The spicy chicken curry is made with chicken, lemon juice, onion, tomato puree and a mélange of spices. This Indian chicken curry recipe is brimming with flavors. not only tasty, It is also healthy and full of protein. Chicken Curry is best served with Roti, Rice and any Pulao varieties.
Ingredients :
- Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
- Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavor
- Lime Juice: Acid helps tenderize the meat
- Mustard Oil: Key to getting that unique flavor. More pungent and add a smokiness
- Whole Spices: Cumin, Cloves, cardamom, cinnamon and bayleaf. Skip if you don’t have but I recommend using them for that burst of flavor
- Ginger & Garlic: Ground with onions. Can be substituted with 1.5 tablespoon store bought or homemade ginger garlic paste
- Onions: Form the main base of the gravy and add flavor, density and thickness
- Green Chilies: Add heat and flavor. Use serrano peppers if you don’t have Indian green chilies available
- Ground Spices: Red Chili Powder, Turmeric Powder, Coriander Powder and garam masala. Homemade garam masala works best and should be added towards the middle or end of the cooking process to retain its aroma and flavor
- Tempering: The tempering uses ghee, ginger and green chilies and adds an additional layer of flavor once the curry is cooked
How to make chicken curry
Check out the simple steps that go into making this beautiful curry
- Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavor from within and the acid helps tenderize the meat
- Grind ginger, garlic, green chilies and onions to a paste with a little water. This becomes the base of the curry
- Pound spices roughly with a mortar pestle to break them down and release their flavor
- Sauté them in hot oil to temper them
- Brown the onion paste in oil that’s tempered with whole spices. This is a slow cooking process where the onion paste is sautéed on a low flame till it changes color and becomes a deep golden brown. You’ll see a thin layer of oil floating on the top and the sides – that’s when you know its cooked through and isn’t raw anymore
- Cook tomatoes and spices for a few minutes till the tomatoes become pulpy soft
- Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces
- Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes
- Temper julienned ginger and slit green chilies in butter and ghee. This adds an extra layer of flavor and gives it a nice hint of ginger
Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavor.