Oil Free Chicken Curry |Only Cookery. [ml][ul][li indent=0 align=left]First you need to cut the onion into quarters. Boil the onion, garlic and ginger in enough water for 10 minutes. Discard the water and let it cool.[/li][li indent=0 align=left]Add boiled onion, ginger, garlic in a mixer. Grind it in fine paste.[/li][li indent=0 align=left]Clean the chicken pieces. In a large bowl, add the chicken, yogurt, onion paste, ginger, garlic, all the dry spices and salt as per taste.[/li][li indent=0 align=left]Mix everything well and marinate in the refrigerator for at least 1 hour or overnight.[/li][li indent=0 align=left]Remove the marinated chicken at least 1 hour before preparation to bring it back to room temperature.[/li][li indent=0 align=left]Shake excess marination and add a few pieces of chicken to a hot pan. Sauté over medium-high heat for 3-4 minutes until small brown spots appear. Remove from the pan and keep covered. Repeat this process for rest of the chicken pieces.[/li][li indent=0 align=left]Once all the chickens are brown, add all the brown chicken to the pan along with remaining marinade.[/li][li indent=0 align=left]Add ¼ cup of water, cover and cook over low heat for 20 minutes or until the gravy is thickened.[/li][li indent=0 align=left]Garnish it with fresh coriander leaves and serve with hot steamed rice or chapatti.[/li][/ul][/ml]