Who doesn’t love chicken curry? I say, no one! 😛
If you love Indian cuisine you must try this delicious Chicken curry. It’s simple, easy-to-make, flavorsome and definitely tastes as good as what you would get at an Indian Restaurant. It goes well with Malabar paratha and chapati but, you can also eat with rice. I also recently tried the same recipe but replacing chicken with fish and adding some tamarind juice, and it tasted great.
So, how do we make Chicken Curry?
Here’s how –
5 Chicken drumsticks(leg pieces) 3 Onions - finely chopped 2 Tomatoes - finely chopped 1/2 inch Ginger - finely chopped 1 Green Chilli - finely chopped 3 tablespoons ginger-garlic paste 1/2 teaspoon black pepper seeds 4-5 cloves 3-4 cardomom 1/2 inch cinnamon stick 1/2 teaspoon Jeera seeds 3 teaspoons coriander powder 2.5 teaspoons red chilli powder 1 teaspoon turmeric powder 1 teaspoon cumin powder 2 teaspoons gram flour (Besan) 1 teaspoon garam masala powder 5 tablespoons cooking Oil Butter Coriander/Cilantro - finely chopped Water Salt to taste
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hour Serves: 2
- Wash chicken with cold water.
- Make 2-3 gashes (cuts) on each drumstick for the marinade to enter inside chicken easily.
- Then add chicken in a bowl.
- Further add 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1.5 tsp ginger-garlic paste, 1 tsp salt, and coat the chicken well.
- Keep this marinated chicken in the refrigerator for 30 minutes.
- Heat 5 tbs oil in a cooker on medium flame.
- Once the oil is hot, add cloves, cardamom, cinnamo, Jeera seeds, black pepper and fry for 30 seconds.
- Then add finely chopped onions and fry.
- After 2 minutes sprinkle 1/2 tsp salt on it and mix.
- After a few minutes you will see that the onions are becoming translucent; continue cooking.
- When you see the color of onions turning golden or brown, add 1.5 tsp of ginger-garlic paste and 1/2 tsp turmeric powder.
- Fry this until the raw smell of ginger garlic paste vanishes. Then add 2 tsp of water, fry and cook for 2 minutes.
- Lower the flame, add finely chopped tomatoes and green chilli.
- Cook tomatoes until they become soft and mushy. Add 1 tsp water and mix to form a good gravy.
- Once the gravy is formed, add marinaded chicken into it and mix.
- Cook chicken for 3-4 minutes on a high flame.
- Further add 1.5 tsp red chilli powder, 3 tsp coriander powder, 2 tsp gram flour, 1 tsp cumin powder into the curry (Mix all masala powders and then add), mix and cook on low flame for 30 seconds.
- Pour 1.5 cups of water (250 ml approx), mix well and cook for a minute.
- Cover the lid and pressure cook for 1 whistle.
- Let the cooker depressurize and then open the cooker lid.
- Add in 1 tsp garam masala powder and cook for just a minute on low flame and turn the flame off.
- Add 2-3 tbs butter and give it a good stir.
- Enjoy the chicken curry with Malabar paratha/Chapati/Poori or rice.
- You can tweak the quantity of each ingredient as per your taste and preference.
- To save time, you can chop onion, tomatoes and also start making the curry while the chicken marinates in the refrigerator.
- It’s always good to add all masalas in a small bowl and mix it before adding to the chicken. This ensures even distribution and even cooking of all masala powders.
- Make sure you taste the curry for salt before pressure cooking.
- Chicken curry can be stored in the refrigerator for a day.