Description
This creamy Chicken Curry has rich layers of flavour and makes an easy everyday meal. This Chicken Curry will come together in minutes with no mixer or grinding needed.
Ingredients
- 800 grams of Chicken, drumsticks, and thighs, cleaned
For the Marinade
- 1 tablespoon Kashmiri Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Salt, to taste
- 1½ tablespoons Lemon Juice
For the Curry
- ½ cup Oil
- 4 Green Cardamoms
- 5 Cloves
- 2” Stick Cinnamon
- 2 Bay Leaves
- 2 medium (300 grams) Onions, finely diced
- 2 medium (200 grams) Tomatoes, finely diced
- 1 tablespoon Garlic Paste
- ½ tablespoon Ginger Paste
- 1 Green Chillies, cut fine
- 1½ cups Water
- ½ cup Coconut Milk
- 1 teaspoon sugar
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Salt, to taste
- 2 tablespoons Cilantro/Corainder, finely chopped
Method
- Clean, washed and pat dry the chicken drumsticks and thighs. Sprinkle them with Kashmiri chili powder, turmeric powder, coriander powder, cumin powder, salt to taste and lemon juice. Give them a good mix so that they get well coated with all the spices. Cover and leave them aside to marinade.
- To a heated deep pan add the oil and then toss in the cardamon, cloves, cinnamon, and bay leaves. Sauté them for about 30 seconds, until they start releasing their flavour.
- Now toss in the finely chopped onions and sauté them on medium heat till they turn golden brown. This should take 10-12 minutes.
- Next add the finely diced tomatoes, garlic and ginger paste, and finely chopped green chili. Continue sautéing till the tomatoes turn soft and the ginger and garlic lose their raw flavour.
- Now it’s time to add the marinated chicken. Give it a stir so that it gets well coated with the onions and tomatoes. On medium-high heat sear the chicken pieces till they get a little colour, say for about 10 minutes while turning them constantly.
- Now lower the heat to medium and add the water. Give it a good mix so that the water blends in with the onions to make the curry. Continue cooking the chicken for another 10 minutes while turning the pieces occasionally.
- Add the coconut milk and sugar, and give the chicken curry a mix so that the coconut milk blends in. Cover the pan with a lid and allow the chicken to cook till the internal temperature of the chicken reaches 165F/74C.
- Take the lid off the pot and add garam masala powder. Taste the curry to check if you need to add any more salt.
- Give the chicken curry a mix and cook it for just about another minute or so.
- Take out the bay leaves and cinnamon stick.
- Switch off the heat and garnish with finely chopped cilantro.
- Enjoy on a bed of warm rice, bread of your choice or roti.
