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To make this dish, you will need: - 1 kg chicken, cut into pieces - 2 large onions, finely chopped - 3 tomatoes, pureed - 4 cloves garlic, minced - 1 inch ginger, grated - 2 green chilies, slit - 1 cup plain yogurt - 3 tablespoons vegetable oil or ghee These ingredients form the base of your chicken curry. The chicken provides the main protein. The onions add sweetness, while tomatoes bring acidity. Garlic and ginger add warmth, and green chilies give a kick. Yogurt helps to tenderize the chicken and adds creaminess. For flavor, you will need: - 2 teaspoons cumin seeds - 1 teaspoon mustard seeds - 1 teaspoon turmeric powder - 2 teaspoons coriander powder - 1 teaspoon garam masala - Salt to taste These spices create the famous curry flavor. Cumin and mustard seeds add depth. Turmeric gives a warm color and earthiness. Coriander adds a citrusy note, while garam masala rounds off the flavor with warmth and complexity. Salt enhances all the flavors. To finish your dish, consider: - Fresh coriander leaves for garnish Garnishing with coriander adds a fresh taste and vibrant color. You can also serve it with naan or rice to soak up the sauce. A lime wedge adds brightness, making each bite more exciting. {{ingredient_image_1}} To marinate chicken, start with a bowl. Add 1 kg of chicken pieces. Then, mix in 1 cup of plain yogurt, 1 teaspoon of turmeric powder, and salt to taste. The yogurt adds moisture and flavor. It helps tenderize the chicken too. Mix well and cover the bowl. Let it sit for at least 30 minutes. This step is key for great taste. Heat 3 tablespoons of vegetable oil or ghee in a large pan. Use medium heat for best results. Once hot, add 2 teaspoons of cumin seeds and 1 teaspoon of mustard seeds. Let them sizzle until fragrant. Next, add 2 large onions that you have chopped finely. Stir them often. Cook until they turn golden brown. This should take about 10 minutes. Properly sautéed onions add a rich base to your curry. Once the chicken is added, mix it well with the spice blend. Cover the pot and reduce the heat to low. Let it simmer for about 25-30 minutes. This slow cooking makes the chicken tender. Stir occasionally to avoid sticking. If the curry looks too thick, add a bit of water. The sauce should be thick but pourable. Adjust the seasoning if needed. This final step makes the dish perfect. To get the best flavor in your chicken curry, start with fresh spices. Whole spices are better than ground ones. Toast them lightly in oil to bring out their oils and aromas. Use good quality yogurt for marinating. It gives your chicken a creamy texture. Don't rush the cooking of onions; let them brown deeply. This adds richness to your dish. Always simmer your curry gently; this helps the flavors meld well. One big mistake is skipping the marination. Marinating the chicken makes it tender and flavorful. Another common error is not cooking the onion enough. Undercooked onions taste raw and ruin the dish. Avoid using too much water too soon. This can make your curry watery. Lastly, don’t forget to taste as you cook. Adjusting seasoning at the end can save your dish. To make your curry milder, remove the seeds from green chilies. You can also add more yogurt. It cools down the heat. If you want it spicier, use more green chilies or add red chili powder. Start with a small amount and taste. You can always add more later. For a sweet touch, add a bit of sugar or honey. This can balance the spices nicely. Pro Tips Marination Magic: Allow the chicken to marinate for at least 1 hour for deeper flavor absorption from the spices and yogurt. Layering Flavors: Sauté the onions until they are deeply caramelized; this will enhance the overall depth of flavor in your curry. Adjusting Spice Levels: If you prefer a milder curry, remove the seeds from the green chilies before adding them to the pot. Perfect Consistency: For a thicker gravy, let the curry simmer uncovered for the last 10 minutes of cooking. {{image_2}} You can easily adjust this chicken curry for special diets. For a lighter dish, use skinless chicken. If you want a dairy-free option, replace yogurt with coconut milk. This adds creaminess without dairy. For those avoiding gluten, use gluten-free yogurt. You can also skip the ghee and use a plant-based oil. These small swaps keep the flavors rich while meeting dietary needs. India is vast and diverse. Each region has its style of chicken curry. In Punjab, you'll find a creamy, buttery version called butter chicken. The south favors coconut milk and spices, making it different and flavorful. In Bengal, you might see mustard oil and poppy seeds used. Each style tells a story of its region and culture. Explore these variations to add new flavors to your table. Chicken is great, but you can try other proteins too. Goat meat adds a rich flavor and works well with spices. For a vegetarian option, use chickpeas or paneer. These alternatives soak up spices and keep the dish hearty. Tofu is another good choice for a plant-based meal. Each protein brings its own taste, making this curry versatile and exciting. To store leftover chicken curry, let it cool first. Transfer it to an airtight container. Make sure the lid seals tightly. This helps keep the curry fresh. You can store it in the fridge for up to three days. If you want it to last longer, consider freezing. When reheating chicken curry, use a low heat setting. This allows the flavors to blend back together. Stir it often to prevent sticking. You can add a splash of water if it seems too thick. Heat until it's steaming hot, but don’t boil it. This keeps the chicken tender and juicy. Freezing chicken curry is easy. Portion it into smaller containers. Label each container with the date. This way, you know when to use it. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat it gently, and enjoy your tasty meal! Chicken curry has deep roots in Indian cuisine. It comes from the Mughal era. The Mughals introduced rich spices and cooking styles. Over time, chicken curry evolved into many regional varieties. Each region adds its own twist, using local spices and methods. This dish reflects India's diverse food culture and history. You can find different versions in every part of India. Yes, you can use a slow cooker for this recipe. Start by marinating the chicken as usual. Then, sauté the onions, garlic, and ginger in a pan. After that, transfer everything to the slow cooker. Add the spices and tomatoes, and mix well. Set the slow cooker on low for about 6 hours. This method makes the chicken very tender and flavorful. Chicken curry pairs well with several side dishes. Here are some great options: - Naan bread - Basmati rice - Raita (yogurt sauce) - Pickles - Papadam (crispy lentil wafers) These side dishes enhance the meal and add layers of flavor. Enjoy exploring different combinations! In this article, we explored how to make authentic Indian chicken curry. We examined essential ingredients, proper cooking techniques, and tips to enhance flavor. I shared storage info and answered common questions about this dish. As you prepare your own curry, remember that practice makes perfect. Use the tips provided to avoid mistakes. Enjoy the process and make it your own. Each curry you create can be a new adventure in flavor.

