Chicken Curry – Indian Style
Summary
- A rich and aromatic Indian chicken curry prepared with whole spices, a flavorful onion paste, and tender marinated chicken, slow-cooked to perfection.
Video Chapters
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All Ingredients - For Tempering
- Bay Leaf 1
- Green Cardamom 4-5 pods
- Cloves 5-6
- Black Peppercorns 10-12
- Black Cardamom 1
- Cooking Oil 1/4 cup
All Ingredients - Main Ingredients
- Onion Paste 1 cup
- Marinated Chicken 1.5 kg
- Water 1/2 cup (optional)
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
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)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Oil and Temper Spices
Heat 1/4 cup cooking oil in a large pan over medium heat. Add 1 bay leaf, 4-5 green cardamom pods, 5-6 cloves, 10-12 black peppercorns, and 1 black cardamom. for until fragrant.
Step 2: Sauté Onion Paste
Add 1 cup of onion paste to the pan. Stir well and cook for , stirring occasionally, until the paste turns golden brown and the oil begins to separate from the sides.
Step 3: Add Marinated Chicken
Carefully add 1.5 kg of chicken to the pan.
Step 4: Add Remaining Marinade Liquid
Pour any remaining marinade liquid from the chicken bowl into the pan. If the mixture appears too thick, you may add up to 1/2 cup of water for desired consistency.
Step 5: Cook Chicken Curry
Stir all ingredients thoroughly to combine. Cover the pan and cook on medium-low heat for , or until the chicken is tender and cooked through, and the gravy has thickened. Stir occasionally to prevent sticking. The oil should separate and float to the top, indicating it's done.
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