Coriander Green Chilli Chicken Curry - British Indian Restaurant Style

Step 1: Marinate the Chicken

Place 800g chicken (thighs and drumsticks) in a bowl. Add 1 tsp ground turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp salt, and 2 tbsp cooking oil. Mix thoroughly, ensuring all chicken pieces are coated. Let marinate for at least 30 minutes (or longer in the fridge).

Step 2: Fry the Chicken

Heat 1 cup (250ml) cooking oil in a pan on medium-high heat. Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary). Fry for 5 minutes on one side until golden brown. Place a lid slightly ajar to prevent oil from spitting. Flip the chicken pieces and fry for another 5 minutes until the other side is golden brown and caramelized. Remove the fried chicken from the pan and set aside.

Step 3: Prepare the Gravy Base

Carefully drain excess oil from the pan, leaving about 6 tbsp of the flavored oil in the pan. Keep the pan with the browned bits (flavour). Turn the gas back on to high heat. Add 4 cardamom pods, 1 bay leaf, and 2 cinnamon sticks to the hot oil. Add 1 tbsp chopped ginger and 2 tbsp chopped garlic. Stir for 30 seconds until fragrant. Add 1 cup medium-diced onion and 1.5 tsp salt. Stir well. Cook the onions on high heat for 8-10 minutes, stirring occasionally, until softened and lightly golden.

Step 4: Deglaze and Add Spices

Add 1/2 cup boiling water to deglaze the pan, scraping any browned bits from the bottom. Allow the water to evaporate on high heat. Reduce heat to low. Add the spice mix: 1 tsp ground turmeric powder, 2 tsp ground coriander powder, 1 tsp Kashmiri red chilli powder, 2 tsp general curry powder, 1 tsp ground cumin powder, and 1/2 tsp ground garam masala. Add 1 tbsp tomato puree. Add another 1/2 cup boiling water to prevent spices from burning. Increase heat to medium-high and "boon" (fry) the spices for a few minutes until the oil separates from the masala.

Step 5: Simmer the Chicken in Gravy

Reduce heat to low. Reintroduce the fried chicken pieces and any accumulated juices to the pan. Stir to coat the chicken with the masala. Add 1 cup boiling water. Increase heat to medium-high, bring to a simmer, then cover with a lid. Cook for 8-10 minutes, allowing the chicken to cook thoroughly and absorb the flavors. Continue simmering for another 5 minutes.

Step 6: Prepare Green Chilli Coriander Paste

While the chicken simmers, combine 30-50g fresh coriander leaves, 1 handful of fresh green chilies, and 1/2 cup water in a small mixer blender. Blend until a coarse paste is formed.

Step 7: Finish the Curry

Check on the chicken; the water should have mostly evaporated. Add the green chili coriander paste to the curry. Add another 1/2 cup water to rinse out the blender and add any remaining paste to the curry. Stir well to combine. Increase heat to high. Add fresh tomato wedges (from 1 medium tomato) to the curry. Cover with a lid and cook for a further 3-5 minutes until the tomatoes soften slightly and the curry reaches a desired consistency.

Step 8: Serve

Serve hot in a karahi or serving dish. Garnish with fresh chopped coriander and an optional Naga chilli for presentation. Enjoy!

• Marinate the chicken for at least 30 minutes, or longer for deeper flavor.

• Fry the chicken in batches if your pan is not large enough to avoid overcrowding, which can steam the chicken instead of frying it.

• Deglaze the pan with water to incorporate all the flavorful browned bits from the chicken and spices into the gravy.

• Booning (frying) the spices properly is crucial for lifting their flavors and creating a rich base for the curry.

• Use chicken breast instead of thighs and drumsticks for a leaner option.

• Adjust the amount of green chilies to suit your preferred spice level.