Authentic Indian Chicken Curry

A flavorful and aromatic chicken curry made with a blend of spices and yogurt.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 kg chicken, cut into pieces
  • 2 large onions, finely chopped
  • 3 medium tomatoes, pureed
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 pieces green chilies, slit
  • 1 cup plain yogurt
  • 3 tablespoons vegetable oil or ghee
  • 2 teaspoons cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • to taste salt
  • for garnish fresh coriander leaves

Instructions
 

  • Marinate the Chicken: In a bowl, mix the chicken pieces with yogurt, turmeric powder, and salt. Set aside for at least 30 minutes to marinate.
  • Heat the Oil: In a large pan or pot, heat the vegetable oil or ghee over medium heat. Add cumin and mustard seeds, allowing them to sizzle until fragrant.
  • Sauté Onions: Add the finely chopped onions to the pan and sauté until they turn golden brown. Stir frequently to ensure even cooking.
  • Add Garlic and Ginger: Once the onions are browned, add the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until fragrant.
  • Incorporate Tomatoes: Stir in the tomato puree and cook for about 5-7 minutes, or until the oil begins to separate from the mixture.
  • Spice It Up: Add coriander powder and mix well. Cook for an additional 2 minutes to help the spices bloom.
  • Add Chicken: Introduce the marinated chicken pieces to the pot. Mix thoroughly to coat the chicken in the spice mixture.
  • Simmer: Cover the pot and simmer on low heat for about 25-30 minutes until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
  • Final Touch: Add garam masala and cook for an additional 5 minutes. Adjust salt to taste.
  • Garnish: Remove from heat and garnish with fresh coriander leaves before serving.

Notes

Serve with naan or steamed basmati rice for a complete meal.
Keyword chicken curry, Indian cuisine, spicy