Functions Style Chicken Curry
Summary
- A spicy and flavorful chicken curry prepared in an iron kadai, reminiscent of chicken served at functions and weddings. This recipe uses a blend of traditional Indian spices, green chilies, and cashew nuts to create a rich, aromatic gravy.
All Ingredients - Main Ingredients
- Chicken 1 kg
- Onions 2 medium (thinly sliced)
- Oil 3 tablespoons
- Water 1.5 glasses
- Green Chilies 4-5 (slit)
- Curry Leaves 2 sprigs
- Cashew Nuts 10-12 (chopped)
- Mint Leaves chopped (for garnish)
All Ingredients - Spices
- Salt to taste
- Red Chili Powder 2.5 tablespoons
- Turmeric Powder 1.5 tablespoons
- Ginger-Garlic Paste 2 tablespoons
- Coriander Powder 1 tablespoon
- Chicken Masala 1 tablespoon
- Garam Masala 0.5 tablespoon
Tools You'll Need
- Kadai
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
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
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Base
Place an iron kadai on the stove and turn on the flame. Add 3 tablespoons of oil and let it heat thoroughly.
Step 2: Sauté Onions
Add 2 medium-sized thinly sliced onions to the hot oil. Stir well to coat the onions with oil. Cover the kadai and cook for until the onions start to soften.
Step 3: Add Chicken and Cook
Uncover the kadai, stir the onions, and add salt to taste. Then, add 1 kg of washed chicken pieces to the kadai. Mix the chicken thoroughly with the onions and oil until everything is combined.
Step 4: Simmer Chicken
Cover the kadai and cook on high flame for , allowing the chicken to release its natural juices. Uncover, stir the chicken, then cover again. the flame to medium and cook for another until more water is released and the chicken is partially cooked.
Step 5: Add Spices
Uncover the kadai and stir the chicken. Add 2.5 tablespoons of red chili powder, 1.5 tablespoons of turmeric powder, and 2 tablespoons of ginger-garlic paste. Mix all the spices thoroughly with the chicken until every piece is well coated.
Step 6: Cook with Spices
Cover the kadai and cook on medium flame for , allowing the spices to cook and infuse into the chicken.
Step 7: Add Liquids and Aromatics
Uncover and stir the chicken. Add 1.5 glasses of water, 4-5 slit green chilies, 2 sprigs of curry leaves, and 10-12 chopped cashew nuts. Stir everything well to combine.
Step 8: Final Simmer
Cover the kadai and cook on high flame for until the gravy thickens slightly and the chicken is fully cooked.
Step 9: Finish with Masalas
Uncover and stir. Add 1 tablespoon of coriander powder, 1 tablespoon of chicken masala, and 0.5 tablespoon of garam masala. Stir well to incorporate all the added masalas.
Step 10: Garnish and Serve
Cover and cook for . Uncover and garnish with chopped mint leaves (or coriander leaves). Stir one last time and serve the delicious Functions Style Chicken Curry hot.
Pro Tips
• Using an iron kadai enhances the 'functions style' flavor and look.
• Adding a pinch of salt to onions helps them caramelize faster.
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