Chicken Curry with Yogurt and Whole Spices – Indian Style

Step 1: Fry Whole Spices

Heat 2 tablespoons of mustard oil in a pan over medium heat. Add the whole spices: 2 red dried chilies, 1 small cinnamon stick, 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds, 1 teaspoon fenugreek, 1 teaspoon black seeds, 1 teaspoon peppercorns, 3 opened black cardamoms, and 2 cloves. Fry for a few seconds until fragrant.

Step 2: Sauté Onion and Ginger Garlic Paste

Add 1 cup of finely diced white onion and 2 tablespoons of ginger garlic paste to the pan. Sauté for 3-4 minutes, stirring frequently, until the onions soften and turn translucent.

Step 3: Cook Tomato Paste and Ground Spices

Stir in 1/2 cup of tomato paste, 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 1 teaspoon of Kashmiri chili powder. Continue to cook for another 4 minutes, stirring constantly, until the spices are well combined and the oil starts to separate.

Step 4: Brown the Chicken

Add the 4 chicken leg pieces (cut in half, skin off, bone in) to the pan. Mix well to coat the chicken with the spice mixture. Cook for 4-5 minutes, stirring frequently, until the chicken is lightly browned on all sides.

Step 5: Simmer with Water

Pour in 2 cups of water. Bring the mixture to a gentle simmer. Cover the pan and let it cook for about 8 minutes, stirring occasionally. If the sauce reduces too much, add a little more water.

Step 6: Add Yogurt and Finish Cooking

Remove the lid and add 1 cup of whisked yogurt/curd. Stir it in thoroughly. Reduce the heat to just above a simmer. Cook for another 5 minutes, stirring every now and then, to allow the flavors to meld and the sauce to thicken slightly.

Step 7: Garnish and Serve

Turn off the heat. Squeeze in the juice from 1/4 lime and sprinkle with 1/4 cup of fresh chopped cilantro/coriander. Give it a final stir.

• Whisk the yogurt before adding to prevent lumps in the sauce.

• Adjust chili powder to your spice preference.

• If the sauce dries out during cooking, add a little more water.

• Use chicken breast or thighs instead of legs.

• Add potatoes or other vegetables for a heartier meal.