Chicken curry. Need I say more? 😛
Chicken curry is an extremely popular Indian curry that most Indian non-vegetarians love. In this recipe, the chicken drumsticks are cooked in an onion-tomato-ginger-garlic base with lots of whole spices, powdered spices, and herbs until chicken is tender. Easy-to-make at home, flavorsome, and tasting as good as what you would get at an Indian Restaurant, this chicken curry goes well with chapati, Malabar paratha, poori, dosa, and rice.
This recipe is one of mine and my husband’s favourite. We usually eat this curry with chapatis or store bought malabar paratha and trust me, the combination is divine! So, here’s a detailed recipe for spicy chicken curry. If you tried this, let me know how it turned out in the comments below.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
5 Chicken drumsticks
1.5 tablespoons of ginger garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon salt
For chicken curry:
3 onions, finely chopped
2 tomatoes, finely chopped
1/2 inch ginger, finely chopped
1 green chilli, finely chopped
1.5 tablespoons of ginger-garlic paste
1/2 teaspoon black peppercorns
1/2 inch cinnamon
1/2 teaspoon cumin seeds
3 teaspoons coriander powder
1 1/2 teaspoons red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons gram flour (Besan)
1 teaspoon garam masala powder
5 tablespoons vegetable oil
Coriander/Cilantro, finely chopped
Salt to taste
- Rinse chicken drumsticks (skinless) with cold water.
- Make 2-3 gashes (cuts) on each drumstick and add them into a mixing bowl.
- Then add red chilli powder, turmeric powder, ginger-garlic paste, and salt into the bowl, mix and coat the chicken drumsticks well.
- Marinate the chicken for 30 minutes in refrigerator.
Making chicken curry:
- Heat vegetable oil in a pressure cooker on medium heat.
- Once the oil is hot, add all the whole spices – cloves, cardamom, cinnamon, cumin seeds, black peppercorns and fry them 30 seconds or until they turn aromatic.
- Add finely chopped onions and saute for 2 minutes on medium heat.
- Sprinkle 1/2 tsp salt over it and continue sauteing.
- After a few minutes you will see that the onions are becoming translucent; continue cooking.
- When the onions begin to turn 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 goes away. Then add 2 tsp of water, mix and cook for 2 minutes.
- Simmer and 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.
- Transfer the marinated chicken into the pressure cooker and give it a good mix.
- Cook chicken for 3-4 minutes on a high flame.
- 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 until 1 whistle on medium heat.
- Allow the cooker depressurize and then stir in 1 tsp garam masala powder and cook for just a minute on low flame and turn off.
- Add 2-3 tbs of butter and give it a good mix.
- Enjoy this yummy 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.
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