Chicken Curry – Indian Style
Summary
- This recipe guides you through making a flavorful Indian chicken curry. It involves marinating chicken in curd and spices, then preparing a rich onion-spice paste and tomato puree base, and finally simmering the chicken to perfection. The result is a delicious and aromatic curry perfect for lunch or dinner.
All Ingredients - For Marination
- Chicken 500 gms
- Turmeric powder 1/4 tsp
- Salt 1 tsp
- Curd 1/2 cup
All Ingredients - For Onion Spice Paste
- Oil 1.5 tbsp
- Cumin seeds 1 tsp
- Cloves 3
- Cinnamon stick 1 inch
- Green cardamom 4
- Black cardamom 1
- Bay leaf 1
- Onions (sliced) 2
- Ginger (sliced) 1 inch
- Garlic cloves 6
All Ingredients - For Curry
- Oil 4 tbsp
- Tomato puree 1 cup
- Chilli powder 1 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Garam masala 1/2 tsp
- Water 250 ml
- Kasuri methi 1 tsp
- Amchur powder 1/4 tsp
Tools You'll Need
- Pan
- Blender
- Bowl
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine 500 gms chicken with 1/4 tsp turmeric powder, 1 tsp salt, and 1/2 cup curd. Mix well to ensure the chicken is evenly coated. for .
Step 2: Prepare the Onion Spice Base
Heat 1.5 tbsp oil in a pan. Add 1 tsp cumin seeds, 3 cloves, 1 inch cinnamon, 4 green cardamom, 1 black cardamom, and 1 bay leaf. for a minute until fragrant. Add 2 sliced onions and for . Then add 1 inch sliced ginger and 6 garlic cloves and continue to for until the onions turn light golden brown.
Step 3: Blend the Onion Spice Paste
Remove the onion and spice mixture from the pan and let it cool completely. Transfer the cooled mixture to a blender. Blend coarsely first, then add a little water and blend again to a smooth paste.
Step 4: Cook the Gravy Base
Heat 4 tbsp oil in the same pan. Add the prepared onion spice paste and for until the oil starts to separate. Add 1 cup tomato puree and for another . Stir in 1 tsp chilli powder, 2 tsp coriander powder, and 1 tsp cumin powder. Cook for , stirring occasionally, until the spices are well combined and the oil separates.
Step 5: Add Chicken and Simmer
Add the chicken to the gravy. Give it a good mix to coat the chicken evenly with the spices. Cook for , stirring occasionally, until the chicken starts to change color and is partially cooked.
Step 6: Final Cooking
Add 1/2 tsp garam masala and 250 ml water to the pan. Mix well, cover with a lid, and cook for , or until the chicken is tender and fully cooked. Remove the lid, add 1 tsp kasuri methi (crushed between your palms) and 1/4 tsp amchur powder. Mix and cook for another . Serve hot.
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