Homestyle Chicken Curry
Recipe Summary
- A flavorful and aromatic chicken curry made with marinated chicken pieces, a rich onion-tomato paste, and a blend of traditional Indian spices. This hearty dish is perfect for a satisfying meal served with rice or bread.
All Ingredients - For Marination
- Chicken (cut into pieces) 1 kg
- Ginger-garlic paste 2 tbsp
- Salt to taste
- Turmeric powder 1 tsp
- Red chili powder 2 tbsp
All Ingredients - For Gravy
- Cooking oil 1/4 cup
- Cumin seeds 1 tsp
- Cinnamon stick 1 small piece
- Fried onions (birista) 1 cup
- Tomatoes (chopped) 2 large
- Water 1 cup
- Green chilies (slit) 4-5
- Coriander leaves (chopped) 1/4 cup
Tools You'll Need
- Pot
- Pressure cooker
- 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 Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, add ginger-garlic paste to the chicken pieces.
Step 2: Season the Chicken
Add salt to the chicken.
Step 3: Add Turmeric
Sprinkle turmeric powder over the chicken.
Step 4: Add Chili Powder and Mix
Add red chili powder to the chicken and mix all the ingredients thoroughly until the chicken is well coated. Set aside to .
Step 5: Prepare Gravy Paste
Take fried onions and chopped tomatoes, then blend them into a smooth paste (blending step not shown, but implied by ingredients and subsequent addition).
Step 6: Heat Oil and Temper Spices
Heat cooking oil in a pot or pressure cooker. Add cumin seeds and let them splutter for a few seconds. Then add a cinnamon stick.
Step 7: Sear the Chicken
Add the chicken pieces to the hot oil. Stir well and cook for about until the chicken is lightly and changes color.
Step 8: Add Onion-Tomato Paste
Pour the blended fried onion and tomato paste over the chicken.
Step 9: Cook the Gravy
Mix the paste thoroughly with the chicken. Cook for , stirring occasionally, until the oil starts to separate from the masala, indicating the paste is well cooked.
Step 10: Simmer Chicken
Cover the pot with a lid and let the chicken for on low heat, allowing it to cook in its own juices and absorb the flavors.
Step 11: Add Water
Uncover the pot, stir the chicken, and then add water to achieve your desired gravy consistency.
Step 12: Add Green Chilies and Coriander
Add slit green chilies and chopped coriander leaves to the curry.
Step 13: Final Simmer
Stir everything together, cover the pot again, and for another until the chicken is fully tender and the gravy has thickened to your liking. The curry is now ready to serve.
Pro Tips
• Marinate the chicken for at least 30 minutes for best flavor absorption.
• Adjust the amount of green chilies and red chili powder to suit your spice preference.
• Cook the chicken on medium-low heat after adding the paste to ensure it becomes tender and absorbs all the flavors.
Recipe Variations
• Add cubed potatoes along with the chicken for a heartier curry.
• A spoonful of yogurt can be added to the onion-tomato paste for extra creaminess.
• Garnish with a squeeze of fresh lemon juice before serving for a tangy kick.
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