Chicken Curry

Step 1: Marinate Chicken

In a bowl, add 500 grams of chicken pieces. Add 1 tsp salt, 1 tsp turmeric powder, and 2 tbsp curd. Mix well with your hands to coat all chicken pieces. Marinate for 10 minutes.

Step 2: Prepare Spice Paste

In a grinder, add 2 tbsp cumin seeds, 5-6 dried red chillies, 2 green chillies, 1 inch chopped ginger, 10-12 garlic cloves, and 1/4 cup water. Grind to a smooth paste.

Step 3: Fry Potatoes

Heat 4 tbsp mustard oil in a pan. Add 2 medium potatoes (cut into 4 pieces). Add 1/2 tsp turmeric powder and 1/2 tsp salt. Fry the potatoes until golden brown on all sides, about 5 minutes. Remove the fried potatoes and set aside.

Step 4: Sauté Whole Spices

In the same oil, add 1/2 tsp cumin seeds, 2-3 cloves, 1 inch cinnamon stick, 1 dried red chilli, and 2-3 green cardamoms. Sauté for a few seconds until fragrant. Add 2 bay leaves.

Step 5: Sauté Onions

Add 2 medium sliced onions to the pan. Sauté until they turn golden brown, about 5-7 minutes.

Step 6: Cook Spice Paste

Add the prepared spice paste to the sautéed onions. Mix well and cook for 5-7 minutes on medium heat until the oil starts to separate from the masala.

Step 7: Add Tomatoes and Dry Spices

Add 1 medium chopped tomato to the masala. Add 1 tsp salt and 1/2 tsp turmeric powder. Mix well. Cover the pan and cook for 3-5 minutes until the tomatoes soften.

Step 8: Add Coriander Powder

Uncover the pan and add 1 tsp coriander powder. Mix thoroughly and cook for another 2-3 minutes, stirring occasionally.

Step 9: Add Marinated Chicken

Add the marinated chicken pieces to the pan. Mix well with the masala. Add the fried potatoes. Mix everything together. Cover the pan and cook on medium heat for 10-15 minutes, allowing the chicken to release its juices.

Step 10: Add Water and Simmer

Uncover the pan and stir. Add 1 cup of water. Mix well. Cover the pan again and simmer on medium-low heat for 10-15 minutes, or until the chicken is cooked through and the gravy thickens to your desired consistency.

Step 11: Finish with Garam Masala and Coriander

Uncover the pan. Add 1 tsp garam masala powder and 2 tbsp chopped green coriander leaves. Stir gently to combine.

Step 12: Serve

Serve the hot chicken curry with rice or roti.

• Marinating chicken ensures tenderness and flavor.

• Frying potatoes separately adds texture and prevents them from becoming mushy.

• Adjust the amount of green and red chillies to suit your spice preference.

• You can omit potatoes if you prefer a simpler curry.