Chicken Curry Indian Style

Serves 7
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Directions

  1. 1Make a paste with quarter of the onion, ginger, garlic, green chillies and tomato.
  2. 2Make a paste with quarter of the onion, ginger, garlic, green chillies and tomato.
  3. 3Make a paste with quarter of the onion, ginger, garlic, green chillies and tomato.
  4. 4Stir plain unflavored yogurt
  5. 5Stir plain unflavored yogurt
  6. 6Stir plain unflavored yogurt
  7. 7Add mustard oil into the pot on high heat.
  8. 8Add mustard oil into the pot on high heat.
  9. 9Add mustard oil into the pot on high heat.
  10. 10Add bay leaf, cardamoms, cinnamon stick, and cloves.
  11. 11Add bay leaf, cardamoms, cinnamon stick, and cloves.
  12. 12Add bay leaf, cardamoms, cinnamon stick, and cloves.
  13. 13Add the sliced onions, and sprinkle with salt
  14. 14Add the sliced onions, and sprinkle with salt
  15. 15Add the sliced onions, and sprinkle with salt
  16. 16Once onions edges turn brown lower the heat to medium low and stir continuously
  17. 17Once onions edges turn brown lower the heat to medium low and stir continuously
  18. 18Once onions edges turn brown lower the heat to medium low and stir continuously
  19. 19Add turmeric powder and Kashmiri red chilli powder then stir for two to three seconds.
  20. 20Add turmeric powder and Kashmiri red chilli powder then stir for two to three seconds.
  21. 21Add turmeric powder and Kashmiri red chilli powder then stir for two to three seconds.
  22. 22Add ginger garlic tomato paste and stir.
  23. 23Add ginger garlic tomato paste and stir.
  24. 24Add ginger garlic tomato paste and stir.
  25. 25Add chicken and stir on high heat until liquid that comes out from the chicken dries up.
  26. 26Add chicken and stir on high heat until liquid that comes out from the chicken dries up.
  27. 27Add chicken and stir on high heat until liquid that comes out from the chicken dries up.
  28. 28Add salt, ground coriander, garam masala powder, and yogurt.
  29. 29Add salt, ground coriander, garam masala powder, and yogurt.
  30. 30Add salt, ground coriander, garam masala powder, and yogurt.
  31. 31Stir continuously to prevent yogurt from separating, then let simmer on medium low heat.
  32. 32Stir continuously to prevent yogurt from separating, then let simmer on medium low heat.
  33. 33Stir continuously to prevent yogurt from separating, then let simmer on medium low heat.
  34. 34Add potatoes and stir everything together
  35. 35Add potatoes and stir everything together
  36. 36Add potatoes and stir everything together
  37. 37Add cup of hot water
  38. 38Add cup of hot water
  39. 39Add cup of hot water
  40. 40Cover and cook on a very low heat for 25 minutes, stirring occasionally
  41. 41Cover and cook on a very low heat for 25 minutes, stirring occasionally
  42. 42Cover and cook on a very low heat for 25 minutes, stirring occasionally
  43. 43Stir and add ground mace and nutmeg
  44. 44Stir and add ground mace and nutmeg
  45. 45Stir and add ground mace and nutmeg

Ingredients

  • 2.2 lb chicken on bones
  • 2.2 lb chicken on bones
  • 2.2 lb chicken on bones
  • 2 large potatoes
  • 2 large potatoes
  • 2 large potatoes
  • 1 very large onion
  • 1 very large onion
  • 1 very large onion
  • 2 inch length ginger
  • 2 inch length ginger
  • 2 inch length ginger
  • 10 large garlic cloves
  • 10 large garlic cloves
  • 10 large garlic cloves
  • 1 large tomato
  • 1 large tomato
  • 1 large tomato
  • 2 green chillies
  • 2 green chillies
  • 2 green chillies
  • 2 dry bay leaf
  • 2 dry bay leaf
  • 2 dry bay leaf
  • 1 inch length cinnamon stick
  • 1 inch length cinnamon stick
  • 1 inch length cinnamon stick
  • 6 green cardamoms
  • 6 green cardamoms
  • 6 green cardamoms
  • 4 cloves
  • 4 cloves
  • 4 cloves
  • 0.25 cup plain unflavored yogurt
  • 0.25 cup plain unflavored yogurt
  • 0.25 cup plain unflavored yogurt
  • 1 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 2 heaped teaspoons Kashmiri red chilli powder
  • 2 heaped teaspoons Kashmiri red chilli powder
  • 2 heaped teaspoons Kashmiri red chilli powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground coriander
  • 1 tablespoon ground coriander
  • 1 teaspoon garam masala powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon garam masala powder
  • 0.25 teaspoon ground mace
  • 0.25 teaspoon ground mace
  • 0.25 teaspoon ground mace
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground nutmeg
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 cup hot water
  • 1 cup hot water
  • 1 cup hot water
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup oil

Tips

  • Make your own ginger-garlic paste with onion, ginger, garlic, green chillies and tomato for a smooth gravy.
  • Stir yogurt before adding to the pan to avoid curdling.
  • Strain the excess water off the chicken after washing it.
  • Remember that cooking the onions too brown will change the color of the gravy.
Chicken Curry Indian Style | Clip Recipe