Chicken Curry

Chicken Curry

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Chicken Curry
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Chicken Curry

Recipe by whenyourhungryCourse: MainCuisine: IndianDifficulty: Medium
Servings

3

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Indian chicken curry typically starts with roasting whole spices like bay leaves, cinnamon, cardamom, cloves and other spices! Onions are further caramelized with tomatoes, ginger, garlic, green chilli paste and powdered ground spices! You can use either bone-in meat and allow it to slow cook on low heat or pre-saute chicken tenders or add fried potatoes to the gravy mix. Either coconut milk or heavy cream or cashew paste is added towards the end as the gravy simmers for a creamier consistency

Go check out https://whenyourhungry.com/naan-indian-flatbread/ for an easy Naan recipe

Ingredients

  • To marinate the chicken

  • ½ kg chicken drumsticks (Score the drumsticks)

  • ½ cup yogurt 

  • 1 tbsp ginger garlic green chilli paste

  • 1 tbsp lime juice

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp red chilli powder

  • 1 tsp turmeric powder

  • 2 tbsp water

  • Gravy Base

  • 1 tbsp oil/ ghee

  • 1-2 bay leaves

  • 3-5 cloves

  • 3-5 cardamoms

  • 1 cinnamon stick

  • 3-4 onions,sliced

  • 2 green chilli

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 3 tomatoes, pureed

  • 1 tsp garam masala

  • 1 tsp coriander powder

  • 1 cup fresh cream

  • 1 tsp dried cilantro leaves

Directions

  • Firstly marinate the chicken drumsticks for about an hour or overnight in yogurt, ginger garlic chilli paste, lime juice, salt, pepper, red chilli powder and turmeric powder
  • Mix the marinade well into the chicken drumsticks
  • In a pressure cooker or slow cooker, add the chicken drumsticks along with the marinated masala with 2 tbsp water and cook for about 5 whistles or slow cook until the meat is tender
  • For the gravy:
  • Heat oil in a deep pan, add the dry spices like the bay leaves, cloves, cardamoms and cinnamon sticks. After that fry them for around about a minute till you get the spice aroma
  • Then add the sliced onions and green chilli
  • Add some salt at this stage, for the onions to start caramelizing. Saute the onions until golden brown (Would take around 10-15 minutes)
  • Add the ginger paste, garlic paste, pureed tomatoes, garam masala, coriander powder and mix well until well combined! If you add diced tomatoes ensure they are nice and mushy at this stage
  • Cook this gravy base for about 10 minutes
  • Add the well cooked chicken drumsticks along with the chicken juices
  • Simmer and cook for about 10 minutes
  • Add the fresh cream, dried/fresh cilantro leaves, mix well and let this simmer on medium heat for about 5 minutes
  • Serve this chicken gravy hot with fresh flatbread/ naan or plain rice

PRO TIP

  • Alternatively use chicken tenders instead of chicken drumstick and instead of slow cooking the tenders you can saute them about 5 minutes on high heat on a griddle pan/grill 
  • The gravy mix is universal, and you can add potatoes, tofu, homemade meatballs. They all go well with this creamy curry