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5 from 2 votes

Chicken Curry

Course Curry
Cuisine Indian
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 4
Author Rafeeda

Ingredients

  • For marination:
  • 900 gm chicken skinned and cut into medium pieces
  • 3 tbsp yogurt
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1/2 tsp cumin powder
  • 2 tbsp tomato paste
  • 1 tsp ginger garlic paste
  • Salt to taste
  • For curry:
  • 3 tbsp oil separated
  • 1 large onion minced
  • 1 tbsp ginger garlic paste
  • 1 sprig curry leaves
  • 3 green chillies slit
  • 1 tsp cumin powder
  • 1/2 tsp cardamom powder
  • 1 tsp garam masala powder
  • 1 cup water
  • 1 chicken stock cube optional
  • Salt and pepper to taste
  • Coriander for garnish

Instructions

  • Marinate the chicken peices with the ingredients under "for marination" for 3 hours or preferably overnight.
  • Heat 1 tbsp oil, saute the onion till wilted.
  • Add the ginger garlic paste and cook till the raw smell is gone.
  • Take out and allow to cool. Grind into a paste.
  • In the same saucepan, heat another tbsp of oil and fry the chicken till both sides are browned. Not necessary that the chicken needs to be fully cooked. Reserve the fried chicken into a bowl.
  • Add the remaining oil into the saucepan. Add in the onion paste, curry leaves, green chillies, the powders and the reserve marinade.
  • Cook till oil starts floating on top. Now add in the water along with the stock cube (if using) and allow to boil.
  • Add in the chicken and cook on low flame with closed lid till the chicken is completely cooked. Adjust the seasoning.
  • Serve warm garnished with coriander leaves with rotis or rice.