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Indian Chicken Curry
Created by: Howcan Team
Ingredients
- 1.5 lbs of chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1/4 cup of vegetable oil
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit lengthwise
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup of chopped cilantro leaves
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté for 1-2 minutes until fragrant.
- Add the finely chopped onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies, and cook for 2-3 minutes.
- Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
- Pour in the tomato puree and mix well. Cook for 5-7 minutes until the oil starts to separate from the mixture.
- Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir to combine and cook for another 5 minutes.
- Pour in 2 cups of water, cover the pan, and let the curry simmer for 15-20 minutes or until the chicken is fully cooked and the sauce has thickened.
- Sprinkle garam masala and chopped cilantro leaves over the curry before serving.
- Serve hot with steamed rice or naan bread.
Indian Chicken Curry is a beloved dish with a rich history dating back to the Mughal era. This flavorful and aromatic dish has evolved over centuries, with each region in India adding its own unique twist. Chefs like Sanjeev Kapoor and Madhur Jaffrey have popularized their versions of this classic dish, while restaurants like Moti Mahal in Delhi and Karavalli in Bangalore are renowned for their authentic preparations. The key to a perfect Indian Chicken Curry lies in the blend of spices, including cumin, coriander, and garam masala, as well as the use of yogurt or coconut milk for a creamy texture. For a unique twist, consider the Bengali-style chicken curry with mustard oil and poppy seeds. Today, the best versions of this dish can be found in local Indian restaurants or homemade with fresh, high-quality ingredients.
60 min
4
380 calories
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