Description
A rich and aromatic Indian chicken curry, perfect for family gatherings and special occasions.
Ingredients
Scale
- 500 grams chicken (curry-cut, bone-in)
- 1/4 cup yogurt
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp salt (adjust to taste)
- 2 tsp Kashmiri red chili powder (adjust as per taste)
- 2 tsp oil
- 3 tsp ghee (clarified butter)
- 2 onions, finely chopped (about 1 and 1/4 cup)
- 3 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri red chili powder
- 4 tomatoes, finely chopped (about 2 cups)
- 1 tsp lemon juice
- 1 tsp garam masala powder (or chicken masala powder)
- 1 green chili, slit (optional)
- 1 tsp roasted kasuri methi
- Coriander leaves for garnish
- 1 bay leaf
- 1 dried red chili, deseeded
- 1 tsp cumin
- 1-inch cinnamon stick
- 4 cloves
- 3 green cardamoms, lightly smashed
- 10 black peppercorns
Instructions
- In a bowl, combine chicken with yogurt, ginger-garlic paste, turmeric, salt, and 1 tsp of Kashmiri red chili powder. Allow it to marinate for at least 30 minutes for the best flavor.
- In a deep pan, heat the oil and ghee over medium heat.
- Add the bay leaf, dried red chili, cumin, cinnamon, cloves, green cardamoms, and black peppercorns. Sauté until fragrant.
- Toss in the finely chopped onions and cook until they turn golden brown.
- Add the marinated chicken to the pan and brown the chicken for about 5-7 minutes.
- Mix in the coriander powder, cumin powder, and the remaining Kashmiri red chili powder. Stir well.
- Add the chopped tomatoes and cook until they are soft and the oil starts to separate from the masala.
- Pour in lemon juice, adjust salt, add garam masala, and if desired, throw in the slit green chili and kasuri methi. Cook for an additional 5-10 minutes.
- Top with freshly chopped coriander leaves before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken curry, Indian cuisine, bhuna masala, one-pot recipe, family dinner