Chicken Curry Recipe
A traditional Indian chicken curry, rich with bold spices and aromatic herbs, crafted with simplicity yet yielding a flavorful dish perfect for pairing with rice, roti, or paratha. Suitable even for novice cooks, this version keeps the ingredient list minimal while delivering a warm, spicy experience.
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Ingredients
- 1 teaspoon coriander powder
- 2 to 3 tablespoons oil
- 1 bay leaf or 1 sprig curry leaves
- 1 to 2 green chilies slit (adjust for heat preference)
- ½ cup hot water or light coconut milk
- 1 teaspoon garam masala adjust to taste
- 1 tablespoon ginger garlic paste or ¾ inch ginger and 3 garlic cloves minced
- 2 tablespoons finely chopped coriander or mint leaves
- ½ to ¾ teaspoon salt to taste
- 1 cup finely chopped onions about 3 medium
- 1 teaspoon Kashmiri red chili powder or smoked paprika ½ tsp for less spice
- 2 inch piece cinnamon
- ½ cup pureed or finely chopped tomatoes about 2 medium
- ¼ cup yogurt or 1½ tbsp cashew butter, or 12 cashews blended with ¼ cup water
- 3 green cardamom pods
- 4 whole cloves
- ½ kg 1.1 lbs chicken, preferably bone-in
- ¼ teaspoon turmeric powder
Instructions
- In a deep pan over medium heat, warm the oil and introduce the bay leaf, cinnamon stick, cloves, and cardamoms. Allow the spices to release their aromas.
- Add the chopped onions along with slit green chilies. Sauté the mixture until the onions attain a rich golden hue, typically 7 to 8 minutes.
- Incorporate the ginger garlic paste and continue stirring until the fragrance is pronounced, roughly one minute.
- Stir in the tomatoes along with turmeric and salt. Cook the blend until the tomatoes break down and become mushy.
- Reduce the heat to low. Whisk in the yogurt or cashew paste, followed by the chili powder, garam masala, and coriander powder. Simmer gently until the masala mixture turns aromatic.
- Introduce the chicken pieces along with the finely chopped coriander or mint leaves. Sauté over medium heat until the meat turns pale, around 3 minutes.
- Cover the pan and let the chicken simmer on low heat for 3 to 4 minutes, allowing it to absorb the spice-infused base.
- Separately, bring a cup of water to a simmer. Adding warm water prevents the chicken from becoming tough.
- Gradually pour in about ½ cup of the hot water to achieve a thick gravy. The chicken releases additional moisture as it cooks; adjust water accordingly to maintain the desired consistency.
- Cover again and cook over medium flame until the chicken is thoroughly done and the sauce thickens. Well-cooked chicken will easily detach from the bone.
- Taste and correct seasoning if required. If the flavors seem muted, a touch more garam masala can be added.
- Finish with a garnish of fresh coriander leaves. Cover and remove from heat. Serve hot with butter naan or jeera rice.
Notes
For a smoother texture, the onion-tomato mixture may be blended.
Always use warm liquids to maintain the tenderness of the chicken.
Coconut milk can replace water, but it must be preheated.
Yogurt should be stabilized with a bit of the hot masala before being added to prevent curdling.
Ensure your garam masala is of high quality, especially if store-bought, to avoid overpowering bitterness.
Cream or thick coconut milk can be stirred in at the end for a richer curry.
Always use warm liquids to maintain the tenderness of the chicken.
Coconut milk can replace water, but it must be preheated.
Yogurt should be stabilized with a bit of the hot masala before being added to prevent curdling.
Ensure your garam masala is of high quality, especially if store-bought, to avoid overpowering bitterness.
Cream or thick coconut milk can be stirred in at the end for a richer curry.