Here is the most basic of all Indian recipes to cook a tasty chicken curry that can come out well even in a beginner’s kitchen. The traditional ingredients, especially the whole spices when cooked with the chicken enhance its flavor and the typical onion – tomato gravy offers a finger-licking experience.
How to Make Chicken Curry
- 800 gms Boneless Chicken cut to pieces
- 2 medium sized Onions grated
- 2 cups Freshly made tomato puree
- Salt to taste
- 1 tbsp Oil
- 2 tbsp Fresh Coriander Leaves chopped
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 ½ tsp Garam Masala Powder
- 1 tsp Garlic paste
- 1 tsp Ginger Paste
- 2 tsps Coriander Powder
- 1/2 inch Cinnamon
- 2-3 Green Cardamoms
- 3-4 Cloves
In a non-stick pan, heat the oil. Add the whole spices - cinnamon, cardamom, and cloves. As they fry, they lend their special aroma to the gravy.
Add the grated onion after squeezing out their excess water. This helps in browning them faster. Saute them by stirring continuously until they are nicely browned. If you need more oil, add it at this point. Spend considerable time to make them a nice brown. Now add ginger garlic paste and mix well.
Add turmeric powder, red chilli powder, cumin powder and coriander powder. To avoid these dry powders from burning, you may add a little bit of water. Saute the mixture for a minute.
Now put the pureed tomatoes. The color of the curry will now become a tempting red color. The Kashmiri red chilly powder will give a good bright red color. Add salt now so that the tomatoes cook faster. Let the curry cook well now by stirring intermittently. Once the oil separates, the tomatoes are done.
Add the chicken and mix well. Add a little more salt and some coriander leaves. Don’t add water at this point as the chicken will also leave the water. Wait for the chicken to get cooked. As it cooks, it will leave its own juice and impart a thick feel to the curry.
Add garam masala and mix well. Cook for some time. At this point, If you need, add warm water so that the chicken remains soft. Cover and cook for at least 20 minutes or till the chicken is cooked well. Do not use cold water, as it makes the chicken pieces more rubbery and chewy. Check the consistency of the curry and add more water if needed. Bring it to a boil and put the gas off.
Add fresh coriander leaves for garnishing. Chicken curry is now ready to serve. Serve hot with rotis, parathas or steamed rice.
Pro Tip: If you are using frozen chicken then thaw it properly before use. Best way to thaw is using microwave, however if you don’t have a microwave you can thaw under cold water as well.
Pin this image to your board