Name: Chicken Curry – Easy & Tasty
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 People
Cuisine: Indian
Ingredients: 200 grams Chicken; 1/2 teaspoon Salt; 1 teaspoon Ginger-Garlic Paste; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Chili Powder; 1 (chopped) Tomatoes; 2 (whole, roasted) Onions; 5-6 small Green Chilies; 1 inch piece Ginger; 4-5 cloves Garlic; 1/4 cup (chopped) Coriander Leaves; 8-10 Cashew Pieces; 1 tablespoon Magaj (Watermelon Seeds); 1.5 tablespoons Oil; 1-2 teaspoons Chicken Masala; 2 teaspoons Coriander Powder; 4-5 teaspoons Chili Powder; 1 tablespoon Curd (Yogurt); to taste Salt; 1 cup Water

Ready in

35 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

20 min

Serving

2 People

Calories / Serving

~450 kcal

Recipe by Kamath's Veg & Non-Veg on YouTube

Recipe Summary

This video demonstrates how to prepare a quick and delicious chicken curry. The chicken is marinated and then cooked in a rich, flavorful gravy made from roasted onions, tomatoes, green chilies, ginger, garlic, cashews, and watermelon seeds, finished with yogurt and spices.

Adjust servings

Tap an ingredient to mark it ready0 of 20 ready

All Ingredients - For Marination

Chicken 200 grams
Salt 1/2 teaspoon
Ginger-Garlic Paste 1 teaspoon
Turmeric Powder 1/4 teaspoon
Chili Powder 1/2 teaspoon

All Ingredients - For Gravy

Tomatoes 1 (chopped)
Onions 2 (whole, roasted)
Green Chilies 5-6 small
Ginger 1 inch piece
Garlic 4-5 cloves
Coriander Leaves 1/4 cup (chopped)
Cashew Pieces 8-10
Magaj (Watermelon Seeds) 1 tablespoon
Oil 1.5 tablespoons
Chicken Masala 1-2 teaspoons
Coriander Powder 2 teaspoons
Chili Powder 4-5 teaspoons
Curd (Yogurt) 1 tablespoon
Salt to taste
Water 1 cup

Tools You'll Need

Pressure cooker
Pan

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)

⚠ Contains Allergens

dairynuts

Step-by-Step Instructions

Step 1: Prepare the Chicken Marinade

Take 200 grams of chicken pieces. Add 1/2 teaspoon of salt, 1 teaspoon of ginger-garlic paste, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of chili powder. Mix well and let it marinate for at least .

Step 2: Prepare the Gravy Paste

In a mixer jar, add 1 chopped tomato, 2 whole roasted onions (roasted directly on flame until slightly charred), 5-6 small green chilies, 1 inch piece of ginger, 4-5 cloves of garlic, 1/4 cup chopped coriander leaves, 8-10 cashew pieces, and 1 tablespoon of magaj (watermelon seeds). Add a little water and blend all ingredients into a fine, smooth paste.

Step 3: Sauté the Paste and Spices

Heat 1.5 tablespoons of oil in a pressure cooker pan. Add the prepared gravy paste. Sauté the paste for approximately until the oil starts to separate from the paste. Then, add 1-2 teaspoons of chicken masala, 2 teaspoons of coriander powder, and 4-5 teaspoons of chili powder (adjust to your spice preference). Mix well and continue to sauté for until the raw smell of the spices disappears.

Step 4: Add Yogurt and Chicken

Add 1 tablespoon of curd (yogurt) to the sautéed mixture. Mix well and continue to fry for another until the oil separates again. Then, add the marinated chicken pieces. Add salt to taste, being careful as the chicken was already marinated with salt. Pour in 1 cup of water and bring the curry to a boil.

Step 5: Pressure Cook the Chicken

Once the curry comes to a boil, close the pressure cooker lid. Cook for 1 whistle on medium heat. After 1 whistle, turn off the heat and let the pressure release naturally.

Step 6: Garnish and Serve

Open the pressure cooker. Stir the chicken curry. Garnish with fresh chopped coriander leaves. Serve hot with dosa, chapati, or rice.

Pro Tips

• Adjust chili powder and green chilies according to your spice preference.

• If chicken masala is not available, you can use garam masala.

• Cashews and watermelon seeds can be omitted if you prefer a lighter gravy or have nut allergies.

• You can cook the curry in a regular pot or kadhai instead of a pressure cooker, just ensure the chicken is cooked through.

Recipe Variations

• For a richer flavor, add a tablespoon of fresh cream at the end.

• Serve with naan, roti, or steamed rice.

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes