Easy Chicken Curry – Ayurvedic Style
Recipe Summary
- Learn to cook a delicious and easy chicken curry infused with the goodness of Ayurvedic garam masala. This recipe involves marinating chicken pieces, pan-roasting them, and then simmering them in a rich, flavorful gravy made with onions, tomatoes, and curd, ensuring a healthy and tasty meal.
All Ingredients - For Marination
- Chicken 1/2 Kg
- Green chilli, Garlic, Ginger (crushed) 1 Tbsp
- Salt 1 Tsp
- Turmeric 1 Tsp
- Red Chilli Flakes 1 Tsp
- Special Garam Masala 1 Tsp
- Mustard oil 2 Tbsp
All Ingredients - For Gravy
- Mustard oil 1/4 Cup
- Chopped Onion 4 Medium size
- Green chilli, Garlic, Ginger (crushed) 2 Tbsp
- Tomato Puree (crushed) 3-4 Medium size
- Turmeric 1/4 Tsp
- Red Chilli Flakes 1 Tsp
- Coriander Powder 1 Tsp
- Salt 1 Tsp
- Water as needed
- Curd 1/2 Cup
- Hot Water as needed
- Coriander leaves for garnish
- Special Garam Masala for topping
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
Take 1/2 kg chicken in a bowl. Add 1 Tbsp crushed green chilli, garlic, ginger, 1 Tsp salt, 1 Tsp turmeric, 1 Tsp red chilli flakes, 1 Tsp special garam masala, and 2 Tbsp mustard oil. Mix everything thoroughly, ensuring the chicken pieces are well coated. Marinate for .
Step 2: Pan-Roast the Chicken
Heat 1/4 cup mustard oil in a pan. Carefully place the marinated chicken pieces in the hot oil. Cook the chicken on both sides until they turn golden brown and are par-cooked. Remove the chicken pieces from the pan and set aside.
Step 3: Sauté Onions
In the same pan with the remaining oil, add 4 medium-sized chopped onions. Sauté the onions until they turn golden brown and caramelize, about .
Step 4: Cook Ginger, Garlic, Chilli, and Tomatoes
Add 2 Tbsp crushed green chilli, garlic, and ginger to the caramelized onions. Cook for a few minutes until fragrant. Then, add 3-4 medium-sized crushed tomatoes (tomato puree). Cook until the tomatoes are tender and the oil starts to separate, about .
Step 5: Add Spices and Water
To the tomato-onion mixture, add 1/4 Tsp turmeric, 1 Tsp red chilli flakes, 1 Tsp coriander powder, and 1 Tsp salt. Mix well. Add a little water to form a gravy base and bring it to a boil. Cover the pan and cook for until the gravy thickens and the flavors meld.
Step 6: Incorporate Curd and Chicken
Uncover the pan and add 1/2 cup curd to the gravy. Mix continuously to prevent curdling and cook until the oil separates from the gravy, about . Now, add the par-cooked chicken pieces to the gravy. Mix well, ensuring the chicken is coated with the gravy.
Step 7: Simmer the Curry
Add hot water to achieve your desired gravy consistency. Bring the curry to a boil, then reduce heat, cover the pan, and simmer for another , or until the chicken is fully cooked and tender.
Step 8: Garnish and Serve
Once the chicken curry is ready, uncover the pan. Garnish generously with fresh coriander leaves. Give it a final stir. Top with a sprinkle of the special Ayurvedic Garam Masala for an aromatic finish. Serve hot with rice or bread.
Pro Tips
• Marinate the chicken for 1-2 hours for best flavor and tenderness.
• Ensure onions are caramelized to a golden brown for a rich gravy base.
• Use the special Ayurvedic Garam Masala for enhanced flavor and health benefits (recipe link in description).
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