Ultimate Indian Chicken Curry
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Looking for an authentic and rustic Indian Chicken Curry that is loved across all borders? This is it! The Ultimate Indian Chicken Curry goes well with all rice dishes and flatbreads.
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♦Prep time:20min ♦Cook time:15min ♦Serves 4
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Chicken, cleaned, skinned - cut into small to medium pieces ( with bone) | One (1-1/4 kg) | |
| Salt | 1 ½ tsp (or to taste) | |
| Turmeric powder | ½ tsp | |
| Onions, sliced thinly | 4 medium-sized Onions | |
| Garlic, chopped finely | 3 Tbsp | |
| Ginger, chopped finely | 2 Tbsp | |
| Green Chillies | 3 small-hot (or 1 large-mild, sliced into rings) | |
| Coriander powder | 1 ½ - 2 Tbsp | |
| Mild Red Chilli powder/ Paprika | 1 ½ Tbsp | |
| Garam Masala (get my recipe for Garam Masala/see notes: it really makes this dish awesome) | 1 Tbsp | |
| Freshly cracked Black pepper | ¼ tsp | |
| Tomatoes, chopped | 2 large | |
| Green cardamom - crushed to expose the seeds (Make sure they smell fresh and good) | 4 | |
| Fresh Coriander leaves, chopped | 2 handfuls | |
| Potatoes, cut into large pieces- Optional | 1-2 | |
| Sunflower/Vegetable Oil (do no use too much oil for this curry) | 2 Tbsp ( or as little as possible) |
A pressure cooker is traditionally used for this recipe. You may also cook in a regular heavy-based pot with a lid.
Method
- Cut the cleaned, skinned, and rinsed chicken into (small to medium)-sized pieces. Rinse well and drain.
- Marinate the drained chicken with about 1 tsp salt and turmeric powder(1/2tsp). Set aside, while you chop up the remaining ingredients.
- Heat the oil(2Tbsp) in the pressure cooker.
- Before the oil gets too hot, add the garlic(3Tbsp) and stir.
- A few seconds later, before the garlic changes color, add the ginger (2Tbsp)and stir as well.
- Once aromatic, add the sliced onions(4Nos) and saute well, till the onions are softened.
- Add the green chilli(to taste), followed by the marinated chicken.
- Cook on HIGH heat, tossing the chicken well in the sauteed ingredients. Allow the chicken to fry a bit, and turn white all over ( no longer pink). Allow any excess moisture (water) to run dry as well.
- Next: Add spices; Coriander powder(1½ – 2Tbsp), Chili powder(1 ½Tbsp), Garam masala(1Tbsp), Cracked black pepper(1/4tsp) and toss again to coat the chicken thoroughly and also cook the spices.
- Once the oil separates, add the tomatoes(2Nos). Toss and add Green cardamom(4Nos).
- Allow to cook down for a while.
- Add the Coriander leaves(2handfuls), reserving some for the garnish, Fold in.
- Now add some more salt to taste ( about ½ tsp more should do).
- Add potato pieces now, if using. Toss into the masala.
- Do not add water, the chicken will release its own juices.
- Close the cooker. Apply the pressure regulator (weight) and cook on medium-high till you hear the first whistle.
- Reduce the heat to low and cook for the remaining 2 steam whistles. (3 whistles total).
- Turn off heat and allow it to cool by itself, slowly.
- Open the cooker, if there is too much liquid, continue to simmer till the gravy thickens slightly.
- (This may vary according to moisture content) – if the gravy is already thickened, add some more coriander leaves as garnish.
- Enjoy this delicious curry with rice, roti, paratha, naan, etc.
Ultimate Indian Chicken Curry
Notes:
- You can make different variations of this curry by using different varieties of Garam Masala. However, I recommend my Garam Masala Recipe for a very tasty curry. I also make it with MDH Garam Masala.
- Make sure if you are using potatoes to select those with low sugar content or it could result in a sweetened curry. Russet potatoes work well.
Key Ingredients: Chicken, Onion, Tomato, Garlic, Ginger, Spices, Oil, Salt, Coriander leaves, Potato(optional).
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