CHICKEN CEYLON | POPULAR INDIAN RESTAURANT CLASSIC RECIPE | HOW TO COOK | BIR | MADRAS | VINDALOO

INGREDIENTS

CHICKEN MARINADE:
600 GR BONELESS CHICKEN THIGH MEAT
1 TSP SALT
1 TSP TURMERIC POWDER
1 TSP CHILLI POWDER
1 TBS VEGETABLE OIL
1 TBS YOGURT
4-6 TBS VEGETABLE OIL FOR FRYING THE CHICKEN.

CEYLON CURRY:
4 TBS VEGETABLE OIL
2 TSP GARLIC AND GINGER PASTE -    • How To Make Garlic & Ginger Paste at ...  
1/2 TSP SALT
1/2 TSP DRY KASOORI METHI
2 TBS DESICCATED COCONUT \ COCONUT POWDER \ FRESH COCONUT
3 TSP MIXED CURRY POWDER (2 TSP CURRY POWDER, 1 TSP CORIANDER POWDER, 1/2 TSP CUMIN POWDER, 1/2 TSP GARAM MASSALA)
2 TSP CHILLI POWDER
3 TBS TOMATO PUREE -    • How to make tomato puree Indian Resta...  
GOOD PINCH OF FRESH CORIANDER
1/4 WEDGE LEMON
3 CUPS OF BASE GRAVY

BASE GRAVY LINKS:
   • How To Make a Base Gravy Indian Resta...  
SIMPLIFIED VERSION:
   • HOW TO MAKE BASE GRAVY - BIR - INDIAN...  

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