Chicken curry recipe
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What is chicken curry
Chicken curry is a traditional Indian dish where chicken pieces are cooked in a aromatic tomato onion gravy ( Sauce). Varieties of spices are used to flavour it.
My mom always used to make delicious chicken curry at home and we really enjoyed that curry over a plate of plain steam rice. She take a special care while making a chicken curry at home.
Chicken curry and rice is a good healthy option. We get good carbohydrate from the rice and valuable amount of protein from the chicken. Herbs like garlic, ginger and cilantro in chicken curry are also good for health.
She will marinate the chicken pieces with salt , chilli powder and curd or lemon juice. This makes the chicken pieces soft, tender and succulent.
My mom usually made all the ground spices at home . She don't use the store brought masala at all.
I have made a little change to her recipe, she would make green chili paste and used it in the gravy. Green chilli can bring more flavours to a chicken curry and can make a spicy chicken curry.
In place of green chilli, I used red chilli powder (less spicy) in this recipe.
Read how to make chicken curry recipe in cooker Easy chicken curry recipe
Tips to make a best chicken curry recipe
Tips to make a best chicken curry recipe
- Use good quality chicken pieces while making chicken curry. You can use with bone in chicken pieces as it sweeps juices into the curry.
- Use fresh ginger, garlic and cilantro leafs. This herbs enhanced more taste.
- Whole spices like cardamom pod , bay leaf gives it an aromatic flavour.
- Don't use any garam masala if using whole spices. You can use store brought chicken masala instead.
- Cook the chicken curry in slow flame till done. It can release more flavours while cooking in slow flame.
- Marination is important for a good tasty chicken curry . If you have time , marinate the chicken pieces with curd.
Steps to make chicken curry
Marinating
Mux the chicken pieces with salt, half teaspoon red chilli and yogurt for 30 minutes. This will help to absorb the flavours.
Making tomato onion puree
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Heat oil in a pan or kadai over medium heat flame. Add half tablespoon of ginger garlic paste. Saute till the raw smell disappear. Then Add the sliced onion and saute further till translucent. Add half tablespoon paprika (red chilli powder) and saute for 15 seconds.
Then add the sliced tomatoes and fry till they become soft and messy. Switch off the flame and remove the onion tomato mixture and cool down.
When the mixture become cool, grind them into a fine puree or paste adding little water.
Making the gravy
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Heat 2 tablespoon cooking oil in a pan or deep vessel pan and fry the cardamom, cinnamon stick, bay leaf and clove for 30 seconds over medium heat flame.
Add the chopped ginger , garlic and cumin seeds and saute for 1 minute. Then add the chopped onions and saute till light brown.
Now add coriander powder, remaining red chilli powder, tumeric powder and saute for 30 seconds.
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Now add the marinated chicken pieces and half of the Cilantro leafs . Mix well and cook for 2-3 minutes in medium high flame heat.
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When the gravy start to thicken add salt as per taste and cook further till done.
Remove and topped with remaining Cilantro leafs and julienne ginger. Serve hot.
Remove and topped with remaining Cilantro leafs and julienne ginger. Serve hot.
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Creamy chicken curry
You can make this Chicken curry recipe creamy by adding 3 tablespoon heavy or fresh cream just before removing. Pour the cream into the gravy and give a nice mix. Cook for one more minute and then remove. Topped it by some chopped coriander leaves and fresh cream and serve hot with steam basmati rice or roti and naan.
This chicken curry recipe is without coconut. It is north Indian style chicken curry recipe.
If you love the chicken curry recipe then I am sure you would love the recipe of
Chicken curry
Homemade chicken curry is a easy chicken curry recipe where yogurt marinated chicken pieces are simmered in a tomato onion gravy.
Prep time cooking time serving
40 min 20 min 2
Author :- Mobasir hassan
Ingredients
For making gravy
• 1 medium size onion sliced
• 2 big tomato sliced
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1/2 teaspoon red chilli powder
For making the curry
• 250 gm bone in chicken pieces or
chicken breast cubes
• 1 medium size onion finely chopped
• 2 green cardamom ( choti elaichi)
• 1/2 inch cinnamon stick ( dalchini)
• 1 bay leaf ( tez patta)
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon chopped ginger
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon coriander powder(dhaniya)
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder (haldi)
• 2 teaspoon yogurt ( curd)
• 1 clove
• 1/2 cup chopped coriander leafs
• Salt as per taste
• 3 teaspoon cooking oil
How to make the recipe
Preparation
1. Wash and clean the chicken pieces and
marinate with the curd, half teaspoon
red chilli powder and salt for 30
minutes.
