A really simple and quick chicken curry which you can whip up in under 30 minutes. This recipe is beginner friendly and only requires basic cooking skills. This chicken curry requires basic ingredients that are pretty much available in every desi household and you will be able to make a flavourful dinner for your family in no time.
With Ramadan just around the corner if you are looking to cook some delicious Iftar for your family but do not want to spend hours in the kitchen then this recipe is perfect for you. Serve this curry with warm rice and your family will love you!
INGREDIENTS YOU WILL NEED:
- 1/3 cup oil
- 1 stick cinnamon, 2 cloves, 2 cardamom, 1 star anise
- 1 tsp cumin seeds
- 1 tsp pepper corns
- 1 bay leaf
- 2 sliced onions
- 1.5 tsp ginger garlic paste
- 2 baby chicken cut into pieces
- 1.5 tsp cumin powder
- 1.5 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp pepper powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp curry powder
- Salt to taste
- 1/4 cup yoghurt
- 3 pureed tomatoes
- 2 tsp tomato paste ( optional)
- Handful of chopped coriander leaves( for garnish)
- 3 green chilies( for garnish)
- Sliced ginger( for garnish)
- Water as needed
COOKING THE ONIONS
Heat up the oil in a large pot and sauté the whole spices 1 stick cinnamon, 2 cloves, 2 cardamom, 1 star anise for a couple of minutes until they turn automatic. Then we introduce thinly sliced onions and cook until they are soft. Once the onions are soft add ginger garlic paste and cook for a couple of more minutes. The fresh ginger garlic paste is a game changer so make sure you do not skip it.
INTRODUCING THE MEAT AND SPICES
The next step is to introduce meat to the pot and cook until the chicken slightly changes its colour. Now it’s time to add all of the above mentioned spices( cumin powder, coriander powder, red chilli powder, pepper powder, garam masala, turmeric powder, curry powder, salt, cumin seeds and pepper corns) and mix it all well. Cook for a couple of more minutes until the spices have roasted and oil separates.
ADDING TOMATO PUREE, TOMATO PASTE AND YOGURT
Once you have done adding meat and spices now it’s time to add tomato puree, tomato paste and yogurt. Mix it well and cook until the oil separates. This is a very important step so make sure you roast well until all the oil separates and you can see the oil on the edges of the pan.
COOKING CHICKEN CURRY BY ADDING WATER
Now we add water to the base, I did add 300 ml of water but I suggest you add water according to your preference. Everyone has their own preference on how they want their curry to look like, some want it thick and some want it runny. So follow your heart but do not make it too runny. Once you have added water, cover the lid and let it cook until the chicken is tender. This takes 15 to 20 minutes. Once the curry has cooked through garnish with some chilies, sliced ginger and chopped coriander. Serve hot with some warm rice and enjoy!
MORE CHICKEN RECIPES :
CHICKEN CURRY
A really simple and quick chicken curry which you can whip up in under 30 minutes. This recipe is beginner friendly and only requires basic cooking skills. This chicken curry requires basic ingredients that are pretty much available in every desi household and you will be able to make a flavourful dinner for your family in no time. With Ramadan just around the corner if you are looking to cook some delicious Iftar for your family but do not want to spend hours in the kitchen then this recipe is perfect for you. Serve this curry with warm rice and your family will love you!
Ingredients
- 1/3 cup oil
- 1 stick cinnamon, 2 cloves, 2 cardamom, 1 star anise
- 1 tsp cumin seeds
- 1 tsp pepper corns
- 1 bay leaf
- 2 sliced onions
- 1.5 tsp ginger garlic paste
- 2 baby chicken cut into pieces
- 1.5 tsp cumin powder
- 1.5 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp pepper powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp curry powder
- Salt to taste
- 1/4 cup yoghurt
- 3 pureed tomatoes
- 2 tsp tomato paste ( optional)
- Handful of chopped coriander leaves( for garnish)
- 3 green chilies( for garnish)
- Sliced ginger( for garnish)
- Water as needed
Instructions
Heat oil in a large pan, add whole spices( cinnamon stick, cardamom, cloves, star anise and bay leaf). Sauté for a couple of minutes.
Add thinly sliced onions and cook until the onions are soft. Add ginger garlic paste and sauté for 1-2 minutes.
Add chicken and cook until the chicken slightly changes its colour. Add all of the spices( coriander powder, cumin powder, turmeric powder, garam masala, red chilli powder, curry powder, pepper powder, salt, cumin seeds and pepper corns). Mix well and roast the spices for a couple of minutes. You should see the oil on the edge of the pan.
Add tomato puree, tomato paste, yogurt and mix well. Cook until the oil separates.
Add water, cover the lid and cook until the chicken is tender. This takes about 15 to 20 minutes.
Garnish with chilies, sliced ginger, chopped coriander and serve hot with some warm rice. Enjoy!
