Indian Chicken Curry


chicken curry

Indian Chicken Curry
Recipe Type: Side Dish
Cuisine: Indian
Author: Rajitha Muddasani
Serves: 5
  • 1 kg Chicken boneless or with bones
  • 1 big chopped Onion
  • 2 tbsp of Ginger Garlic Paste
  • 2tbsp of Red chilli powder
  • 1tsp Coriander powder
  • 1/2 tsp of Garam masala
  • 1tsp Turmeric powder
  • 1/4 cup Dry or Fresh grated Coconut
  • Juice of 1 lime
  • 1tbsp Poppy Seeds
  • 50ml Oil
  • Salt to taste
  • 1 inch Cinnamon Stick
  • 4 Cardamoms
  • 2 Cloves
  • 1 bunch freshly chopped Coriander leaves
  • 1/2 bunch Fresh Mint leaves
  • 1/2 bunch Fresh Fenugreek/Methi leaves
  • 1 Cup Water
  1. Mix Chicken, Ginger Garlic paste(1tbsp), Red chilli powder, Coriander powder, Garam masala, turmeric powder, Salt, Lime Juice and marinate for an hour in deep freezer.
  2. For Gravy: Grind Onions, grated coconut, poppy seeds and ginger garlic paste(1tbsp) to a fine paste and keep aside.
  3. Heat oil in a pan. Add Cardamom, cloves, Cinnamon, and fry for a minute.
  4. Add the above grinded paste and fry in low flame till it turns golden color.
  5. Add Coriander leaves, Mint Leaves and Fenugreek/Methi leaves. Fry for 2minutes.
  6. Now add the marinated chicken and fry 10 minutes in high flame stirring in between.
  7. Add 1 cup of water and allow it boil for 30 to 40minutes in low flame. You can add more water if you want to have more gravy. That’s your choice.
  8. Cook until the gravy thickens and Chicken is tender.
  9. Garnish it with coriander leaves and serve hot with rice.

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