Classic Chicken Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6-8 servings
Ingredients
  • Chicken – 1.2 kg, cut into medium sized curry cut
For marinade –
  • Ginger paste – 2 tbsp
  • Garlic paste – 2 tbsp
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Garam masala – 1 tsp
  • Salt – 1 tsp
  • Yogurt – ¼ cup
  • Vegetable/mustard oil – ⅛ cup
For gravy –
  • Vegetable/mustard oil – ⅛ cup
  • Sugar – 1 tsp
  • Green cardamom – 6 to 8
  • Cloves – 6 to 8
  • Cinnamon – 2 inch piece
  • Dry red chili – 2
  • Onion – 6, large
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Tomato – 2, chopped
  • Tomato puree – ¼ cup
  • Turmeric powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Red chili powder – 1tsp
  • Garam masala – 1 tsp
  • Salt to taste
  • Fresh coriander leaves to garnish
Instructions
  1. Wash the drain the chicken pieces. Put them into a large bowl and add all the ingredients listed under marinade – garlic & ginger paste, turmeric powder, red chili powder, garam masala, salt, yogurt and oil. Mix everything well to coat all the chicken pieces thoroughly. Cover with a cling film and chill in the refrigerator for at least 2 hours but preferably overnight.
  2. For making the gravy, puree 2 onions and thinly slice the remaining 4.
  3. Heat oil in a large heavy bottom pan or wok. Add the sugar and let it melt.
  4. Temper the hot oil with green cardamom, cinnamon, cloves and dry red chilies. Sauté them for few seconds until fragrant.
  5. Next add the ginger and garlic paste and fry them on low for few seconds making sure they do not burn.
  6. Now add the sliced onion and sauté them until translucent and soft. This would take about 5 minutes on medium flame.
  7. Now add the onion puree and continue cooking until the onions turn golden brown for about 20 minutes on medium heat.
  8. Then add the chopped tomatoes and stir them in. Cover and let the tomatoes cook on low heat until they break down and become mushy.
  9. Add the tomato puree and cook uncovered for 5 minutes. Now add the powdered spices – turmeric, cumin, coriander and red chili. Add a splash of water to avoid burning of the spices and sauté them well for about 5 minutes on high.
  10. Now it’s time to add the marinated chicken. Add the chicken pieces along with the marinating liquid to the wok. Carefully stir to mix everything well. Saute the chicken on medium high heat for 5 to 10 minutes until the spices adhere to the chicken pieces.
  11. Then cover and cook the chicken on low for about 15 more minutes or until the chicken is almost cooked. The chicken may ooze out a lot of water, so do not add any water at this point; will adjust the gravy in subsequent steps.
  12. When the chicken is three-fourth done, add about a cup of water and season with salt (Do keep in mind that the chicken was already marinated with salt, so season accordingly.)
  13. Bring the gravy to a rolling boil. Then cover and simmer on low for 10 more minutes or until the chicken is completely cooked through.
  14. Then uncover and check the consistency of the gravy. If it seems to be too thick, boil off some excess or if it’s too dry and sticks to the bottom of the pan, add some more water and bring to rolling boil.
  15. Finally sprinkle some garam masala and garnish with freshly chopped coriander leaves and serve hot with roti or rice. Enjoy!
Recipe by Everyday Indian Recipes at http://everydayindianrecipes.flavorquotient.com/classic-chicken-curry/