Recipe of Chicken Curry

Ingredients

For the Curry:

• 500g (1 lb) chicken (bone-in or boneless)

• 2 tbsp oil (substitute: ghee for extra richness)

• 1 large onion, finely chopped

• 2 tomatoes, pureed (substitute: ½ cup canned tomato puree)

• 1 tbsp ginger-garlic paste

• ½ cup yogurt (substitute: coconut milk for a dairy-free option)

• ½ cup water (adjust for desired consistency)

Spices:

• 1 tsp salt (adjust to taste)

• 1 tsp turmeric powder

• 1 tsp red chili powder (adjust to spice preference)

• 1 tsp garam masala

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp black pepper

• 1 bay leaf (optional)

• 1 cinnamon stick (optional, for extra aroma)

For Garnishing:

• Fresh coriander leaves, chopped

• 1 green chili, sliced (optional)

Before We Start

• Use bone-in chicken – Adds more flavor to the curry.

• Marinate for better taste – Marinate chicken in yogurt, salt, and spices for 30 minutes.

• Use fresh ingredients – Fresh onions, tomatoes, and garlic enhance taste.

• Slow cooking = richer flavor – Let the curry simmer for deeper flavors.

Instructions

Fry the Base

Step 1: Take a pan over medium flame, add oil, and heat it.
 Step 2: Add onions and fry until golden brown for 8-10 minutes.
 Step 3: Then add ginger-garlic paste into it and cook for a couple of minutes until you feel the aroma (can say maybe).

Cook the Chicken

Step 4: Add washed chicken pieces into the base pot (we prepared) and fry for 5-7 minutes until it changes its color.
 Step 5: Then add turmeric powder, red chili powder, cumin, and black pepper with a little salt to taste. Stir well.
 Step 6: Now add tomato puree and cook until the oil separates (takes 5-7 minutes).

Simmer the Curry

(This option is also included if you cook your chicken as below—a second method.)
 (If marinated chicken, then no need to go further after the tomato puree process. Just add half a cup of water, garnish, and serve, but if not, you need to follow the steps below.)

Step 4: Take a bowl to marinate. Add yogurt, spices (turmeric powder, chili powder, garam masala, coriander powder, cumin powder, salt to taste), ginger-garlic paste, lemon juice, and oil, and make it a smooth paste.
Step 5: Add the washed dry chicken pieces into it, coat well, cover it, and place in the refrigerator for at least 30 minutes (for best results, 2-4 hours or overnight).
Step 6: In the pot where we prepared the base, place the pieces of marinated chicken and fry for 5-7 minutes until lightly browned.
Step 7: Pour tomato puree and cook until oil separates for 5-7 minutes.
Step 8: Add yogurt (or coconut milk) and mix well.
Step 9: Pour half a cup of water (or according to the consistency you need—thick or normal) and let it simmer on low heat for 15-20 minutes. Stir slowly and check if the chicken is tender.

Final Touch

Step 10: Add garam masala, stir, and garnish with coriander and sliced green chilies.
Have done! Serve hot and smoky!

Serve

A copper handi goes best, but you choose—use brass or a wooden spoon (any of them). Set a small dish for pickles & chutney. Garnish with fresh coriander & lemon wedges along with a mat (dastarkhwan).

What Goes with Chicken Curry

Time to pair it with something good:

• Basmati white rice – means boiled will go best

• Garlic naan or roti

• Papadum – a crispy lentil cracker

• Raita – (yogurt dip, a best best)

• Achar – (again good)

• Dal Tadka

Some Drinks Which May Pair Well

• Lassi

• Masala chai

• Buttermilk

• Coconut water

• Mint lemonade

• Rose sharbat or falooda

Recipes Related to Chicken Curry

How to Make Chicken Curry Sauce?

For chicken curry sauce:

• Onion

• Ginger-garlic paste

• Oil

• Tomatoes

• Curry powder

• Turmeric

• Cumin

• Garam masala

In oil, fry the onion + garlic-ginger paste in the pot. Add tomatoes + curry powder + turmeric + cumin and garam masala. Simmer it until thick. Then for a smooth paste sauce, blend it.

How to Make Chicken Curry in a Slow Cooker?

In a slow cooker, add ingredients: chicken, chopped onion, tomatoes, garlic, ginger, and spices (turmeric powder, red chili powder, cumin, black pepper, salt). Add coconut milk or broth (any) and cook over low for 6-8 hours or high for 3-4 hours.

How to Make Creamy Chicken Curry?

Use coconut milk, heavy cream, or yogurt to make it creamier. Add it when you are at the end of cooking, before 10 minutes from turning off, to avoid curdling lumps.

How to Make Chicken Curry for Roti?

Don’t add much water for a consistency thicker. Add yogurt or ground cashews. Serve with warm roti.

What Are the Good Sides for Chicken Curry?

Rice, naan, roti, salad, pickles, or raita (yogurt sauce).

Conclusion

Take a pot, heat oil over medium flame, add onion, and fry for 8-10 minutes. Then add ginger-garlic paste, stir for 30 seconds, then add washed chicken pieces and cook until color changes for 8-10 minutes.

Add spices—turmeric, red chili powder, cumin powder, coriander, and black pepper. Stir well, add the puree of tomato, and cook for another 5-7 minutes until oil separates. Add yogurt or coconut milk and mix well. Pour half a cup (or the consistency you want) and let it simmer for 15-20 minutes on low heat. Stir slowly and check when the chicken is done.

When time's up, add garam masala and garnish with sliced green chilies!

For More Recipes, Check Out:

• Recipe of Seekh Kebab

• Chicken Manchurian at Home

• Traditional Chicken/Beef Biryani Recipe

• Easy Macaroni Cheese Recipe (Also Baked Version)

• Cook with Ease Currywurst

• Homemade Ceviche

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