Ingredients:
For the Curry
500g chicken (bone-in or boneless, as preferred)
2 medium onions (finely chopped)
2 medium tomatoes (pureed or finely chopped)
2 tbsp ginger-garlic paste
2-3 green chilies (slit)
1 cup yogurt (curd)
½ cup fresh coriander leaves (chopped)
½ cup fresh mint leaves (optional)
3 tbsp cooking oil or ghee
Spices
1 tsp turmeric powder
1 tbsp red chili powder (adjust to taste)
1½ tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves)
1 bay leaf
2-3 cloves
2-3 cardamom pods
1 small stick cinnamon
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Instructions:
Step 1: Prepare the Chicken
1. Clean and wash the chicken thoroughly.
2. Marinate it with yogurt, turmeric, and a pinch of salt. Set aside for 30 minutes.
Step 2: Cook the Base
1. Heat oil or ghee in a heavy-bottomed pot.
2. Add bay leaf, cloves, cardamom, and cinnamon; let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and cook until the raw aroma disappears.
Step 3: Add Tomatoes and Spices
1. Add the tomato puree and cook until the oil separates.
2. Mix in red chili powder, coriander powder, and cumin powder. Cook for 1-2 minutes.
Step 4: Cook the Chicken
1. Add the marinated chicken to the pot and cook on medium heat for 10-12 minutes, stirring occasionally.
2. Add 1-2 cups of water, depending on the desired consistency. Cover and simmer until the chicken is tender.
Step 5: Final Touches
1. Sprinkle garam masala, kasuri methi, and slit green chilies. Cook for another 2-3 minutes.
2. Garnish with fresh coriander and mint leaves.
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Step 6: Serve
Serve your delicious Chicken Curry hot with steamed rice, jeera rice, naan, or puris.
Enjoy every bite!
