North Indian Chicken Curry Recipe

Total Time

1 hr 25 min

Preparation Time

25 min

Cooking Time

1 hr

2110

Ingredients (3 Servings)

  • Ingredient for gravy:
  • 2    Pound chicken thighs
  • 3    Onions
  • 1    Tablespoon  minced garlic
  • 2     Medium ripe tomatoes- pureed 
  • 1     Tablespoon grated ginger
  • 1     Medium green chilli-chopped     
  • 2     Teaspoons coriander powder
  • ½    Teaspoon red chilli powder
  • ½    Teaspoon turmeric powder
  • ½    Teaspoon garam masala or to your taste
  • ¼    Cup of  plain yogurt (optional)
  • 2     Small Bay leaves
  • 3     Tablespoons vegetable oil
  • ¼    Cup of chopped coriander leaves
  • 1     Teaspoon salt or to your taste
  • 2½   Cups of water
  • Ingredient for marinade:
  • ½    Cup plain yogurt (Thick hung yogurt or Greek-style yogurt preferred )
  • 2     Teaspoons minced garlic
  • 1     Teaspoon grated ginger (you could also use ginger garlic paste)
  • ½    Teaspoon salt
  • 1     Teaspoon tandoori chicken masala (optional)
​

Directions

  • Wash the chicken, access fat and skin should be removed out and place it in a bowl.
  • Drains out the water from the chicken bowl, otherwise marinate gets watery.
  • Add yogurt, minced garlic, grated ginger, salt and tandoori powder and mix with the chicken pieces. Keep the covered bowl in the refrigerator to marinate for few hours or as long as you can.
  • Mince the onions and garlic in the blender. Mixture should be coarse
  • Add the oil in a non-stick frying pan or heavy bottom stainless steel pan, add minced onions and garlic and sauté, while periodically stirring.
  •  Evaporate the water in onions by heating them at high heat for 8-10 minutes.
  • Add the tomatoes to the same food chopper or blender and puree
  • Once all the water evaporated from the onions reduce the heat to medium and cook for 8 to 10 minutes or until onions become light brown.
  • Add Coriander powder, Red chili powder, Turmeric powder and mix with fried onions and fry for few seconds
  • Add Tomato puree or tomato sauce and yogurt in the onion masala and mix everything together.
  • With the tomatoes and yogurt onion masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water evaporates quickly and then turn the heat down.
  • Frequently keep stirring the onion masala, once all the water evaporated and you see the oil in the pan that means onion masala is done.
  • Add chicken pieces in the onion masala. With the spatula mix chicken pieces with the onion masala, add bay leaves, salt and 2½ cups of water, mix everything together, cover the  pan and cook on medium heat.
  • Keep turning upside down the chickens so that all the onion masala coats the chicken well. Add more water if needed
  • Cook for 15 to 20  minutes or until chicken become tender add grated  ginger, chopped green chilies, garam masala and mix and cook for 8 to 10 minutes or until you have the desired consistency of gravy. Turn the stove off.
  • When ready to serve transfer the curry in a serving bowl and garnish with chopped coriander leaves. 

Nutrition

Per serves
  • Protein :- 45.1g
  • Fat :- 2.1g
  • Fiber:-2g
  • Sudium:=299mg
  • Carbohydrates:- 31.1g