The chicken curry recipe has been very popular across the globe and today we are going to see the authentic how to make curry chicken recipe. I wouldn’t say you should serve every day at your dinner table because the history has witnessed that curry recipe has been cooked once in a while for Mughal emperor.
When the Mughal come to India they have brought their tasty and delicious recipes like korma, curry, kebab and many more. The curry
Learning how to make curry chicken recipe is pretty easy but you need to ensure you have all the spices before you move into your kitchen.
However, if you go to supermarket or an Indian store you could collect all the spices because it is easy to buy from these places.
How to make curry chicken recipe
- Course Dinner, Main Course
- Cuisine Asian, Indian
- Keyword how to make curry chicken recipe
If you want to make chicken recipe once in a while that is incredible at taste then you should learn how to make curry chicken recipe today. Perfectly marinated chicken pieces of your choice then cooked to make a delightful sauce and finally tempered in clarified butter with the fried ginger and green chillies give a memorable taste.
For making marinade
- 1 kilogram or 2 1/4 lbs of chicken
- 2 tablespoons of ginger garlic paste
- Juice of 1 lemon
- Salt to taste
For making curry
- 4 medium sized chopped onions
- 10 cloves of garlic
- 1 1/2 inches of ginger
- 4 green chillies slit
- 1 tablespoon of cumin seeds
- 2 bay leaves
- 1 inch pieces of cinnamon
- 5 green cardamoms
- 10 cloves of black pepper
- 4 medium sized chopped tomatoes
- 1 teaspoon of turmeric powder
- 1 tablespoon of red chilli powder
- 1 teaspoon of garam masala or allspice powder
- 1 tablespoon of coriander powder
- 1 tablespoon of Kashmiri red chilli or paprika powder
- 1 tablespoon of clarified butter
- 2 green chillies slit
- 1/2 inch fried ginger
- Coriander leaves to garnish
Wash the chicken pieces in running water then wash it using kitchen towel so no moisture remains on the meat. Shift the chicken pieces to a large bowl and rub each piece evenly using ginger garlic paste.
Sprinkle lemon juice and salt over the chicken pieces and mix it well. Now cover the bowl and set it aside to marinate for the next 45 minutes or for better result marinate it overnight in a refrigerator.
Use a food processor or a blender to make a fine paste of chopped onion, ginger, and garlic then shift this to a bowl and set it aside.
Take a large saucepan or a pressure cooker and add oil and heat on high flame. When the oil turns very hot add the cumin seeds, bay leaves, cinnamon, green cardamoms, black pepper, and cloves. Stir fry the spices for the next 20 to 30 seconds or until you can smell a great fragrance.
Now, turn the flame to medium hot and add green chilies and onion paste. Mix everything well then fry the mixture until it turns golden brown in color. Stir occasionally.
When the mixture turns golden brown in color add the tomatoes, turmeric powder, red chili powder, 1 tablespoon of Kashmiri red chilli or paprika powder, coriander powder, and salt. Cook it until the tomatoes become tender and soft and mix well with other ingredients.
Add the chicken pieces along with the garam masala or allspice powder with 1/2 cup of water or as per you require consistency of gravy.
If you are cooking the chicken curry in a pressure cooker, cook it for 3 to 4 whistle and wait until the lid open itself.
If you are cooking in a saucepan then cover and cook on medium flame for the next 25 to 30 minutes. If you find the gravy is watery then cook it for another 5 to 10 minutes. Garnish the chicken curry with finely chopped coriander leaves.
Take a small pan and heat clarified butter on medium flame. Wait until it melts completely then add the green chilies with fried ginger and let it fry nicely then directly shift this to saucepan.
Our chicken curry is ready to serve now. You can serve it with your favorite bread or rice.
You can use any type of chicken pieces that you like, boneless, skinless with bone or whatever that you prefer to eat.
It is very important to pass through the marination process that increases the flavor. You can also add a few spices while marinating like red chili, roasted cumin powder, etc,
While making curry you can add 1 to 2 teaspoon of lemon juice to bring the curry to the tangy flavor.
We didn’t use yogurt but if you want you can add this after adding the tomatoes and make sure you have turned the flame to low and simmer until the yogurt dissolves completely to the mixture.
The chicken curry uses a lot of spices so you should try out this dish occasionally or either when you want to surprise your family for a different taste. Chicken curry has been liked by everyone because of the splendid taste it has.
There are a lot of variations can be done using the different spices and other ingredients like yogurt, clarified butter and many more.
It is a good idea to cook the chicken curry in a large saucepan but if you don’t have enough time you can cook in a pressure cooker to save time. You can also use all the spices to make
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