The practice of Indian curry
First, it is ground with spices, usually half of rapeseed, then black pepper, white pepper, fennel and star anise. When the grinding is almost the same, put the ground turmeric powder and Chili powder you bought.
Mine is still too thick. It's better to be thinner.
Stir-fry onions, put oil first, stir-fry fennel and cloves, stir-fry onions.
About this, about ten minutes, it must be fried dark to taste good, and then you can put some yogurt to fry dry. I also added a piece of butter.
Then sprinkle with ground powder and add a little garam masala. These spices can be adjusted according to your own taste.
Stir-fry the chicken and color it. The skin looks at least cooked.
I changed the pot, and the pot in front was too small. Boil it in water, but don't exceed the chicken.
Cook for about ten or twenty minutes. You can eat it when the water thickens. Add salt at this time. This time, some spices have not been ground or finely ground, so just filter them with a sieve. It slipped my mind. . .
Finally, I just covered it with rice and ate it. If only there were Indian naan!