Indian Chicken Curry
Recipe Summary
- This recipe guides you through making a flavorful Indian chicken curry. It involves preparing a spice paste with whisked curd, then sautéing onions and whole spices, adding the chicken, and simmering it to perfection.
All Ingredients - For the Spice Paste
- Whisked curd 150 ml
- Turmeric powder 1/2 tsp
- Kashmiri chilli powder 1 tbsp
- Coriander powder 2 tsp
All Ingredients - For the Curry
- Oil 4 tbsp
- Cloves 5
- Cinnamon 2 inch
- Green cardamom 4
- Black cardamom 1
- Black peppercorns 10
- Star anise 1
- Mace Small piece
- Bay leaves 2
- Cumin seeds 1 tsp
- Onions 2
- Salt 1/2 tsp
- Ginger garlic paste 1 tbsp
- Chicken 600 gms
- Garam masala 1/2 tsp
- Water 250 ml
- Coriander leaves as needed
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Spice Paste
In a bowl, combine 150 ml whisked curd, 1/2 tsp turmeric powder, 1 tbsp Kashmiri chilli powder, and 2 tsp coriander powder. Mix well until a smooth paste forms, then set aside.
Step 2: Sauté Whole Spices and Onions
Heat 4 tbsp of oil in a pan. Add 5 cloves, 2 inch cinnamon, 4 green cardamom, 1 black cardamom, 10 black peppercorns, 1 star anise, a small piece of mace, 2 bay leaves, and 1 tsp cumin seeds. Sauté until fragrant. Then add 2 sliced onions and 1/2 tsp salt, and cook until the onions turn golden brown.
Step 3: Add Ginger Garlic Paste and Spice Paste
Add 1 tbsp ginger garlic paste to the pan and sauté for . Switch off the flame, then add the prepared spice paste. Mix well and cook on low flame for .
Step 4: Cook the Chicken
Add 600 gms of chicken pieces and 1/2 tsp garam masala to the pan. Mix everything thoroughly, ensuring the chicken is well coated with the spices. Fry the chicken on medium flame for .
Step 5: Simmer the Curry
Pour in 250 ml of water and mix well. Cover the pan with a lid and let the curry simmer on low flame for , allowing the chicken to cook through and absorb the flavors.
Step 6: Garnish and Serve
Once the chicken is cooked and the curry has thickened, garnish with fresh coriander leaves and give it a final mix. Serve hot.
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