Chicken Curry – Indian Style
Recipe Summary
- This recipe guides you through making a flavorful Indian chicken curry. It starts with marinating chicken in curd and spices, then preparing a rich onion and whole spice paste, which is later combined with tomato puree and powdered spices. The marinated chicken is then cooked in this aromatic gravy until tender, finished with kasuri methi and amchur powder.
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 1 inch
- Green cardamom 4
- Black cardamom 1
- Bay leaf 1
- Onions 2
- Ginger 1 inch
- Garlic cloves 6
- Water Little
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
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the chicken
In a bowl, add 500 gms chicken. Add 1/4 tsp turmeric powder, 1 tsp salt, and 1/2 cup curd. Mix well to coat the chicken evenly. Marinate 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. Add 2 sliced onions and sauté for . Then add 1 inch ginger and 6 garlic cloves. Sauté for until the onions are softened and lightly browned.
Step 3: Blend the onion spice base
Allow the sautéed onion and spice mixture to cool completely. Transfer the mixture to a blender and blend coarsely. Add a little water and blend again to form a smooth paste.
Step 4: Cook the curry base
Heat 4 tbsp oil in a pan. Add the prepared onion spice paste and sauté for until the oil separates from the paste. Add 1 cup tomato puree and sauté for . Then add 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 mixture thickens.
Step 5: Add chicken and simmer
Add the marinated chicken to the curry base. Give it a good mix to ensure the chicken pieces are evenly coated with the gravy. Cook for , stirring occasionally. Add 1/2 tsp garam masala and 250 ml water. Mix well, cover the pan with a lid, and cook for until the chicken is tender and cooked through.
Step 6: Finish the curry
Add 1 tsp kasuri methi, crushed between your palms, and 1/4 tsp amchur powder to the curry. Cook for an additional , stirring gently. Serve hot with rice or bread.
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