Indian Style Chicken Curry

Step 1: Prepare Ginger-Garlic-Tomato Paste

Add 1/4 of a large onion, approx. 30g of garlic, approx. 30g of ginger, 2 green chilies (optional), and 1 large tomato (cut into 4 pieces) to a blender. Blend until a smooth paste is formed.

Step 2: Prepare Yogurt

Take 1/2 cup (120ml) of plain unflavored yogurt from the refrigerator. Stir it thoroughly with a spoon or whisk until smooth to prevent curdling when added to the hot pan.

Step 3: Heat Oil and Add Whole Spices

Place a pot on high heat and add about 1/2 cup (120ml) of mustard oil (or oil of your preference). Allow the oil to become hot. Reduce the heat to low. Add 1 broken dry bay leaf, 4-5 cracked green cardamoms, 1 small broken cinnamon stick (approx. 1 inch), and 6-8 cloves. Stir briefly.

Step 4: Sauté Onions

Add the remaining 3/4 of the large sliced onion to the pot. Sprinkle with salt to help them soften. Stir frequently on medium-high heat until the edges start turning light brown. Lower the heat to medium-low and stir continuously until the onions are golden brown.

Step 5: Add Powdered Spices

Add a splash of water to stop the onions from browning further. Add 1 tsp turmeric powder and 2 tbsp Kashmiri red chili powder (or regular chili powder). Stir for 2-3 seconds.

Step 6: Add Ginger-Garlic-Tomato Paste

Add the prepared ginger-garlic-tomato paste to the pot. Stir on medium-high heat for 1-2 minutes.

Step 7: Cook Chicken

Add 1.5 kg of washed and thoroughly drained chicken pieces to the pot. Stir the chicken on high heat, ensuring all liquid released from the chicken dries up. This is a very important step for flavor development.

Step 8: Add Remaining Spices and Yogurt

Once the liquid from the chicken has dried up, add approx. 1.5 tsp salt, 2 tsp ground coriander (optional), and 1 tsp garam masala powder. Reduce the heat to low. Add the whisked 1/2 cup (120ml) yogurt, stirring immediately and continuously to prevent it from separating. Continue stirring until bubbles start showing up.

Step 9: Simmer with Potatoes

Increase the heat to medium-low. Add 4 medium peeled and halved potatoes (optional). Stir everything together. Add about 1 cup (240ml) of hot water and 1 tsp sugar (optional). Cover the pot and let it cook on very low heat for 25 minutes, stirring occasionally.

Step 10: Final Touches

After 25 minutes, remove the lid. Using tongs, remove any visible whole spices (bay leaf, cardamoms, cloves) from the curry. Add a pinch of ground mace (optional) and a pinch of ground nutmeg (optional). Stir well. The gravy should be smooth and silky with oil floating on top, indicating a delicious chicken curry.

• Always make your own fresh ginger-garlic-tomato paste for the best flavor.

• Whisk plain unflavored yogurt thoroughly before adding it to the hot pan to prevent curdling.

• Ensure chicken is well-drained after washing to avoid excess liquid in the curry.

• Cook the chicken on high heat until all its natural liquid dries up before adding powdered spices.

• Use spices wisely and not in excess to allow all flavors to shine through without being overpowered.

• Remove whole spices like cardamom, cloves, and bay leaf before serving to avoid an unpleasant eating experience.

• For less heat, omit the green chilies from the ginger-garlic-tomato paste.

• If allergic to dairy, skip the yogurt and add an additional large tomato to the ginger-garlic-tomato paste for similar consistency.

• Potatoes are an optional addition to the curry.

• Sugar is optional but helps balance the flavors of the curry.

• Ground mace and nutmeg are optional additions for a subtle aromatic touch.