Chicken curry is very famous and a really good recipes for non-veg lovers. It’s pretty easy to make and tastes really delicious. The gravy is incredibly flavourful, and the dish will taste like something that you would get at a good Indian restaurant. Here I am using the whole leg piece, but you can also use the medium size chicken pieces with bone.
Level:Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 2 Chicken leg piece (or 1/2 kg medium size pieces)
- 2-3 medium size onion chopped (slices)
- 2 medium size tomato chopped
- 4-5 green chilly (slits)
- Coriander leaves- fistful (finely chopped)
- 1 teaspoon grated ginger (or paste)
- 1 teaspoon grated garlic (or paste)
- 1 teaspoon garam masala (or chicken curry masala)
- 3/4 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilly powder
- 1/4 teaspoon sugar (optional)
- 1/2 teaspoon cumin seed (Jeera)
- 1 Bay leaf
- 2-3 cloves
- 2-3 whole black pepper
- 1 star anise (chakr phool)
- 3-4 teaspoon mustard oil
- 1 cup water
- Salt as per taste
How to make Chicken Curry:
Step1: Wash chicken piece throughly and drain off the water and put it in a bowl. Using knife make 4-5 slits all around on the chicken. For marination add 1/2 teaspoon turmeric powder and 1/2 teaspoon salt, coat it well. Keep it aside for 10-15 minutes. In the meanwhile we will prepare gravy.
Step2: Turn on flame and heat a pan. Add 3-4 teaspoon oil and let it heat, now add cumin seed, saute it for 20 seconds then add, bay leaf, star anise, black pepper, cloves. Now add chopped onion, ginger and garlic. Mix everything well and cook till the onions are golden brown in colour.
Step3: Once onions are cooked well add green chilly, turmeric powder, red chilly powder, garam (or chicken) masala and salt as per taste.
We have to saute this paste for around 5-7 minutes on low-medium flame till the oil is separated from the paste. Keep stirring in between to avoid sticking it to base of the pan.The more you will saute it, it will taste that good.
Step4: Now add chopped tomatoes and saute it for another 7-8 minutes on low-medium flame by keeping it covered. After 7-8 minutes paste will be sauteed well.
Step5: Now its time to add marinated chicken to this paste. Drain water which squeezed out from the chicken. Mix it well with the masala and saute it for 5-6 minutes on medium flame. Cover it with lid and Keep stirring it in between.
Step6: Add 1/2 to 1 cup of water depending upon the thickness of the gravy you like and let it cook for around 7-8 minutes or till the gravy becomes thick.(Do not add too much water otherwise curry will become runny). Sometimes chicken lets out lot of moisture. Cover and cook on a medium flame till it is cooked soft. Check salt and chilly, adjust as per you taste.turn off the flame.
Chicken curry is ready. Garnish it with fresh coriander leaves. Serve it hot/warm with naan, roti, kulcha, Jeera rice or pulav.