WARMING CHICKEN CURRY - a must try in this weather!

Hello and welcome back to my channel. Today I will prepare a curry chicken. The kitchen has been extremely busy and is getting colder and colder. I took off all my shirts because it's cold. So, I thought of preparing a comfort food. And as you may know, if you have already been on the channel, curry chicken is my absolute comfort food. So, I thought of adding and preparing a hot and comforting curry chicken without marination. Only the masala and all the spices that I will add will make it beautiful and hot, just like a carlino on a plate. Let's start cooking. Before that, don't forget to subscribe and click on the bell button. And I think you will love the recipe because it is simple. And if you have prepared my recipes, you will have all those spices. The only thing you should buy is chicken, but the rest of the ingredients are UM ingredients, covered by a stove. So, let's start cooking. So, I'll start with a lot of onions. So, I only have a medium-sized red onion. I think I'll use that, whatever. I'm cooking for 4 as always. And I will cut these into thin slices. So it should be easy. For this recipe, I need a little more oil. So I'm using 5 or 6 tablespoons of oil in this. Now I will add some whole spices. The combination is slightly different from the one I normally use. So I will use 1 bay leaf, chopped. So I have 2 or 3 here. Good 4 or 6. Cardamom pods. Then I have black pepper. A good teaspoon of black pepper. 6 or 8 cloves of clove. And I have some dried Kashmir peppers here. 4 of them. Just open them. A teaspoon of cumin. And the onions. So today I didn't use the cinnamon because I don't want the taste of cinnamon in this today. So I'll let the onions cook for 10 minutes and I'll prepare a lot of other things while this happens. So this is still frying. 8 minutes have passed. I'll give them another 2 minutes and in that time I'll cut 4 or 5 tomatoes into pieces and some ginger and garlic. So in red onions it's a little more complicated to understand if they have the right color. But I let them cook for 10 minutes and they changed color. They have an incredible scent. It's time to add the ginger and garlic. So, in the end, I cut 6 to 8 cloves of garlic and a nice piece of ginger from a thumb. And I'll give them just 2 minutes. And I'm also cutting the tomatoes into thin strips. Slice all the tomatoes into thin slices. Now I'll give them another 10 minutes. So, you can cook over medium heat. You can put the lid on or not. It's up to you. I like to put it in so that it makes the tomatoes beautiful and soft. I'll put it in for 10 minutes. And in the 10 minutes the chicken is cooking, I'll prepare the chicken. Oh, sorry, the masala is cooking. I'll prepare the chicken. And today I really need some chicken with bones to give that extra flavor that I desperately need for the chicken curry. So, as always, I have 10 chicken thighs for 4 people only so if anything goes wrong, we can eat it tomorrow. And as always, I'll just get rid of the extra pieces of fat. So, there are 10 chicken thighs with bone, skinless, and I clean them. Let's take a quick look. So, what I was trying to do is soften the tomatoes, which worked perfectly, and that's why putting a lid helps. Now I'll add the spices. Today I'm exaggerating a bit, so I have a teaspoon of ground coriander. I have a teaspoon of ground cumin, a teaspoon of salt, a teaspoon of chili powder and I want this masala to cook a little longer. So what I'm going to do is cover it with the lid and let it cook for 5 minutes. So 100 milliliters of boiling water. An incredible smell. Lid. Yes. So another thing I'm going to add is half a teaspoon of black pepper. I know I want it to have a very deep and terrifying flavor, which is why I removed the cinnamon because it has a slightly sweeter aroma. And I'll add a teaspoon of garam masala right away. And I'll mix and add the chicken. So I'll raise the heat to add the chicken. That's why I took this large flat pan today, because I want all the pieces to be laid out flat. You can also use the KHI, you can use whatever you want because I have it, I have used it. So, the next step is easy. Crush it. Remember, your fire is high right now. So, cover and lower the heat. And I'll give exactly 40 minutes on the timer. And literally 5 minutes to my 40-minute timer are missing. I just want to cut a nice handful of coriander. If you are not greedy for coriander, first of all, I'm sorry to hear it. But second, you can use parsley or you could simply omit the herb. You don't have to use a herb. That's why I didn't add extra water, just those 100 milliliters for the masala. But the chicken releases water and moisture and doesn't need extra extra water. Check the chicken at this point. If it is cooked, if your chicken is not cooked, give the other 5-10 minutes, the one you need. Thighs of these sizes usually take about 40-45 minutes. What I will do is let this simmer. I will add the coriander and mix well. I'll just add a teaspoon of lemon juice. If you have lime, use lime. It should be enough. I will also add 2 tablespoons of cream. You can skip it if you want, but it adds a lot of flavor. Oh, come on. Wow, I can't wait to dive in. Oh my God, the chicken is falling apart, which is wonderful. I let it cook over high heat for only 5 minutes just because I like the sauce to be a little thicker in this particular curry. Adding the cream makes it simply delicious. Let's take it out. I'm coming in, guys. It's literally falling apart. Screaming my name. It hasn't been long since I had breakfast, but cooking this made me hungry again. It's so hot. It smells incredible. Guys, it's so good. Those 2 tablespoons of cream combine everything. There is heat from the spices. It's incredible. Please, try it. Like it, share it, comment and we'll see you with another new recipe. If you haven't subscribed yet, I have no idea what you're waiting for. Bye for now.