Chicken curry

Chicken curry and rice is a perfect combo and anyone who likes chicken curry will understand this :)

In my home, my family loves chicken curry and we like to prepare a fairly good quantity so that we can enjoy it for a long time. Best way is to freeze it. The taste remains the same.

Indian spices have so much flavor and that gives this dish the taste that we all crave for. 

This classic home made chicken curry uses simple ingredients and easy steps so that all can make it.

This recipe has steps, but it is not difficult. Just follow and the result will be a yum chicken curry.

Chicken curry 

                                                                    

Cooking the onions and tomatoes along with Indian spices

                                                                                         

Ingredients to marinate the chicken

2 pounds chicken thigh meat ( you can ask the butcher to cut it into 1 inch pieces)

2 tbsp cup plain yogurt

Salt to taste

2 tsp red chili powder ( I like to use the kashmiri red chili powder)

1 tsp turmeric powder

2 tsp fresh ginger garlic paste or you can use the store bought one too :)

2 green thai chilies (optional)

2 tsp olive oil or vegetable oil

1 tsp garam masala

1 tsp tandoori food color 

2 tsp freshly squeezed lemon juice 

Method:

1. Using a medium size bowl, add all the above ingredients. Mix and cover to keep aside for about 1 hour.

Next, for the curry

Ingredients;

2 medium sized onions chopped into small cubes

2 medium sized tomatoes chopped into small cubes

1 tsp ginger garlic paste 

1 tsp cumin seeds

4 to 5 black peppercorns

1 inch cinnamon stick

2 bay leaves

2 black cardamom 

4 to 5 cloves 

salt to taste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala ( I like Badshah, Everest brands)

2 green chilies chopped finely

1 cup water

Method:

1. Use a heavy bottomed cooking utensil, add oil, add cumin seeds, cinnamon stick, black cardamom, bay leaves, cloves, peppercorns, add in the onions. Saute on medium heat till onions begin to appear light golden in color. Add chopped tomatoes, continue cooking, stirring well.

2. Add in ginger garlic paste, green chilies, salt, red chili powder, turmeric and coriander powder, garam masala. 

3. As the mixture starts to soften and the oil starts to separate, close burner.

4. After some while, take out the black cardamom, cinnamon stick, bay leaves, cloves and keep aside.

5. Using a blender jar, blend the remaining onions and tomatoes mixture, by using 1/4 cup water. The smooth paste is what makes the gravy for the chicken dish.

6. In the same cooking utensil, add 2 tsp oil and saute the marinated chicken, on medium to high heat for about 10 to 15 minutes. As it appears semi cooked, add in the gravy to the chicken. Continue stirring and cooking for next 10 to 12 minutes. Now add in 1 cup water and allow to cook by covering with a lid, for about 20 to 25 minutes or till the chicken appears cooked from inside too.

7. Add a tsp of kasoori methi and check for salt and seasoning.

8. Close burner and serve garnished with freshly chopped coriander leaves and store bough Indian bread or enjoy with basmati rice.