Easy Chicken Curry without Tomatoes or Yogurt

Step 1: Temper Whole Spices

Heat 3 tablespoons of cooking oil over medium-high heat. Before the oil gets too hot, add 1 dried bay leaf, 4 green cardamom pods, 2 dried red chilies (discard seeds if you want less heat), a 1-inch cinnamon stick, and 1 teaspoon of cumin seeds. Let the cumin seeds dance around with happiness for a few seconds.

Step 2: Sauté Onions and Garlic

Add 2 medium sliced onions along with a pinch of salt. Continue frying on medium heat until the onions turn golden brown. Once the onions are golden, add 6 whole garlic cloves and fry until they are also golden brown.

Step 3: Prepare Ginger-Garlic Paste

While the onions are frying, prepare the ginger-garlic paste. In a blender, combine a 1-inch piece of chopped ginger and 8 peeled garlic cloves. Add 1/3 cup of water and blend until you get a smooth paste.

Step 4: Add Ginger-Garlic Paste to Onions

Once the onions are golden brown, add the prepared ginger-garlic paste to the pan. Add about 1/4 cup of water to the blender jar to rinse out any remaining paste and add it to the pan. Stir everything together and cook for 5-7 minutes until the raw smell of ginger and garlic disappears and the oil starts to separate.

Step 5: Brown the Chicken

Add 6 chicken drumsticks to the pan. Stir on high heat until the chicken pieces turn pale in color, ensuring they are well coated with the onion-ginger-garlic mixture.

Step 6: Add Powdered Spices

Add 1 teaspoon of Kashmiri chili powder (or regular chili powder if preferred), 1 teaspoon of sweet paprika for color, 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, and 1 teaspoon of cumin powder. Add 1 teaspoon of salt (adjust to taste, as a pinch was added earlier). Stir well to combine all the spices with the chicken.

Step 7: Cook Chicken with Spices

Cover the pan and cook on medium-low heat for 10 minutes, allowing the chicken to absorb the flavors and the spices to cook through. Stir occasionally to prevent sticking.

Step 8: Add Potatoes and Water

Uncover and add 2 medium potatoes, cut into quarters (optional). Stir them into the curry. Pour in 1 cup of hot water, followed by another 1/2 cup of hot water, ensuring the chicken and potatoes are partially submerged.

Step 9: Season and Simmer

Add 1 teaspoon of garam masala powder and 1 teaspoon of sugar (optional, to balance flavors). Stir gently to mix. Add 2 whole green chilies to the curry. Cover the pan and simmer on low heat for 25 minutes, or until the chicken is tender and the potatoes are cooked through. Stir occasionally to ensure even cooking.

Step 10: Final Adjustments and Garnish

Check if the chicken is done by seeing if it starts to come off the bone. Do a taste test and adjust any seasonings (salt, spice) as needed. Stir in 2 tablespoons of chopped fresh coriander (cilantro) and squeeze the juice from half a lemon for freshness. Remove the whole spices (bay leaf, cinnamon stick, dried chilies) before serving. Serve hot with rice, paratha, or naan.

• Adjust chili powder to your spice preference. Use sweet paprika for color without heat.

• Cook chicken until it starts to come off the bone for maximum tenderness.

• Taste test and adjust salt and other seasonings before serving.

• Remove whole spices before serving for a smoother eating experience.

• If Kashmiri chili powder is unavailable, use regular chili powder (adjust quantity for heat).

• For heat, add fresh green chilies instead of or in addition to chili powder.

• Potatoes are optional and can be omitted if preferred.