Kitchenpostcards
  • Home
  • About Us
  • Contact Us
  • Newsletter
  • Podcast
  • Youtube
40 minute meals, Chicken, Dinner, lunch  /  March 12, 2018

The only Chicken curry recipe you will ever need!

by Sakshi Kapoor

Cooking non vegetarian food was something I learnt pretty much on my own by trying out recipes from cooking shows, from my cousin and sometimes from my grandfather. Vegetarian food, on the other hand was being cooked at home all the time and I would learn recipes and intricacies by watching my mother or grandparents cook them over the years.

So with non-vegetarian cooking, there was a learning curve. And like I’ve mentioned before, my sister is somewhat of an expert at Chicken and Mutton recipes in our family and is therefore my go-to person for any gyaan!

But the problem so far had been that I would never follow her recipes to the T. The result was always unsatisfactory. Simple things like cooking a chicken perfectly was something that I would still struggle with! Until, I started following her recipes more seriously.

For best results, follow the recipe!

This North Indian Chicken curry is one such example of how a simple recipe if followed correctly can turn out to be an amazing dish. She has shared this recipe with me before but I probably never did what was asked of me: simplicity!

I would be too enamoured by things like marinating the chicken, using unnecessary ingredients.

I am thankful that she is always super patient with me and shares her amazing recipes with me, even on video calls! We have literally spent hours just watching each other cook and talking about food on these calls! ❤️

This, in my opinion, is that one Chicken Curry recipe that everyone who cooks Indian food should know! It’s simple and is great for every occasion; for a weeknight dinner to a dinner party menu essential, it shines everywhere!

Here’s her recipe for North Indian Chicken Curry.

Ingredients

  • 1 full chicken
  • 1/2 kg onions
  • tomatoes, 2
  • 2 inch piece of ginger
  • big cloves of garlic, 2
  • green chillies, 2
  • 3 cloves
  • 1 teaspoon cumin seeds
  • 1 small stick of cinnamon
  • 2 pods cardamom
  • 1 teaspoon whole black pepper
  • 3 tablespoon oil
  • salt to taste
  • 2 teaspoon red chilli powder
  • 3 teaspoons coriander powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon kasoori methi (dried and crushed fenugreek leaves)
  • 1/2 cup coriander leaves chopped
  • 1 teaspoon Chicken Masala
  • 1 tablespoon Ghee (clarified butter)
Onions tomatoes curry ingredients

Method

Gather all the ingredients. Wash and pat dry the chicken pieces. If you are using chicken breast or any other big pieces, cut into inch cubes.

Roughly chop the ginger, garlic and green chilli. Cut the onions and tomatoes into one eight pieces. You need be precise here as once we cook all these we will process them into a sauce.

Pour oil in big wok or pressure cooker on medium high heat. Once hot, put the cloves, cumin seeds, cardamom pods and cinnamon in and wait for the whole spices to bloom. This should take 30 seconds if the oil is hot. Transfer the chopped ginger, garlic, chilli and onions next. Stir and coat all these in oil and cook till the onions start browning.

sautéing onions

Add the chopped tomatoes next followed by red chilli powder, salt, turmeric, coriander powder and garam masala.

Onion tomato chicken curry

Mix all the ingredients and cook till the tomatoes break down to a mush. Once they are cooked they will start leaving some oil on the sides. Take this off heat and wait for it to cook down.

Once cool, transfer to a blender. You can also use a hand blender, just be careful to blend it in a deep pot to prevent spilling. Blend the cooked onion tomato mix to a smooth paste. You may need to add a few tablespoons of water to work it into a paste.

Chicken curry paste

Place a pressure cooker on medium high heat and pour some oil in it. Once hot, add kasoori methi and cook it for 15-20 seconds. Add the chicken pieces next and stir. Cook for 5 minutes to cook the chicken till it starts turning white. Now add the blended sauce. Stir it in and add a teaspoon of chicken masala and a generous ladle of ghee.

  • Simple Chicken curry recipe
    Add blended paste to the chicken
  • Chicken Curry
    Add chicken masala

Next, mix it in and cook for another 5 minutes. Shut the pressure cooker with the lid and pressure cook for 3 whistles.

Open the cooker carefully when the pressure releases. Sprinkle chopped coriander leaves.

Serve this delicious Chicken Curry with steamed rice, roti or naan!

