Indian Chicken Curry
A spicy, tasty, a quintessential, one-pot Indian chicken curry that consists of bite-size boneless chicken cooked in a perfect mix of onion, tomato, and spices. It can be served on any occasion/meal along with your favorite choice of side like bread/rice/roti's, etc. This beautiful deep red curry is flavored with exotic Indian spices and can be served over a bowl of rice.
Ingredients
- 2 nos Chicken breasts skinless and boneless
- 2 nos Red onions finely chopped, large
- 2 nos Tomato chopped, medium
- or
- Tomato puree ¾ cup
- ½ cup Oil/Butter
- 4 nos Cloves Grambu
- 3 nos Cardamom (small) Elakka
- 2 nos Cardamom (large) Elakka
- 3 tsp Garlic paste
- 3 tsp Ginger paste
- 1 ½ Salt
- 1 tsp Red chilly powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala powder
- 1 tsp Coriander powder
- 1 tsp Kasoori methi freshly ground
- 1 ½ Chicken masala
- ½ tsp Black pepper
Instructions
- Marinate the chicken pieces in lemon juice and herbs for 5 hrs.
- Heat oil in a pan.
- Deep fry the chiken breasts, until almost cooked. Keep them aside.
- Heat up the same oil.
- Add onions and stir fry for 2 mins.
- Add garam masala, chicken powder, chilly powder, salt, coriander powder, turmeric powder and black pepper.
- Cook for about 2 more mins.
- Add tomato puree and cook, stirring continuously.
- When the oil starts to clear, add the chicken pieces and stir fry for 2 mins.
- Add 1 cup of water.
- Cover and allow it to cook for 4 mins..
- Add the ground kasoori methi.
- Cover and cook for another 2 mins.
- :- If you want more gravy, you may add a little more water and let it cook for 2 mins or until boiled.
- :- Serve hot with plain white rice.
Tried this recipe?Let us know how it was!
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