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chicken curry recipe

Chicken Curry Recipe

A rustic Indian chicken curry cooked in flavourful Indian spices.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 2 tbsp mustard oil/ ghee You can use any cooking oil, but mustard oil or ghee really enhances the flavour of this dish
  • 1 kgs With bone, skinless chicken cleaned and cut
  • 4-5 medium sized Onions chopped
  • 10-12 cloves garlic Roughly chopped
  • 1 inch ginger slice (optional) chopped fine
  • 3-4 green chillies thinly slices
  • 1 medium sized tomato Roughly chopped
  • 1 tsp degi mirch powder
  • 2 tbsp chicken masala powder
  • salt to taste
  • 1 tsp red chilli powder you can adjust the qty to suit your taste
  • 1 tsp haldi powder (turmeric powder)
  • 1 tsp dried fenugreek leaves/Kasuri methi crushed
  • 2 cups water or less depending on what consistency of gravy you want
  • few sprigs coriander For garnishing

Instructions
 

  • Make puree of roughly chopped tomato and garlic cloves, and keep aside. This will be used later in the recipe.
  • In a pan / Kadai heat oil. If you are using mustard oil ,heat it till it reaches the smoking point.If using ghee or any other cooking oil heat it as you would regularly do.
  • Add chopped onions, and saute them nicely till they are light brown. 
  • If using ginger, add it at this point and sauté till the raw ginger aroma goes away.
  • Add degi mirch powder , mix it well with the onions and ginger.
  • Add chicken pieces and mix onions and chicken well.
  • Add salt, red chilli powder and turmeric powder.
  • Cook for 8-10 min till the chicken turns white and is partially cooked.
  • Now add the tomato and garlic puree.Mix it well.
  • Add Chicken masala powder.Add water. Cover it and let it simmer for 10 min.
  • Once chicken is cooked and you have the desired consistency for the gravy, add the crushed dried fenugreek leaves and mix them well.
  • Garnish it will coriander and slit chillies.Serve hot with Roti's or paranthas.