Chicken Curry

Name: Chicken Curry
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg Chicken (Bone-In), Cut into medium pieces; 2 large Onions, Finely sliced; 3 medium Tomatoes, Finely chopped; 120ml Plain Yogurt, Whisked; 2 tbsp Ginger Garlic Paste; 2 Green Chilies, Slit; 3 tbsp Vegetable Oil, Or mustard oil; 300ml Water, About 1 1/4 cups; 1 1/2 tsp Salt, Or to taste; 2 tbsp Cilantro, Fresh, chopped (coriander leaves); 1 Bay Leaf; 1 inch of Cinnamon Stick; 3 Green Cardamom Pods; 4 Cloves; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 1 1/4 tsp Kashmiri Red Chili Powder; 2 tsp Coriander Powder; 1 tsp Garam Masala

This rich, aromatic Chicken Curry combines bone-in chicken simmered in a spiced tomato-yogurt gravy until tender and flavorful. Toasted whole spices and sautéed onions deepen the sauce, while fresh cilantro and green chiles add brightness and a gentle heat. Serve with steamed rice or warm flatbreads for a comforting, satisfying meal.

This rich, aromatic Chicken Curry combines bone-in chicken simmered in a spiced tomato-yogurt gravy until tender and flavorful. To... Show more

Traditional Indian Recipe

Health Grade

S+ · Outstanding

Rating

4.2

Time

1 hr10 min

Price

4,40 €

Calories

731 kcal

healthy

nutritious

meal prep

one pot

Method

Prep the ingredients

Pat the bone-in chicken dry and set it aside. Finely slice the onion, chop the tomato, slit the green chilies, and chop the cilantro.

Marinate the chicken

In a bowl, whisk the plain yogurt until smooth, then mix in the ginger-garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Add the chicken and turn it until every piece is well coated. Cover and let it marinate for 20 minutes.

Bloom the spices

Heat the vegetable oil in a large pan over medium heat. Add the bay leaf, cinnamon stick, green cardamom pods, cloves, and cumin seeds, and let them sizzle until fragrant and the cumin starts to pop, about 30 to 60 seconds.

Cook the masala

Add the onion and cook, stirring often, until it turns deep golden brown, about 8 to 10 minutes. Stir in the tomato and green chilies, and keep cooking until the tomatoes break down and the mixture looks thick, jammy, and glossy, about 6 to 8 minutes.

Simmer the curry

Add the marinated chicken and scrape in any marinade left in the bowl. Stir and cook for about 5 minutes until the outside is no longer pink. Pour in the water, bring the curry to a gentle simmer, cover partly, and cook for 20 minutes. Uncover and simmer for 5 minutes more, until the chicken is tender and the gravy has thickened to your liking.

Finish and serve

Turn off the heat and sprinkle in the garam masala. Taste and adjust the salt if needed, then scatter the chopped cilantro over the top, give the curry one gentle stir, and serve hot.