Chicken Curry with Yogurt and Whole Spices – Indian Style
Recipe Summary
- This is a delicious Indian chicken curry featuring tender chicken legs cooked in a rich, tangy yogurt-based gravy infused with a generous blend of whole and ground spices. It's a super flavorful and satisfying dish, perfect with rice or Indian bread.
All Ingredients - Whole Spices
- Cumin seeds 1 tsp
- Black mustard seeds 1 tsp
- Fenugreek 1 tsp
- Peppercorns 1 tsp
- Fennel seeds 1 tsp
- Black seeds (Nigella seeds) 1 tsp
- Black cardamom 3 (opened)
- Red dried chilies 2
- Cinnamon stick 1 small piece (approx. 1 inch)
- Cloves 2
All Ingredients - Main Ingredients
- Chicken legs 4 (skin off, bone in, cut in half)
- Yogurt/Curd 1 cup (whisked)
- Onion 1 cup (white, finely diced)
- Tomato paste 1/2 cup
- Ginger garlic paste 2 tbsp
- Salt 1 tsp
- Turmeric powder 1 tsp
- Kashmiri chili powder 1 tsp
- Mustard oil 2 tbsp
- Water 2 cups
- Lime 1/4 (for juice)
- Fresh cilantro/coriander 1/4 cup (chopped, for garnish)
Tools You'll Need
- Pan
⚠ Contains Allergens
Step-by-Step Instructions
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 , 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 , 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 , 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 , 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 , 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.
Pro Tips
• 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.
Recipe Variations
• Use chicken breast or thighs instead of legs.
• Add potatoes or other vegetables for a heartier meal.
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