A flavorful Indian chicken curry featuring tender chicken pieces marinated and cooked in a rich onion-tomato-yogurt gravy, spiced with traditional Indian spices. This dish is perfect for a hearty dinner.
All Ingredients - For Marination
Chicken1 kg
Black pepper1 tsp
Salt2 tsp
All Ingredients - For Curry
Onions2 medium
Tomatoes2
Oil1/3 cup
Ginger garlic paste1 tbsp
Chilli powder2 tsp
Turmeric powder1 tsp
Coriander powder1 tsp
Cumin powder1 tsp
Yogurt3 tbsp
Water2 cups
Dried fenugreek (Kasoori Methi)1 tsp
Garam masala1/2 tsp
Green chillies2
Fresh corianderfor garnish
⚠ Contains Allergens
Dairy
Step-by-Step Instructions
Step 1: Marinate Chicken
Combine 1 kg chicken pieces (breast or thighs, cut into cubes) with 1 tsp black pepper and 2 tsp salt. Mix well to ensure all chicken pieces are coated. Let it marinate for 30 minutes.
Step 2: Prepare Onion Paste
Take 2 medium onions, roughly chop them, and blend them into a smooth paste.
Step 3: Prepare Tomato Paste
Take 2 chopped tomatoes and blend them into a smooth paste.
Step 4: Sauté Onions
Heat 1/3 cup oil in a pan over medium heat. Add the blended onion paste and cook for 3 minutes, stirring occasionally.
Step 5: Add Ginger Garlic Paste
Add 1 tbsp ginger garlic paste to the sautéed onions. Continue to cook, stirring frequently, until the mixture starts to turn light brown (approximately 5 minutes).
Step 6: Add Marinated Chicken
Add the marinated chicken pieces to the pan. Fry the chicken, stirring constantly, until it turns white in color and is lightly seared on all sides (approximately 7 minutes).
Step 7: Add Spices
Add 2 tsp chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp cumin powder to the chicken. Mix well to coat the chicken evenly with the spices.
Step 8: Cook Spices with Chicken
Continue cooking the chicken with the added spices for 3 minutes, ensuring the spices are well incorporated and fragrant.
Step 9: Add Tomato Paste
Pour the blended tomato paste into the pan with the chicken and spices. Mix thoroughly to combine all ingredients.
Step 10: Cook Tomato Paste
Cook the mixture for 5 minutes, allowing the tomato paste to blend with the chicken and spices, and for some of its moisture to evaporate.
Step 11: Incorporate Yogurt
Add 3 tbsp yogurt to the curry. Stir well to combine it smoothly into the gravy.
Step 12: Cook Until Oil Separates
Continue to cook the curry, stirring occasionally, until all the water from the yogurt has dried and the oil starts to separate from the gravy (approximately 10 minutes).
Step 13: Add Water
Pour 2 cups of water into the curry and mix. Bring the curry to a gentle simmer.
Step 14: Add Fenugreek and Garam Masala
Sprinkle 1 tsp dried fenugreek and 1/2 tsp garam masala into the simmering curry. Stir gently to distribute the flavors.
Step 15: Add Green Chillies
Add 2 whole green chillies to the curry for a touch of heat and aroma.
Step 16: Simmer
Cover the pan and let the curry simmer on low heat for 10 minutes, allowing the flavors to meld and the chicken to cook through completely.
Step 17: Garnish and Serve
Remove the lid, stir gently, and garnish with fresh coriander before serving hot with rice or naan.
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