Making the gravy
1. Heat one teaspoon oil in a pan and
saute the ginger garlic paste till raw
smell disappear.
2. Add the slice onions and fry till light
brown. Add the half teaspoon red chilli
powder and saute for 10 seconds.
3. Add the slice tomatoes and saute till it
become soft and messy.
4. Switch off the flame and remove. Let
them cool down completely.
5. After that grind them into a fine paste
adding little water and keep to use in
curry.
Making chicken curry
1. Heat 2 teaspoon oil in a pan or kadai
and fry the cardamom, cinnamon, bay
leaf and clove for 10 seconds.
2. Add the chopped ginger garlic and
cumin seeds and fry till light brown.
3. Then add the chopped onions and fry
till translucent.
4. Add the remaining red chilli powder
coriander powder and turmeric powder
and saute for 30 seconds
5. Pour little water and cook the masala
for another 30 seconds.
6. Pour the tomato onion paste, mix and
cook for 2 minutes.
7. Now add the marinated chicken pieces
and half of the coriander leaves into
the gravy and cook for another 2 - 3
minutes.
8. Pour half cup of water into the chicken
gravy and cook in medium flame.
9. Add half teaspoon salt when the gravy
start to thicken and cook till done.
10. Remove the curry into a bowl and
topped with chopped coriander leaves
and Julienne ginger.
Video
Nutritional value
You can try more homemade popular recipes
Ingredients
For making gravy
• 1 medium size onion sliced
• 2 big tomato sliced
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1/2 teaspoon red chilli powder
For making the curry
• 250 gm bone in chicken pieces or
chicken breast cubes
• 1 medium size onion finely chopped
• 2 green cardamom ( choti elaichi)
• 1/2 inch cinnamon stick ( dalchini)
• 1 bay leaf ( tez patta)
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon chopped ginger
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon coriander powder(dhaniya)
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder (haldi)
• 2 teaspoon yogurt ( curd)
• 1 clove
• 1/2 cup chopped coriander leafs
• Salt as per taste
• 3 teaspoon cooking oil
How to make the recipe
Preparation
1. Wash and clean the chicken pieces and
marinate with the curd, half teaspoon
red chilli powder and salt for 30
minutes.
Making the gravy
1. Heat one teaspoon oil in a pan and
saute the ginger garlic paste till raw
smell disappear.
2. Add the slice onions and fry till light
brown. Add the half teaspoon red chilli
powder and saute for 10 seconds.
3. Add the slice tomatoes and saute till it
become soft and messy.
4. Switch off the flame and remove. Let
them cool down completely.
5. After that grind them into a fine paste
adding little water and keep to use in
curry.
Making chicken curry
1. Heat 2 teaspoon oil in a pan or kadai
and fry the cardamom, cinnamon, bay
leaf and clove for 10 seconds.
2. Add the chopped ginger garlic and
cumin seeds and fry till light brown.
3. Then add the chopped onions and fry
till translucent.
4. Add the remaining red chilli powder
coriander powder and turmeric powder
and saute for 30 seconds
5. Pour little water and cook the masala
for another 30 seconds.
6. Pour the tomato onion paste, mix and
cook for 2 minutes.
7. Now add the marinated chicken pieces
and half of the coriander leaves into
the gravy and cook for another 2 - 3
minutes.
8. Pour half cup of water into the chicken
gravy and cook in medium flame.
9. Add half teaspoon salt when the gravy
start to thicken and cook till done.
10. Remove the curry into a bowl and
topped with chopped coriander leaves
and Julienne ginger.
Video
Chicken curry recipe video
Nutritional value
- Calories :- 417 kcal
- Carbohydrate :- 10 g | Fats :- 26 g
- Protein :- 33 g | Sugar :- 3 g
- Iron :- 2.7 mg | Fiber :- 3 g
- Chicken curry is generally served with plain rice. You can served it with steam basmati rice and jeera rice .
- Homemade chicken curry goes well with Indian flat bread also. Serve tandoori naan , roti and paratha with it.
- Homemade chapati and phulka are excellent to enjoy with
- You can escape the marination process for the curry. But I strongly suggest to marinate before cooking it. It really increase and enhance the taste for the recipe. You can avoid to use yoghurt.
- The whole spices add an additional aromatic flavour to the dish . If you don't have the whole spices then use chicken masala powder from the store. It can also improve and enhance the taste.
- With bone chicken pieces makes the chicken curry more taste. You can use boneless pieces also . Boneless chicken breasts and leg pieces work fine .
You can try more homemade popular recipes
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