Indian Chicken Curry Recipe

Indian Chicken Curry Recipe

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This Curry  has the flavours of garam masala with a creamy texture of curd and tomato base gravy.Goes well with Rice,Roti,Paratha,Luchi or Poori.

Preparation Time -  Chicken marination 30 mins minimum other preparation 15 mins
Cooking Time - 50 mins

Ingredients:-

1. Chicken about 600gms
2. For marination 1/4 teaspoon of turmeric powder + 1/4 teaspoon of cayenne or red chilly powder+1/4 teaspoon of paprika or kashmiri chilly powder+1 and half tablespoon of Curd+1tablespoon of mustard oil or vegetable oil+ 1 teaspoon of salt or as per your taste + 1 and half teaspoon of coriander powder + 1and half  teaspoon of ginger garlic paste.
3. Potatoes- 4 small peeled and cut into halves.
4. About 1 cup Onion paste
5. 2 teaspoon garlic paste or crushed garlic.
6. 1 teaspoon of ginger paste or crushed ginger.
7. half of a big Tomato chopped into cubes
8. 2 Indian chillies
9. Few Cherry tomatoes (4-5 cut into half ) or use any other small tomato (optional )
10. Shallots / Chachi piyaz ( few 4-5 cut into half ) (optional )
11. Sliced Onion ( about 1/4th cup )
12. Whole Spices ( 7-8 black peppercorns + 1 bay leaf + 1/2 inch Cinnamon+ 2 - 3 cloves + 2-3 green cardamom )
13. Garam masala ( grind 2 cloves and 2-3 green cardamom and either 1/2 inch cinnamon or 1/8th teaspoon cinnamon powder )
14. 1 teaspoon sugar (optional or use 1/2 teaspoon )I use it to balance the sourness.
15. Salt 1 teaspoon or as per your taste.
16. Water (preferably warm water ) for the curry.
1. 2 - 3  tablespoon mustard oil or vegetable oil (preferably Mustard Oil )

Preparation :-

1. Marinate the Chicken with all the ingredients mentioned under Ingredients in point 2.
2. Chop the Potatoes,Tomatoes,shallots,onion as mentioned above.
3. Crush the ginger garlic as mentioned above.
4. Make the Onion paste.
5. Grind the garam masala ( point 13 of ingredients )

Cooking :-

1. Take an utensil ( I use non -stick ) and add a tablespoon of oil . fry the Onion and then the potato with a pinch( about 1/8th teaspoon ) of turmeric.Keep it aside.
2. Add another tablespoon of oil and add the whole spices mentioned under point 12 of ingredients.
3. Add the crushed Garlic;when it begins to turn brown add the Onion paste. Go on cooking till oil seeps out and then add the crushed Ginger. Fry for a minute and then add the marinated chicken.Mix properly and then cover and cook.Open the lid intermittently add back the water accumulated inside the lid into the chicken and continue cooking.
4. After about 5 min add the potatoes also as it needs to be cooked and cover it.
5. Go on cooking opening the lid and mixing ( this is bhuno or koshano ) this is very imp to properly cook the chicken and potatoes and also the spices.
6. When oil starts seeping out and raw smell is gone add the chopped tomatoes mix and again cover. Uncover intermittently and mix and cook till you see the tomatoes have disappeared into the gravy.
7. Add the Fried Onion and Sugar and mix.
8. When you see the Chicken is also cooked ( you will see no blood oozing out from cut ends ) add the warm water ( Separately in an utensil prepare warm water ) and then add salt and mix.The consistency of the dish will be on the thinner side.The curry will come to a boil quickly and then slowly simmer till the Potatoes and Chicken is completely cooked.
9. When cooked add the shallots and the cherry tomatoes and the green chillies along with the garam masala ; mix everything cover and let stand for 1-2 minute and then switch off.
10. Let the curry stand for 5-10 minutes before serving.I served it with hot steaming Rice.
NOTE

You can increase the amount of cayenne/red chilly powder and paprika/ kashmiri chilly powder depending on your heat tolerance.

Pictures:-