How To Cook Indian Style Chicken Curry - Chicken Curry Recipe For Beginners

Ingredients

• 1000 g chicken on bones — Preferably use chicken on bones for better flavor.
• 2 large potatoes — Quartered or halved, not boiled.
• 1 very large onion — Or 2 medium onions, quartered for paste.
• 2 inch ginger
• 10 large garlic cloves
• 1 large tomato
• 2 large green chillies — Optional.
• 2 large dry bay leaves
• 1 inch cinnamon stick
• 6 to 7 pieces green cardamoms
• 4 to 5 pieces cloves
• 60 ml plain unflavored yogurt — About 1/4 cup.
• 1 teaspoon turmeric powder
• 2 heaped teaspoons Kashmiri red chilli powder — Adjust according to heat tolerance.
• 1 tablespoon ground coriander — Optional.
• 1 teaspoon garam masala powder
• ¼ teaspoon ground mace — Optional.
• ¼ teaspoon ground nutmeg — Optional.
• 2 teaspoons salt — Add less to start with.
• 1 teaspoon sugar — Optional.
• 240 ml hot water — 1 cup, can go up to 1.5 cups for more gravy.
• 60 ml oil — About 1/4 cup.

Steps

1. 1

   Make a ginger-garlic paste by blending a quarter of the onion, ginger, garlic, two green chilies, and a large tomato until smooth.

   ▶ 0:30
2. 2

   Take plain unflavored yogurt out of the refrigerator and stir it thoroughly to prevent curdling when added to the hot pan.

   ▶ 1:05
3. 3

   Heat oil in a pot on high heat, then reduce to low and add whole spices: bay leaf, green cardamoms, cinnamon stick, and cloves.

   ▶ 1:36
4. 4

   Add sliced onions and a sprinkle of salt to help them soften. Stir frequently on medium-high heat until edges turn brown, then lower heat to medium-low.

   ▶ 2:10
5. 5

   Add a splash of water to prevent onions from browning too much, then add turmeric powder and Kashmiri red chili powder. Stir for 2-3 seconds.

   ▶ 2:47
6. 6

   Add the ginger-garlic-tomato paste and stir on medium-high heat for 1-2 minutes before adding the chicken.

   ▶ 3:14
7. 7

   Ensure chicken is drained of excess water before adding it to the pan. Stir on high heat until liquid from the chicken dries up.

   ▶ 3:21
8. 8

   Once liquid is mostly gone, add salt, ground coriander, and garam masala powder, then stir in the yogurt while keeping the heat low.

   ▶ 3:28
9. 9

   Stir continuously after adding yogurt to prevent separation, then increase heat to medium-low and stir frequently.

   ▶ 4:00
10. 10

    Cook until oil floats on the surface, indicating the curry is well-cooked.

    ▶ 4:07
11. 11

    Add quartered potatoes (optional) and about 1 cup of hot water, ensuring the consistency is thick, not soupy.

    ▶ 4:15
12. 12

    Optionally add sugar to balance flavors, cover, and let cook on low heat for 25 minutes, stirring occasionally.

    ▶ 4:23
13. 13

    After 25 minutes, remove whole spices that float to the top, then optionally add a pinch of ground mace and nutmeg before serving.

    ▶ 4:34