Chicken Curry

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 –

Ingredients:

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

Method:

Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour
Serves: 2
Marination:
  1. Wash chicken with cold water.
  2. Make 2-3 gashes (cuts) on each drumstick for the marinade to enter inside chicken easily.
  3. Then add chicken in a bowl.
  4. 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.
  5. Keep this marinated chicken in the refrigerator for 30 minutes.
Marinaded Chicken
Cooking:
  1. Heat 5 tbs oil in a cooker on medium flame.
  2. Once the oil is hot, add cloves, cardamom, cinnamo, Jeera seeds, black pepper and fry for 30 seconds.
  1. Then add finely chopped onions and fry.
  2. After 2 minutes sprinkle 1/2 tsp salt on it and mix.
  3. After a few minutes you will see that the onions are becoming translucent; continue cooking.
  1. 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.
  1. Fry this until the raw smell of ginger garlic paste vanishes. Then add 2 tsp of water, fry and cook for 2 minutes.
  1. Lower the flame, add finely chopped tomatoes and green chilli.
  2. Cook tomatoes until they become soft and mushy. Add 1 tsp water and mix to form a good gravy.
  1. Once the gravy is formed, add marinaded chicken into it and mix.
  2. Cook chicken for 3-4 minutes on a high flame.
  3. 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.
  1. Pour 1.5 cups of water (250 ml approx), mix well and cook for a minute.
  1. Cover the lid and pressure cook for 1 whistle.
  2. Let the cooker depressurize and then open the cooker lid.
  3. Add in 1 tsp garam masala powder and cook for just a minute on low flame and turn the flame off.
  4. Add 2-3 tbs butter and give it a good stir.
  1. Enjoy the chicken curry with Malabar paratha/Chapati/Poori or rice.
Chicken Curry

Notes:

  • 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.