Classic Masala Chicken Curry
Serves 6
Directions
- 1Thinly slice the onions.
- 2Heat oil in a pan, add cinnamon stick, cardamom pods, and cumin seeds.
- 3Add onions and sauté on medium-low heat.
- 4Add finely chopped ginger and garlic, cook for a minute.
- 5Add tomato puree and cook.
- 6Add chicken thighs and increase heat to sear slightly.
- 7Add salt, chili powder, turmeric, ground coriander, garam masala, and 200ml of water.
- 8Add an additional 200ml of boiling water.
- 9Cover, reduce heat to low, and cook.
- 10Stir in fenugreek leaves and double cream.
Ingredients
- 3 whole onion
- 1 whole cinnamon stick
- 6-8 whole cardamom pod
- 1 tsp cumin seed
- 4-6 whole garlic clove
- ginger, peeled and finely chopped
- 130 g tomato puree
- 12 whole chicken thigh
- 1 1/4 tsp salt
- 1 1/4 tsp chili powder
- 1 1/4 tsp turmeric
- 2 tbsp ground coriander
- 1 tbsp garam masala
- 400 ml water
- 2 tbsp fenugreek leaves (kasuri methi) (optional)
- 3 tbsp double cream
Equipment
panmeasuring spoonsknife
Tips
- You can use 4-6 medium-size onions instead of 3 large ones.
- If you don't have fenugreek leaves (kasuri methi), you can skip it.
- Serve with naan, lacha paratha, or onion peas pulao.
