Chicken curry is a classic Indian dish, made with tender chicken pieces simmered in a flavorful gravy of onions, tomatoes, and aromatic spices. Whether served with rice, naan, or roti, this comforting dish is sure to satisfy your taste buds. Here’s an easy step-by-step recipe to make a delicious chicken curry at home.
Ingredients:
- 500g chicken (bone-in or boneless, cut into pieces)
- 2 large onions, finely chopped (pyaaz)
- 2 large tomatoes, pureed (tamatar)
- 2-3 green chilies, slit (hari mirch)
- 1 tablespoon ginger-garlic paste (adrak-lahsun)
- 1/2 cup plain yogurt (curd) (dahi)
- 1 teaspoon cumin seeds (jeera)
- 1 bay leaf (tez patta)
- 1-2 cloves (laung)
- 1-inch cinnamon stick (dalchini)
- 2-3 green cardamom pods (elaichi)
- 1/2 teaspoon turmeric powder (haldi)
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder (dhaniya)
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder (jeera powder)
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons oil or ghee
- Salt, to taste
- Fresh coriander leaves, for garnish
Instructions:
- Marinate the Chicken:
- In a large bowl, add the chicken pieces, yogurt, turmeric powder, and a pinch of salt.
- Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes. For a richer flavor, you can marinate the chicken overnight in the refrigerator.
- Prepare the Base:
- Heat oil or ghee in a large pan or pot over medium heat.
- Add cumin seeds, bay leaf, cloves, cinnamon stick, and cardamom pods. Sauté for a few seconds until the spices become fragrant.
- Add the finely chopped onions and sauté them until they turn golden brown.
- Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
- Cook the Tomatoes:
- Add the tomato puree to the pan and cook for about 5 minutes, until the oil starts to separate from the tomato mixture.
- Stir in coriander powder, red chili powder, cumin powder, and a little salt. Cook for another 2-3 minutes to let the spices blend well.
- Cook the Chicken:
- Add the marinated chicken to the onion-tomato masala and mix well.
- Cook on medium-high heat for about 5-7 minutes, stirring occasionally, until the chicken changes color and is partially cooked.
- Simmer the Curry:
- Add 1-1.5 cups of water, depending on how much gravy you prefer, and bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and let the chicken simmer for 20-25 minutes or until fully cooked and tender.
- Stir occasionally and check the seasoning. Add more salt if needed.
- Finish the Curry:
- Once the chicken is cooked, sprinkle garam masala and kasuri methi over the curry.
- Mix well and let the curry simmer for another 2-3 minutes to allow the flavors to meld.
- Garnish and Serve:
- Garnish the chicken curry with freshly chopped coriander leaves.
- Serve hot with steamed rice, naan, roti, or any bread of your choice.
Tips for Perfect Chicken Curry:
- Marination: Marinating the chicken enhances the flavor and tenderness.
- Spices: Adjust the amount of chili powder to control the spice level according to your taste.
- Cooking Time: Simmering the curry on low heat helps develop deeper flavors.
Presentation Tips:
- Serve the chicken curry in a deep bowl, garnished with fresh coriander leaves for a pop of color.
- Pair with a side of lemon wedges and sliced onions for a traditional touch.
Nutrition Chart for Chicken Curry (per serving)
• Calories —————— 320 kcal
• Total Fat —————— 18 g
• Cholesterol ————— 95 mg
• Sodium ——————– 500 mg
• Total Carbohydrates — 10 g
• Protein ——————— 30 g
• Sugar ———————— 4 g
• Fiber ———————— 2 g
Note: These values are approximate and may vary depending on the ingredients used and serving size.
