📝 Ingredients:
For the marinade:
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500g (1 lb) chicken (bone-in or boneless, cut into pieces)
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½ cup yogurt (curd)
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1 tsp turmeric powder
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1 tsp red chili powder
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1 tsp ginger-garlic paste
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Salt to taste
For the curry:
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2 tbsp oil or ghee
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2 large onions, finely sliced
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2 medium tomatoes, finely chopped or pureed
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1 tbsp ginger-garlic paste
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1-2 green chilies, slit (optional)
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1 tsp cumin seeds
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1 bay leaf
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2-3 cloves
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2 green cardamoms
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1 small cinnamon stick
Spice powders:
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1 tsp coriander powder
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1 tsp cumin powder
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½ tsp turmeric powder
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1 tsp red chili powder (adjust to taste)
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1 tsp garam masala
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Salt to taste
Optional:
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Fresh cream or coconut milk (for a creamy variation)
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Fresh coriander (cilantro) leaves for garnish
👩🍳 Instructions:
1. Marinate the Chicken:
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In a bowl, mix chicken with yogurt, turmeric, red chili powder, ginger-garlic paste, and salt.
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Cover and let it marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Prepare the Masala Base:
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Heat oil or ghee in a deep pan or kadhai over medium heat.
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Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon stick.
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Sauté for a few seconds until fragrant.
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Add sliced onions and cook until golden brown (takes about 8-10 minutes).
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Add ginger-garlic paste and sauté for another 1-2 minutes.
3. Cook the Tomatoes & Spices:
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Add chopped/pureed tomatoes and green chilies.
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Cook until the tomatoes break down and the oil starts separating.
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Add coriander powder, cumin powder, turmeric, red chili powder, and salt.
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Cook for another 2-3 minutes to blend the spices well.
4. Add Chicken:
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Add the marinated chicken along with the marinade.
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Mix well to coat the chicken with the masala.
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Cook on medium heat until the chicken changes color and is partially cooked (about 5-7 minutes).
5. Simmer the Curry:
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Add 1 to 1.5 cups of water (adjust depending on desired consistency).
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Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until chicken is fully cooked and tender.
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Add garam masala and stir well.
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(Optional: Stir in a splash of cream or coconut milk for extra richness.)
6. Final Touch:
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Garnish with fresh coriander leaves.
🍽️ Serving Suggestions:
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Serve hot with:
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Steamed basmati rice
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Jeera rice (cumin rice)
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Roti, naan, or paratha
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💡 Tips:
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Use bone-in chicken for more flavor.
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Adjust spice levels as per your heat preference.
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You can add boiled potatoes or peas for variation.
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Leftovers taste even better the next day!