Name: New Delhi Chicken Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2-3 medium, diced Red onions; 2-3 medium, diced Plum tomatoes; 2 lbs, cut into pieces Bone-in chicken thighs; 2 tsp Ground turmeric; 1/4 cup Mustard oil; 1-2 Cinnamon stick; 1-2 Bay leaf; 2-3 Black cardamom pods; 3-4 Green cardamom pods; 1 tsp Black peppercorns; 1 tsp Whole cloves; to taste Kosher salt; 2-3 tbsp Ginger and garlic paste; 1-2 tbsp Ground coriander; 1-2 tbsp Red chile powder (Kashmiri); 1-2 tbsp Tomato paste; 1/2 cup Dahi / Indian yogurt; 1/2 - 1 cup Water; 1 tbsp Kasoori methi / Dried fenugreek leaves; 1-2 tsp Garam masala; 1/4 cup, chopped Fresh cilantro; as needed Roti; sliced, as needed Raw red onions; as needed Green Thai chiles

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Onions and Tomatoes
the red onions and plum tomatoes. Set aside in separate bowls.
Marinate Chicken
Cut the bone-in chicken thighs into smaller pieces. Add ground turmeric to the chicken and mix thoroughly with your hands until all pieces are coated. Set aside.
Sear Chicken
Heat mustard oil in a pot over medium-high heat until it starts to smoke slightly. Carefully add the turmeric-coated chicken pieces to the hot oil. the chicken on one side until it gets a little color, then flip and the other side. Remove the chicken from the pot and set aside on a wire rack. Ensure no small pieces of chicken are left in the pot to prevent burning.
Temper Whole Spices
To the same oil in the pot, add the whole spices: cinnamon stick, bay leaf, black cardamom pods, green cardamom pods, black peppercorns, and whole cloves. for a couple of minutes until fragrant, imparting their aroma and flavor into the oil.
Sauté Onions
Add the red onions to the pot and a pinch of kosher salt. Cook, stirring occasionally, until the onions become translucent and start to brown, about . The salt will help draw out moisture from the onions.
Add Ginger-Garlic Paste
Once the onions are translucent and slightly browned, add the ginger and garlic paste. Stir well and cook for until the raw smell of ginger and garlic disappears and it becomes fragrant.
Add Ground Spices and Tomatoes
Add ground coriander and red chili powder (Kashmiri) to the pot. Stir and for about . Then, add the tomato paste and plum tomatoes. Stir everything together. Add a touch of water to the pan if it's too hot, then continue to cook until the oil starts to separate from the mixture, indicating the tomatoes are cooked down.
Incorporate Yogurt
the heat to low. Add the Dahi (Indian yogurt) to the pot and stir continuously until fully incorporated and smooth. The yogurt adds a silky texture and a nice tart flavor to the curry. Increase heat back to medium-low.
Simmer Chicken
Return the chicken pieces to the pot. Add 1/2 to 1 cup of water, ensuring the chicken is partially submerged in the gravy. Cover the pot with a lid and let the chicken for about , or until cooked through and tender.
Finish with Aromatics
After , remove the lid. Crush the Kasoori methi (dried fenugreek leaves) between your palms and add it to the curry. Sprinkle in the garam masala. Stir well to combine. Finally, stir in the fresh chopped cilantro.
Serve
Ladle the New Delhi Chicken Curry into a serving bowl. Serve hot with warm roti, sliced raw red onions, and green Thai chiles on the side. Enjoy by tearing off pieces of roti and using them to scoop up the chicken and gravy.

Before You Cook

Helpful details before you start

Spice LevelFiery

Mustard · Black pepper · Ginger · Chili powder · Garam masala · Bird's eye chili

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 6 swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

Ingredient Substitutions

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

AllergensThis recipe contains dairy.

dairy

Helpful Tips

Small details that can improve the final result.

Ingredient noteMost Mustard Oils Are Not Fda
Approved as edible in the US due to high erucic acid content. Yandilla is an FDA-approved brand. Alternatively, use neutral oil.
Cooking tipEnsure the Pot Is Not
Ensure the pot is not too hot when adding yogurt to prevent it from breaking.
Flavour tipThe Garam Masala Spice Blend
The Garam Masala spice blend can vary from house to house, allowing for personal customization.

New Delhi Chicken Curry

60 mins

Indian · North Indian

20 min

40 min

4 People

~600 kcal

Main Ingredients

For Serving

Prepare Onions and Tomatoes

Marinate Chicken

Sear Chicken

Temper Whole Spices

Sauté Onions

Add Ginger-Garlic Paste

Add Ground Spices and Tomatoes

Incorporate Yogurt

Simmer Chicken

Finish with Aromatics

Serve

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