Ingredients:
For the Chicken Curry:
500g chicken (bone-in or boneless, cut into pieces)
2 tablespoons oil (vegetable or mustard oil for an authentic touch)
1 large onion, finely chopped
2 medium tomatoes, pureed
1 tablespoon ginger-garlic paste
1 green chili, slit (optional, for extra heat)
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon salt (or to taste)
1/2 cup yogurt (whisked)
1 cup water (adjust as needed)
Fresh cilantro (coriander leaves), chopped for garnish
Directions:
Heat oil in a pan over medium heat. Once hot, add the chopped onions and sauté until golden brown. This takes about 5-7 minutes.
Add the ginger-garlic paste and green chili. Sauté for another minute until fragrant.
Stir in the pureed tomatoes and cook until the oil separates from the mixture, about 5 minutes. This step enhances the curry’s depth of flavor.
Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2 minutes.
Add the chicken pieces and stir to coat them evenly with the spice mixture. Cook for 5-7 minutes until the chicken starts to brown.
Lower the heat and mix in the whisked yogurt. Stir well to combine, ensuring the yogurt doesn’t curdle. Cook for another 5 minutes.
Pour in water and bring the curry to a simmer. Cover and cook for 15-20 minutes (or until the chicken is fully cooked and tender).
Sprinkle garam masala over the curry, stir well, and let it cook for another 2 minutes.
Garnish with fresh cilantro and serve hot with steamed rice or roti!
Nutritional Information:
Prep Time: 10 mins | Cooking Time: 30 mins | Total Time: 40 mins
Calories per serving: ~300 | Servings: 4
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