

Ginger garlic p gm

Chili powder: 50 gm Turmeric powder: Coriander powder: Jeera powder: 25 gm

Garam masala pow gm

Oil: 50 ml

Beer any brand av 250 ml

Chicken stock: 200

Coriander leaves ch

15 gm

Coriander sprigs for garnish

Ginger julienne for garnish

Cinnamon stick: small piece: 01 no.

Cloves: 05 nos.

Cardamom green whole: 4 nos.

Shahi jeera: 2 gm

Bay leaves: 2 nos.

METHOD OF PREPARATION

1. Clean the chicken with water; drain off the excess water in a colander.

2. Meanwhile, prepare the marinade for the chicken. In a bowl, use the oil, ginger garlic paste, turmeric, chili powder, coriander powder and jeera powder.

3. Mix the above with the cleaned and drained chicken. Keep it aside for a while to let the spices infuse into the chicken.

4. Heat a stock pot on a slow flame. To it, add oil. Now, add whole garam masala spices, the chopped onion and sauté all of it until the onion turns brown.

5. Now, add the slit green chili and sauté for some more time. Now, add the marinated chicken to the pot and cook for a while until the chicken is seared.

6. Now add the stock water to the chicken and cook for 20 to 25 minutes until the chicken is soft.

7. To the above, stir in the beer. Mix it all well with the chicken, and cook for another 10 minutes. Check and adjust for seasoning, if required.

8. Garnish with coriander, julienned ginger, and serve hot with rice or Indian breads.