Name: Chicken Curry – Indian Style
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 1 kg Chicken; 1 tsp Black pepper; 2 tsp Salt; 2 medium Onions; 2 Tomatoes; 1/3 cup Oil; 1 tbsp Ginger garlic paste; 2 tsp Chilli powder; 1 tsp Turmeric powder; 1 tsp Coriander powder; 1 tsp Cumin powder; 3 tbsp Yogurt; 2 cups Water; 1 tsp Dried fenugreek (Kasoori Methi); 1/2 tsp Garam masala; 2 Green chillies; for garnish Fresh coriander

Ready in

90 mins

Cuisine

Indian · North Indian

Prep Time

45 min

Cook Time

45 min

Serving

4-6 People

Calories / Serving

~500 kcal

Recipe by Not visible on YouTube

Recipe Summary

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.

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Tap an ingredient to mark it ready0 of 17 ready

All Ingredients - For Marination

Chicken 1 kg
Black pepper 1 tsp
Salt 2 tsp

All Ingredients - For Curry

Onions 2 medium
Tomatoes 2
Oil 1/3 cup
Ginger garlic paste 1 tbsp
Chilli powder 2 tsp
Turmeric powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Yogurt 3 tbsp
Water 2 cups
Dried fenugreek (Kasoori Methi) 1 tsp
Garam masala 1/2 tsp
Green chillies 2
Fresh coriander for garnish

Tools You'll Need

⚠ 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 .

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 , 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 ).

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 ).

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 , 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 , 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 ).

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 , 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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