Mom's Home-Style Chicken Curry

Step 1: Temper the Spices

Heat 3-4 tbsp of oil in a large pan over medium heat. Once hot, add 4-5 cloves, 1 black cardamom, 1 cinnamon stick, and 1 tbsp of cumin seeds. Let them sizzle for a few seconds.

Step 2: Sauté the Onions

Add 5 finely chopped medium onions to the pan. Sauté for 8-10 minutes until they soften and become light golden.

Step 3: Add Aromatics

Add 4 finely chopped cloves of garlic and a 1-inch piece of finely chopped ginger. Cook for 2 minutes until the raw aroma disappears.

Step 4: Cook the Tomatoes

Add 4 chopped tomatoes and 1/2 tbsp of salt. Mix well and cook for about 5 minutes, stirring occasionally, until the tomatoes have completely softened and broken down.

Step 5: Add Chicken and Yogurt

Add the 1.5 kg of chicken pieces to the pan, followed by 100g of natural yogurt.

Step 6: Add Powdered Spices

Add the remaining 3/4 tbsp of salt, 1 tbsp turmeric powder, 2 tbsp ground coriander, 1 tbsp chilli powder, and 1 tbsp garam masala. Mix everything thoroughly to ensure the chicken is well-coated with the spices.

Step 7: First Simmer

Pour in 150 ml of water and give it a final mix. Bring the curry to a simmer, then cover the pan, reduce the heat to low, and let it cook for 30 minutes.

Step 8: Add Potatoes

After 30 minutes, add 4 peeled and halved potatoes to the curry. Gently push them down so they are submerged in the gravy.

Step 9: Final Cook

Cover the pan again and continue to cook on low heat for another 20 minutes. The chicken should be tender and the potatoes fully cooked.

Step 10: Garnish and Serve

Turn off the heat. Stir in a generous amount of freshly chopped coriander leaves. Let the curry rest for at least 30 minutes before serving with rice or roti.

• Adding a little salt when cooking the tomatoes helps them to soften and break down more quickly.

• For the best flavor, let the finished curry rest for at least 30 minutes, or even 1-2 hours, before serving.

• Using on-the-bone, skinless chicken yields the most flavorful and tender results for this curry.

• You can use only chicken thighs or drumsticks instead of a whole chicken.

• Add a few slit green chillies along with the tomatoes for extra heat.