Chicken Curry Recipe
This homestyle chicken curry is rich, aromatic, and made with everyday Indian spices. Tender chicken pieces simmered in a spicy tomato-onion gravy make it a hearty, comforting meal.
Equipment
- Heavy-bottomed pan or kadai
- Blender or mixer
- Knife and chopping board
- Mixing bowl
- Spatula or Wooden Spoon
- Measuring spoons & cups
Ingredients
- 1 kg Chicken skinless, bone-in, curry cut (cut into 1.5 inch pieces)
- 1/2 teaspoon Turmeric Powder
- 1/2 cup Curd/Yogurt
- 3 Onions roughly diced
- 8-10 Garlic Cloves peeled
- 1 inch Ginger
- 4 Tomatoes roughly diced
- 3 tablespoon Oil
- 1 tsp Jeera
- 1 Bay Leaf
- 2 Cardamom Pods
- 2 tablespoon Meat Masala
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Chilli Powder
- 1.5 teaspoon Salt divided
- 1-1.5 cups Water
- 2-3 Green Chillies
- 1/4 cup Coriander finely chopped
Instructions
- Marinate the chicken with curd, turmeric, and salt. Set aside for 20 minutes.
- Blend onions, garlic, ginger, and tomatoes into a smooth paste.
- Heat oil in a pan, add jeera, bay leaf, and cardamom. Sauté the paste till oil separates.
- Add meat masala, coriander powder, chilli powder, and turmeric. Cook the masala well.
- Add marinated chicken and cook for 5–6 minutes on medium heat.
- Pour in water, cover and simmer until chicken is tender (around 20–25 mins).
- Add green chillies and coriander leaves. Simmer for 2 more minutes.
- Serve hot with rice, roti, or naan.
