Description
Super easy chicken curry – with simple pantry ingredients but tastes like hours have been put into it. Ready in under an hour and soooo good!
Please enable JavaScript in your browser to complete this form.
Ingredients
1kgChicken, skinless, bone-in, curry cut (cut into 1.5 inch pieces)
1/2teaspoonTurmeric Powder
1/2cupCurd/Yogurt
3Onions, roughly diced
8-10Garlic Cloves, peeled
1inchGinger
4Tomatoes, roughly diced
3tablespoonOil
1tspJeera
1Bay Leaf
2Cardamom Pods
2tablespoonMeat Masala
1tablespoonCoriander Powder
1/2teaspoonTurmeric Powder
2teaspoonKashmiri Chilli Powder
2 1/4teaspoonSalt, divided
1-1.5cupsWater
2-3Green Chillies
1/4cupCoriander, finely chopped
Instructions
Marinate chicken in curd, turmeric and 3/4 teaspoon salt while you get everything ready – about 15-20 minutes is enough
- Grind together onions, ginger and garlic to a rough puree and set aside. Grind tomatoes also to a rough puree and set aside
- In a kadhai or deep bottom pan, heat oil and add jeera, bayleaf and cardamom.
- Once the jeers starts spluttering, add the onion paste and cook for about 12 minutes stirring every few minutes to ensure the paste doesn’t stick to the bottom and burn. The onion paste should become a light brown in colour
Add tomato puree, meat masala, coriander powder and chilli powder and the remaining 1 1/2 teaspoon salt and mix. Cook this for 3-4 minutes till you can see a little oil separating on the sides and top.
- Add chicken and dry roast it in the masala for a minute or two
- Add water and mix well. Bring to a boil and then lower the flame and cook this covered for 30-35 minutes till the chicken is tender. Add green chillies around the halfway mark. Cover and cook.
- Add lots of chopped coriander – this adds a lot of flavour. Curry is ready!
