Spicy Chicken Curry – Indian Style

Step 1: Heat Oil and Spices

Heat 3 tablespoons of oil and 2 tablespoons of ghee in a pan. Add 5 cloves, 3 cinnamon sticks, 6-8 peppercorns, and 3 cut dry red chilies. Fry for a few seconds until fragrant.

Step 2: Fry Onions

Add 2 large sliced onions (200 gms) to the pan. Fry for 8-10 minutes on medium heat, stirring occasionally, until the onions turn light brown and translucent.

Step 3: Set Aside Onions

Remove half of the fried onions from the pan and set them aside on a plate. These will be added later for texture and flavor.

Step 4: Sear Chicken

Add 500 gms of chicken leg and thigh pieces to the pan with the remaining onions and spices. Fry the chicken for 1 minute on high heat.

Step 5: Flip and Continue Searing

Flip all the chicken pieces to brown the other side. Fry for another 1 minute on high heat until the chicken starts to brown slightly.

Step 6: Add Ginger Garlic Paste

Add 1.5 teaspoons of ginger garlic paste to the pan. Fry for 5-6 minutes on medium heat, stirring to ensure the paste cooks evenly and the chicken is well coated and browned.

Step 7: Add Powdered Spices

Add 1/2 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1 teaspoon of salt (or to taste) to the chicken. Mix well to coat the chicken with the spices.

Step 8: Fry Spices with Chicken

Continue to fry the chicken with the powdered spices for 4-5 minutes on medium heat until the spices are fragrant and well incorporated.

Step 9: Add Water and Cook

Pour in 200 ml of water and give the curry a good mix. Cover the pan with a lid and cook for 10 minutes on low heat, allowing the chicken to tenderize and absorb the flavors.

Step 10: Add Cumin Powder

Remove the lid and add 1/2 teaspoon of cumin powder (jeera). Stir well to combine the cumin powder into the curry.

Step 11: Continue Cooking

Cover the pan again and cook for another 5 minutes on low heat to allow the cumin flavor to meld with the curry.

Step 12: Add Reserved Onions and Simmer

Uncover the pan and add the fried onions that were set aside earlier. Give it a mix and then simmer the curry for 2-3 minutes on low heat until the gravy thickens slightly and the oil separates.

Step 13: Serve

Your spicy chicken curry is ready. Serve hot with rice, naan, or roti.

• Ensure onions are fried until light brown for optimal flavor and sweetness.

• Frying the chicken in stages helps to seal in the juices and develop a rich color.

• Adjust chili powder to your preferred spice level.

• Add diced potatoes along with the chicken for a heartier curry.

• Garnish with fresh coriander leaves for added freshness.

• For a creamier texture, a spoonful of yogurt or coconut milk can be added at the end.