Here’s a quick and authentic Chicken Curry recipe, prepared in the traditional Pakistani and North Indian style. This simple yet flavorful curry comes together in under an hour, with easy-to-follow steps and a perfectly tested result. It’s an uncomplicated dish that’s sure to impress! Serve it with basmati rice, roti, or naan for a complete and satisfying Indian meal.
INGREDIENTS
For the Curry:
- 1/3 cup neutral oil (e.g., grapeseed or avocado)
- 2 small yellow onions (~320-350 g), quartered
- 2 small Roma tomatoes (~200 g), quartered
- 6-8 garlic cloves (~1 tbsp), crushed or finely chopped
- 1-inch piece of ginger (~1 tbsp), crushed or finely chopped
- 2 lbs (907 g) bone-in, skinless chicken (cut into pieces, cleaned, and excess skin removed)
- 2 1/4 tsp kosher salt, divided
- 1-2 small green chili peppers (e.g., Serrano or Thai), stems removed and thinly sliced
Whole Spices:
- 1 tsp whole coriander seeds, roughly crushed
- 1 tsp cumin seeds
- 5-6 whole black peppercorns
- 3-4 whole cloves
Ground Spices:
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp crushed chili flakes (optional)
- 1/2 tsp turmeric powder
- 1/4 tsp ground black pepper
For Garnishing:
- 1/4-1/2 tsp garam masala
- 2-3 tbsp chopped cilantro leaves
INSTRUCTIONS
- Prepare the Onions & Tomatoes: Place the onions in a food processor and pulse to finely chop without blending. In the same processor, add the tomatoes and pulse to create a rough purée.
- Cook the Onions: Heat a heavy-bottomed pan or Dutch oven over medium-high heat. Add the oil and sauté the chopped onions until golden brown (~12-15 minutes). Once the onions are browned, deglaze the pan with 2 tbsp of water.
- Add Garlic & Ginger: Once the water has dried up, add the garlic and ginger. Sauté for about 1 minute until the raw smell disappears, and the onions deepen in color. If needed, deglaze the pan again with 2 tbsp of water.
- Cook the Chicken: Add the chicken and 1/4 tsp salt to the pan, frying until the chicken changes color (about 5 minutes).
- Add Spices: Add the whole spices, ground spices, remaining salt (2 tsp), and green chili peppers. Sauté for 2-3 minutes, deglazing the pan if necessary.
- Cook with Tomatoes: Add the tomato purée and cook for another 2-3 minutes until the oil begins to separate from the curry. Then, add 1 3/4–2 cups of water (adjust according to your preferred curry consistency). Stir and bring the mixture to a gentle boil, then lower the heat and cover.
- Simmer the Curry: Let the curry simmer for 25 minutes, stirring once. The chicken should become tender. Taste and adjust the salt as needed. Uncover the pan and let it simmer for an additional 3-5 minutes until the oil rises to the top.
- Garnish & Serve: Turn off the heat and garnish with garam masala and chopped cilantro. Serve the curry with basmati rice, roti, or naan.
NOTES
- Note 1: You can substitute boneless chicken breast or thighs; refer to the original post for details.
- Note 2: Adjust the water according to your desired curry consistency, considering the moisture released by the chicken and tomatoes.
Nutritional Information (per serving):
- Calories: 384 kcal
- Carbohydrates: 7g
- Protein: 24g
- Fat: 29g
- Saturated Fat: 6g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 17g
- Trans Fat: 1g
- Cholesterol: 78mg
- Sodium: 961mg
- Potassium: 527mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 145 IU
- Vitamin C: 8mg
- Calcium: 47mg
- Iron: 1mg
