Description
This North Indian Chicken Curry is a comforting dish that combines tender chicken with a rich, spiced yogurt sauce. It’s perfect for family dinners or entertaining guests, offering a delightful balance of flavors.
Ingredients
Scale
- For the Marinade:
- 1 kg (2.2 lbs) chicken (bone-in pieces preferred)
- 1 cup plain yogurt (preferably whole milk)
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt (adjust to taste)
- For the Curry:
- 3 tablespoons vegetable oil or ghee
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 2–3 green chilies, slit (adjust according to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust according to taste)
- 1 teaspoon turmeric powder
- 1 cup water (adjust for desired consistency)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, but for best results, refrigerate for 2-4 hours.
- Heat the Oil: In a heavy-bottomed pot or Dutch oven, heat the vegetable oil or ghee over medium heat. Once hot, add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Sauté Onions: Add finely chopped onions to the pot. Sauté for about 8-10 minutes until they turn golden brown, stirring frequently to avoid burning. The onions should be soft and caramelized.
- Add Tomatoes and Chilies: Stir in the pureed tomatoes and slit green chilies. Cook this mixture for about 5-7 minutes, or until the oil starts to separate from the sauce. You’ll know it’s ready when the color deepens and the sauce thickens.
- Incorporate the Chicken: Add the marinated chicken along with all the marinade into the pot. Mix well, ensuring the chicken is coated with the sauce. Cook for about 5 minutes, stirring occasionally.
- Add Spices: Sprinkle in coriander powder, garam masala, red chili powder, and turmeric powder. Stir to combine and cook for another 2 minutes. You should start to smell the spices releasing their aroma.
- Add Water: Pour in 1 cup of water, adjust the amount based on your desired curry consistency. Bring the mixture to a boil.
- Simmer the Curry: Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
- Final Seasoning: Taste the curry and adjust the salt as needed. If you prefer, you can add more chili powder for extra heat.
- Garnish and Serve: Once done, remove from heat and garnish with fresh chopped coriander leaves. Serve hot with naan or rice.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: North Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Don’t rush the marination; letting the chicken marinate for a few hours or overnight allows the flavors to penetrate deeply. Use a heavy-bottomed pot to distribute heat evenly, preventing the spices from burning.