How To Make Indian Chicken Curry

 

Ingredients:

• 500g chicken (with or without bones, as preferred)
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit (optional, adjust to spice level)
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 3-4 cloves
• 2-3 green cardamoms
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Marinate the Chicken:

   • In a bowl, mix the chicken with a little salt, ½ teaspoon turmeric powder, and ½ teaspoon red chili powder. Set aside for at least 30 minutes.

2. Prepare the Curry Base:

   • Heat oil or ghee in a large pan or kadai.
   • Add cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté until they release their aroma.
   • Add the chopped onions and sauté until they turn golden brown.
   • Add the ginger-garlic paste and green chili, and cook until the raw smell disappears.

3. Cooking the Masala:

   • Add the tomato puree and cook until the oil starts to separate from the masala.
   • Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes.

4. Cook the Chicken:

   • Add the marinated chicken pieces to the masala and cook on medium heat, stirring occasionally, until the chicken is well-coated and starts to brown slightly.
   • Add enough water to reach the desired consistency of the curry (usually about 1 to 1.5 cups). Stir well and cover the pan. Let it cook on low heat for 20-25 minutes or until the chicken is cooked through.

5. Final Touch:

   • Once the chicken is tender and the gravy thickens, sprinkle garam masala and mix.
   • Garnish with fresh coriander leaves.

6. Serve:

   • Serve hot with steamed rice, naan, or roti.

Enjoy your delicious homemade Indian chicken curry!