Indian chicken curry recipe

Indian chicken curry recipe

Prep Time 20

Cook Time 40

Additional Time 5

Total Time 1 5

Course Chicken

Cuisine north indian

Keyword authentic indian chicken curry, chicken curry recipe, chicken gravy, dhaba style chicken curry, indian chicken curry recipe, simple chicken curry, special chicken curry

Servings

Calories 1589

Author Koushik

This simple chicken curry recipe is made from onion tomato gravy with some indian spice powder.To cook this tasty indian chicken curry recipe follow below step by step instructions.

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Ingredients

Marinating Ingredients For Chicken Curry

500 gm chicken [bone-in]
1/2 tsp salt [adjust as per need]
1 tsp black pepper powder
2 tsp lemon juice or vinegar
1 tbsp oil

Other Chicken Curry Ingredients

4 to 5 tbsp oil
1 bay leaf or tej patta
2 inch cinnamon or dalchini
4-5 green cardamon or elaichi
4-5 cloves or laungh
1 tbsp cumin seed
3 medium size finely chopped or sliced onions
3 vertically sliced green chilli
1 tbsp ginger-garlic paste or adrak lahsun paste
3 fresh medium size tomato puree
2 tsp red chili powder
1 tsp coriander powder
2 tsp garam masala powder
½ tsp turmeric or haldi powder
2 tsp crushed dry fenugreek leaves or kasuri methi.{optional]
2 tbsp finely chopped coriander leaves or dhania patta
8 to 10 hot water soaked cashew nut .[optional]
2 cup water [adjust as per gravy need]
4 tbsp sweet thick curd or yogurt [optional] .
1 tsp salt [adjust as per need]

Instructions

How to make chicken curry
For making soft and juicy chicken curry as well as reducing the cooking time we first do a simple marination process.
Take a bowl, and add chicken pieces along with salt, black pepper, vinegar or lemon juice, oil. mix them well, and set aside for at least 1 hr for simple marination.
Now, in a blender add de-seeded chopped tomatoes and make a smooth tomato puree for later use.
Next, for preparing chicken curry gravy heat 4 tbsp oil in a kadhai in medium flame.
Then, add bay leaf, cinnamon, cardamom, cloves, and cumin seed and saute in medium flame for up to 45 sec to 1 min.
After that, add chopped onions and cook on medium flame until it turns slightly golden brown.
Additionally, mix sliced green chilli, and ginger-garlic paste and saute in medium flame until the raw smell goes away.
Next, add tomato puree, Kashmiri red chili powder, turmeric powder, and salt and saute in medium flame until the raw smell completely disappears.
Finally, add marinated chicken pieces to this Kadai.
Now, to get spicy chicken curry gravy add a little water and saute all of this mixture for up to 8-10 min on low flame.
Furthermore, add 2 cup water, garam masala powder, Kashmiri red chili powder mix everything then cover and cook chicken gravy on medium to low flame for up to 10 min.
After 10-12 min, when chicken becomes soft and juicy add curd, and cashew paste and stir in low flame for up to 2 min.{optional]
In the end, our authentic Indian chicken curry is ready now garnish with heavy cream and freshly chopped coriander leaves and serves hot with Indian roti, nun, or any type of flavoured rice.

Notes

Chicken curry recipe note

If you don’t want spicy restaurant style chicken curry flavor, avoid using any cashew,cream or yogurt.
If you want to substitute garam masala powder go for popular brand of curry powder but it lacks aroma same as garam masala powder.
if you want the curry to have a thicker gravy, you can reduce the amount of water by half.
If you want to cook chicken curry in pressure cooker pour all chicken gravy in cooker,cover the lid and pressure cook upto 3-4 whistle.
Now turn off the flame and carefully remove the steam before opening the cooker.

Nutrition