Chicken Curry Indian Style

Step 1: Prepare Ginger-Garlic-Tomato Paste

In a blender, combine 1/4 of a large onion, 10 cloves of garlic, a 2-inch piece of ginger, 2 green chilies (optional), and 1 large tomato. Blend until you achieve a smooth paste. If you are skipping yogurt due to dairy allergy, add an additional tomato here.

Step 2: Prepare Yogurt

Take 1/2 cup of plain unflavored yogurt out of the refrigerator before starting to cook. Stir it thoroughly with a spoon or whisk until smooth to prevent it from curdling when added to the hot pan.

Step 3: Heat Oil and Whole Spices

Place a pot or kadai on high heat. Add 1/4 cup of mustard oil (or your preferred oil) and allow it to get hot. Reduce the heat to low. Add 1 bay leaf (broken into pieces), 5 green cardamom pods (slightly cracked open), a 1-inch cinnamon stick, and 5 cloves. Stir for about 1 minute until fragrant.

Step 4: Sauté Onions

Add the remaining 3/4 of the sliced large onion to the pot. Sprinkle with a little salt to help them soften. Stir the onions frequently on medium-high heat until the edges start to turn light brown. Then, lower the heat to medium-low and continue stirring continuously until the onions achieve a beautiful golden color. To prevent them from browning too much, add a splash of water if necessary.

Step 5: Add Powdered Spices and Paste

Add 1 teaspoon of turmeric powder and 2 tablespoons of Kashmiri red chili powder. Stir for just 2-3 seconds. Immediately add the prepared ginger-garlic-tomato paste. Stir on medium-high heat for 1-2 minutes.

Step 6: Cook Chicken

Add 1 kg of chicken pieces (ensure all excess water has been drained after washing). Stir the chicken on high heat, allowing all the liquid that comes out from the chicken to dry up. This step is very important and requires patience.

Step 7: Add Remaining Spices and Yogurt

Once almost all liquid has dried up from the chicken, add 1 teaspoon of salt, 1.5 tablespoons of ground coriander (optional), and 1 teaspoon of garam masala powder. Reduce the heat to low and add the 1/2 cup of thoroughly stirred yogurt. Immediately stir everything continuously to prevent the yogurt from separating.

Step 8: Simmer with Potatoes

Once bubbles start to appear, increase the heat to medium-low. Add 4-5 medium potatoes (peeled and halved, optional). Add 1 cup of hot water. Add 1/2 teaspoon of sugar (optional). Stir everything well. Cover the pot and let it cook on very low heat for 25 minutes, stirring occasionally.

Step 9: Final Touches and Serve

After 25 minutes, remove the lid. Before stirring, use tongs to remove any whole spices (bay leaf, cardamom, cloves) that are floating on top. Add a pinch of ground mace (optional) and a pinch of ground nutmeg (optional). Give it a final stir. The gravy should be smooth and silky. Serve hot with rice or bread.

• Always make your own fresh ginger-garlic-tomato paste for best flavor.

• Take plain unflavored yogurt out of the refrigerator before starting to cook and stir it thoroughly to prevent curdling when added to the hot pan.

• If allergic to dairy, skip the yogurt and add an extra tomato to the ginger-garlic-tomato paste.

• Crack open whole cardamom pods slightly before adding to hot oil to prevent them from bursting.

• Do not brown the onions too much; a beautiful golden color is desired. Add a splash of water to stop further browning if needed.

• After washing chicken, keep it in a colander or strainer to drain all excess water before adding to the pan. Do not add chicken along with its washing water.

• Stir the chicken on high heat until all the liquid released from it dries up. This step requires patience but is crucial for flavor.

• Use spices wisely; do not add too much garam masala as it can overpower other flavors.

• Do not add too much water to the curry; it's not a soup. Aim for a thick gravy consistency.

• Remove whole spices like cardamom, cloves, and bay leaves before serving to avoid an unpleasant eating experience.

• Adjust green chilies to control heat level.

• Regular chili powder can be used instead of Kashmiri red chili powder, but Kashmiri provides a vibrant color with milder heat.

• Adding potatoes is optional.

• Adding sugar is optional, but it helps balance the flavors.

• Adding ground mace and nutmeg are optional.