Simple Chicken Curry – Indian Style

Step 1: Marinate the Chicken

In a large bowl, combine the 750 gm chicken pieces with 1 tsp salt, 200 gms thick curd, 1/2 tsp turmeric powder, 2 tsp chilli powder, 2 tsp coriander powder, and 1/2 tsp cumin powder. Mix everything thoroughly by hand, ensuring the chicken is well coated. Set aside to marinate for 1 hour.

Step 2: Sauté Whole Spices and Onions

Heat 3 tbsp of oil in a pan. Add the whole garam masala (4 cloves, 4 cinnamon sticks, 4 cardamom pods) and sauté for a few seconds until fragrant. Add the 3 medium chopped onions and fry for 10 minutes on medium heat until they turn light brown.

Step 3: Add Ginger Garlic Paste

Once the onions are light brown, add 3 tsp of ginger garlic paste to the pan. Fry for 2 minutes on medium heat, stirring continuously, until the raw smell of ginger garlic disappears.

Step 4: Cook the Marinated Chicken

Add the marinated chicken to the pan. Fry the chicken on medium heat for 10 minutes, stirring occasionally, until the chicken changes color and the marinade starts to thicken.

Step 5: Bhuno the Chicken

Continue to 'bhuno' (fry) the chicken for another 10 minutes, stirring frequently. This process helps the oil to separate from the masala and deepens the flavor and color of the curry. Add 1/2 tsp of garam masala powder and mix well.

Step 6: Simmer the Curry

Pour 1/2 cup of water into the pan and mix well. Cover the pan with a lid and cook for 10 minutes on medium-low heat, allowing the chicken to cook through and absorb the flavors. Uncover and stir before serving. Serve hot with rice or bread.

• Marinating the chicken for at least 1 hour (or overnight) significantly enhances the flavor and tenderness of the meat.

• The 'bhuno' process (frying the chicken until oil separates) is crucial for developing a deep, rich flavor and color in the curry.

• Adjust the amount of chili powder to your preferred spice level.

• Add chopped tomatoes along with the ginger garlic paste for a tangier gravy.

• Include diced potatoes during the cooking process for a heartier curry.

• For a richer flavor, you can add a tablespoon of ghee along with the oil.