Chicken Curry Recipe

Method13 steps · about 50 min

1. 1

   Step 1: On a medium flame, heat oil (2–3 tbsp) in a deep pan. Add the whole spices - bay leaf (1), cinnamon, cloves (4) & green cardamoms (3).

   Uses 2–3 tbsp oil · 1 bay leaf · 4 whole cloves · 2 inch cinnamon stick · 3 green cardamoms

2. 2

   Step 2: Stir in the chopped onions (1 cup) and chilies. Saute until deep golden in color, for 7 to 8 mins.

   Uses 1 cup onion · 1–2 green chilies · bay/cinnamon/cloves/cardamom heated in batch oil

3. 3

   Step 3: Add ginger garlic paste (1 tbsp) and saute till you get a nice aroma, for about a minute.

   Uses 1 tbsp ginger-garlic paste · onion and optional chili sautéed 7–8 minutes

4. 4

   Step 4: Then add tomatoes (0.5 cup), turmeric (0.25 tsp) and salt (½–¾ tsp). Mix well and cook until the tomatoes turn soft & mushy.

   Uses 0.5 cup tomatoes · ½–¾ tsp salt · 0.25 tsp turmeric · ginger-garlic sautéed about 1 minute

5. 5

   Step 5: Lower the heat and add ONE creamy route: ¼ cup plain yogurt; OR powder 12 cashews and blend with ¼ cup water; OR 1½ tbsp ready cashew butter. Stir in the chili powder, garam masala (1 tsp) and coriander powder (1 tsp). To help prevent yogurt splitting, whisk it with 2 tbsp of the cooked masala before returning that mixture to the low-heat pan.

   Uses ¼ cup yogurt ONLY on yogurt route · 1 tsp Kashmiri chili powder · 1 tsp garam masala · 1 tsp coriander powder · 12 cashews ONLY on cashew-paste route · ¼ cup paste water ONLY on cashew-paste route · 1½ tbsp ready cashew butter ONLY instead of yogurt/paste · tomato softened with turmeric and salt

6. 6

   Step 6: Cook on low heat, until the mixture smells good and aromatic.

   Uses cooked base with chosen creamy route and ground spices

7. 7

   Step 7: Add the chicken (500 g) and part of the listed 2 tbsp coriander or mint, keeping some herbs for garnish. Sauté over medium heat about 3 minutes until the chicken turns pale.

   Uses 500 g chicken · part of the 2 tbsp coriander leaves; reserve some for garnish · mixture cooked on low until aromatic

8. 8

   Step 8: Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.

   Simmer chicken · 4 minUses chicken fried about 3 minutes until pale

9. 9

   Step 9: Heat the listed ½–1 cup gravy water, or light coconut milk instead, in a separate pot. Keep it for the next step.

   Uses ½–1 cup water

10. 10

    Step 10: Add about ½ cup of the heated gravy liquid to the partly cooked chicken, using more from the same heated amount only as needed for a thick gravy.

    Uses chicken cooked 3–4 minutes after sautéing, still needs completion · listed ½–1 cup liquid heated separately, start by adding about ½ cup

11. 11

    Step 11: Cover and cook over medium heat until the chicken is tender and the thickest part away from bone reaches 165°F (74°C). The gravy should be thick; keep cooking if the temperature or tenderness is not yet reached.

    Uses chicken in masala with only enough hot liquid for thick gravy

12. 12

    Step 12: Taste the fully cooked curry and add extra salt only (to taste) if needed. Optionally add the separate extra ½ tsp garam masala for more flavor.

    Uses extra salt only to taste · 0.5 tsp garam masala · chicken cooked through to 165°F and gravy thick

13. 13

    Step 13: Add the reserved coriander or mint garnish from the same 2 tbsp batch amount, cover and turn off the heat. Serve the cooked chicken curry with naan or cooked rice.

    Uses remaining herbs from the same 2 tbsp batch amount · fully cooked curry after optional salt/garam adjustment