A hearty, delicious Chicken Curry made with basic Indian spices is an all-time favourite in our family. This recipe is easy, can be cooked in a jiffy, and requires very minimal preparations. This Indian Chicken Curry tastes great with any type of Indian bread or serve it with steamed rice for a blissful eating experience.
Indian Chicken Curry
A hearty, delicious Chicken Curry made with basic Indian spices is an all-time favourite in our family. This recipe is easy, can be cooked in a jiffy, and requires very minimal preparations.
Ingredients
- 500g- Chicken (medium-sized pieces, with bone)
- 3 medium-sized- Potato
- 2 medium-sized- Onion (finely chopped)
- ¼ cup- Tomato puree
- ½ tsp- Turmeric powder
- 1 tsp- Kashmiri Mirch Powder
- 1 tbsp- Cumin powder
- ½ tsp- Coriander powder
- 2- Bay leaf
- 1- Whole dry red chili (halved)
- ½ tsp- Black peppercorns (roughly crushed)
- Salt to taste
- 4-5 tbsp- Mustard oil
- 3-4- Green chillies (slitted)
- ¼ tsp- Garam masala powder
- 2 tbsp- Chopped coriander leaves
For marination
- ½ cup- Yogurt (whisked)
- 1 tsp- Ginger paste
- 1 tsp- Garlic paste
Instructions
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Marinate the freshly washed chicken pieces with yogurt, ginger paste, garlic paste. Keep aside for 1 hour.
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Wash and peel the potatoes, cut horizontally into halves, keep aside.
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Heat oil in a deep frying pan/kadai. Fry the potatoes, let them turn golden brown, remove and keep aside.
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In the remaining oil temper with dry red chili, crushed black peppercorn, and bay leaves. Add the chopped onions and sauté them until the onions turn light brown in colour.
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Next to add the tomato puree, turmeric powder, cumin powder, coriander powder, green chillies, and kashmiri mirch powder. Mix and sauté for 1 minute over medium heat.
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Add the marinated chicken along with the potatoes. Mix well, cover and cook for 15-20 minutes, stir in between.
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Add 1 cup of hot water and salt, mix well. Cover and cook over medium heat until the chicken is thoroughly cooked. Stir in between to prevent from burning or sticking to the bottom of the pan.
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Add garam masala powder and chopped coriander leaves. Mix well, remove from the heat.
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Serve hot with steamed rice, roti or paratha.
Recipe Notes
- Adjust the amount of water according to your preference for a thicker or thinner curry.
I have just recently started following your blog and Instagram feed and must say I am already a fan. I love your recipes and am in complete awe of the photos.
Hi Sreetama, Thanks a lot for your kind words! 🙂