Indian Chicken Curry, how to make indian chicken curry
Recipe type: Main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Classic Indian chicken curry easy to make.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 cup Thick Coconut Milk
  • 50 gms Yogurt
  • 2 Onion Puree
  • 3 Green Chilies
  • ½ cup Coriander Leaves
  • 1 inch Ginger
  • 10 to 12 Garlic cloves
  • 10 to 12 Mint Leaves
  • 2 Tomatoes Puree
  • 250 gms Chicken
  • 12 Pepper corn
  • 3 Cinnamon sticks
  • 3 Bay leaves
  • 3 Green Cardamom
  • 1 Mace
  • 6 to 7 Cloves
  • 2 t/s Turmeric Powder
  • 2 tbsp Coriander Seed Powder
  • 1 tbsp Red Chili Powder
  • 2 t/s Cumin Powder
  • 2 t/s Fennel Powder (saunf)
  • 2 tbsp Garam Masala Powder
  • 2 Potatoes
  • 2 tbsp Oil
  • Salt as per taste
  • ½ glass Water or as curry consistency required
How to make the recipe?
  1. Marinate the chicken with 1 tbsp Turmeric, 1 tbsp Coriander seed powder, 1 tbsp Cumin seed powder, 1 tbsp Fennel Powder, 1 tbsp Red Chili Powder and yogurt. Rub all spices into chicken and marinate for 30 mins. You could also marinate overnight.
  2. Grind the onion for onion puree. Keep it aside.
  3. For green paste. Blend coriander leaves, mint leaves, green chilies, chopped garlic and ginger. Grind into a processor until smooth paste. Keep this aside.
  4. Grind the tomatoes to form a smooth paste. Strain if required. Now keep this tomato puree aside.
  5. Take oil in a big wok or vessel. Add oil and keep on low flame. Now saute bayleaves, pepper corn, cinnamon, cloves, mace and green cardamom. Saute for about 2 mins.
  6. Now add onion puree.
  7. Saute until the water of Onion dries out.
  8. Put the green paste and keep stirring for about 2 mins.
  9. Mix rest of spices (turmeric, garam masala, coriander seed powder, fennel powder, cumin powder, red chili powder). Stir all of them well for about a minute.
  10. time to add Tomato puree. Mix all of them well for about 2 mins.
  11. Add thick coconut milk. Let it cook for 2 mins more on medium flame.
  12. Finally add marinated chicken along with chopped potatoes and few coriander leaves. Add salt for seasoning. Add water as per consistency required.
  13. Let this cook for about 15 to 20 mins more Or until Chicken and potatoes are cooked.
  14. Serve chicken curry hot with roti, bread or rice.
Notes
1.Use fresh Chicken.
2.You could also add ginger garlic paste while marinating. But be careful while adding ginger garlic to the green paste.
3.<g class="gr_ gr_233 gr-alert gr_gramm gr_run_anim Punctuation multiReplace" id="233" data-gr-id="233">Also</g> cashew paste or cashews can be added to this curry for richer taste and value to your curry.
Nutrition Information
Serving size: 6 to 7 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/indian-chicken-curry-recipe/