Onion tomato based basic chicken curry
Homemade Chicken Curry
Simple Chicken Curry
2019-05-12 10:20:19
Serves 4
A simple north Indian chicken curry with a onion tomato base. Goes great with steamed rice, naan, rotis or paranthas!
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 full chicken
  2. 1/2 kg onions
  3. 2 tomatoes
  4. 2 inch piece of ginger
  5. 2 big cloves of garlic
  6. 2 green chilli
  7. 3 cloves
  8. 1 teaspoon cumin seeds
  9. 1 small stick of cinnamon
  10. 2 pods cardamom
  11. 1 teaspoon whole black pepper
  12. 3 tablespoon oil
  13. salt to taste
  14. 2 teaspoon red chilli powder
  15. 3 teaspoons coriander powder
  16. 1 teaspoon garam masala powder
  17. 1/2 teaspoon turmeric
  18. 1 teaspoon kasoori methi (dried and crushed fenugreek leaves)
  19. 1/2 cup coriander leaves chopped
  20. 1 teaspoon Chicken Masala
  21. 1 tablespoon Ghee (clarified butter)
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Gather all the ingredients. Wash and pat dry the chicken pieces. If you are using chicken breast or any other big pieces, cut into inch cubes.
  2. Roughly chop the ginger, garlic and green chilli. Cut the onions and tomatoes into one eight pieces. You need be precise here as once we cook all these we will process them into a sauce.
  3. Pour oil in big wok or pressure cooker on medium high heat. Once hot, put the cloves, cumin seeds, cardamom pods and cinnamon in and wait for the whole spices to bloom. This should take 30 seconds if the oil is hot. Transfer the chopped ginger, garlic, chilli and onions next. Stir and coat all these in oil and cook till the onions start browning.
  4. Add the chopped tomatoes next followed by red chilli powder, salt, turmeric, coriander powder and garam masala.
  5. Mix all the ingredients and cook till the tomatoes break down to a mush. Once they are cooked they will start leaving some oil on the sides. Take this off heat and wait for it to cook down.
  6. Once cool, transfer to a blender. You can also use a hand blender, just be careful to blend it in a deep pot to prevent spilling. Blend the cooked onion tomato mix to a smooth paste. You may need to add a few tablespoons of water to work it into a paste.
  7. Place a pressure cooker on medium high heat and pour some oil in it. Once hot, add kasoori methi and cook it for 15-20 seconds. Add the chicken pieces next and stir. Cook for 5 minutes to cook the chicken till it starts turning white. Once that happens, add the blended sauce. Stir it in and add a teaspoon of chicken masala and a generous ladle of ghee.
  8. Mix it in and cook for another 5 minutes. Shut the pressure cooker with the lid and pressure cook for 3 whistles.
  9. Once the pressure releases, open the cooker carefully. Sprinkle chopped coriander leaves.
  10. Serve this delicious Chicken Curry with steamed rice, roti or naan!
Print
By Sakshi Kapoor
Kitchenpostcards https://www.kitchenpostcards.com/

Like this:

Like Loading...

Related

Tags

  • Basic Curry
  • Butter Chicken
  • Chicken Curry
  • Chicken Tikka Masala
  • curry
  • dinner
  • Easy recipe
  • healthy
  • Indian curry
  • Indian food
  • masala
  • meal
  • Murg
  • recipe
  • Simple Curry
  • Spicy Chicken

Post navigation

The Prettiest Hummus ~ Beetroot Hummus
Sweet Potato Chaat & the secrets of Chaat masala!

11 comments

  • chef mimi
    March 16, 2018

    Gah! That looks so good! Although I only have fenugreek seeds, and I doubt I can find leaves… Although I believe you, I love going through my Indian cookbooks, all representing different regions, and creating very different curries. Maybe I have too much fun with all of the spices. I doubt I can have just one recipe, but I can’t wait to make this one in any case!

    Loading...
    Reply
  • Sakshi Kapoor
    March 16, 2018

    You should have fun with recipes, make them your own! At the risk of sounding a little too far fetched, you could plant fenugreek seeds. They make the loveliest of micro-greens. 🙃
    But nevertheless, you could make the curry without the leaves.
    When I say that it’s the only curry you’ll ever need, I mean it for cooks that are just starting out and want something basic but yum! Hope you enjoy it! ❤️
    P.s. I’ve put up a recipe for Chaat masala finally.

    Loading...
    Reply
  • rameshmenon
    March 17, 2018

    Wow! Sounds and reads well. Must try it one of these days.

    Loading...
    Reply
  • Tangy Chicken Potato Roast | Kitchenpostcards
    March 17, 2018

    […] some boneless chicken breasts sitting out, defrosting and I had no recipe. Bored of cooking it in a curry or making it in a dry Indian style I decided to tweak my marinade and put the chicken with some […]

    Loading...
    Reply
  • Gosht Do Piaza Laal Mirch | Kitchenpostcards
    March 18, 2018

    […] The ONLY Chicken Curry Recipe You WILL EVER NEED! […]

    Loading...
    Reply
  • A Quick Tomato Rice Lunch/Dinner | Kitchenpostcards
    March 27, 2018

    […] makes for a lovely lunch or a light dinner if you’re not too hungry made all the more satisfying with some south Indian filter coffee and […]

    Loading...
    Reply
  • Awadhi Chicken Dum Biryani by a friend | Kitchenpostcards
    March 29, 2018

    […] Simple North Indian Chicken Curry […]

    Loading...
    Reply
  • Bedmi Aloo ~ An Old Delhi Special Brunch | Kitchenpostcards
    March 31, 2018

    […] North Indian Chicken Curry […]

    Loading...
    Reply
  • Bhutte ki Sabzi – Curried Corn | Kitchenpostcards
    April 7, 2018

    […] The Only Chicken Curry Recipe You Need  […]

    Loading...
    Reply
  • Meetha Pulao | Kitchenpostcards
    April 13, 2018

    […] Chicken Curry […]

    Loading...
    Reply
  • Hyderabadi Chicken Biryani | Kitchenpostcards
    May 9, 2018

    […] The only Chicken curry recipe you’ll ever need! […]

    Loading...
    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search this site

Subscribe via email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Easy Homemade Hummus

Recent Recipes

  • The Dubai Dispatch: Farmers Market in Dubai
  • Bhuna Jeera ~ Toasted Cumin Powder
  • Chilli Coconut Dal Palak
  • Bharwan Karela – a no waste recipe!
  • Moongphali wali Patta Gobhi Sabzi – Stir Fried Cabbage with Peanuts

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
  • Cookie Policy
  • Privacy Policy
  • Contact Us
  • Subscribe
  • Elara by LyraThemes
  • © 2023 Kitchenpostcards – All rights reserved.
%d bloggers like this: