Recipe for Chicken Curry


  • 800 gms one full chicken, cut to 12 pieces
  • 4 onions, thin sliced
  • 2 green chilies chopped
  • Dry coriander powder
  • 2 tablespoon onion garlic paste
  • 1 tablespoon full fat curd
  • 1 teaspoon turmeric
  • 1 teaspoon hot red chili powder
  • ½ teaspoon degi/kashmiri mirch powder
  • 2-3 tomatoes, cut and pureed to make 1/3rd cup puree
  • 4-5 cashews
  • 4-5 almonds
  • 1and ½ teaspoon cumin seeds
  • 1 teaspoon black pepper corns
  • 1 large bay leaf
  • 4-5 cloves
  • 4 green cardamom
  • Vegetable Oil to cook
  • 1 tablespoon milk, approx
  • 1 tablespoon clarified butter/ghee
  • Fresh chopped coriander to garnish
  • Salt to taste

Cooking Directions

Marinate the chicken in entire curd, turmeric , hot red chili powder, ginger garlic paste and a tablespoon of oil for at least 30 minutes., leave it overnight if you can.''

Make the tomato puree and keep aside.
Dry roast cashew and almond over a frying pan and make into a thick paste with milk.

Dry roast cumin seeds, cardamom, peppercorns, cloves, bay leaves over the same hot pan, grind them into a coarse powder using a mortar and pestle.

In the frying pan add a tablespoon of oil, add a pinch of cumin seeds followed by the chopped green chilies and onion, fry till they are translucent, and then add the deggi mirch powder, dry coriander powder.

Fry for a 2-3 minutes on high flame, strain and blend the mixture into a thick paste.

Cooking chicken:
Heat 3-4 tablespoon oil in a deep skillet (I obviously use my prestige die cast casserole which helps me cut on a tablespoon of oil J), add the marinated chicken, stir well and cover cook for 5 minutes on low flame.

Then remove the cover and fry on high flame for another 5 minutes and add the onion paste followed by salt, about a tablespoon.

Add the tomato puree and fry till the oil is released from the meat.

Once the oil starts oozing and is visible around the corner of the skillet add the dry spice powder and ghee, fry well for 2 minutes

Then add the cashew and almond paste, stir well for another two minutes and add 1 and ½ cup of warm water.

Cover and cook till the chicken is tender and the gravy has reduced to a thick consistency. This should take about 5-7 minutes on medium flame.

Dress up with chopped coriander and serve hot with steamed rice and chapattis.

Chicken Curry Photos

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