- Red onions 2 medium, peeled and roughly sliced
- Cloves Garlic 6, peeled
- section of ginger 1 inch, peeled
- Green chili 2, roughly chopped
- any vegetable oil or canola oil 3 tablespoons
- large tomatoes 4, roughly chopped
- desi ghee 1 tablespoon
- Red chili powder ½ teaspoon
- Turmeric powder 1 teaspoon
- Coriander powder 2 teaspoons
- Garam masala 1 teaspoon
- Cumin powder 1 teaspoon
- skinless chicken 750g whole
- Water 1½ cups
- Fresh coriander leaves 2 tablespoons, finely chopped
Enjoy the classical Indian chicken preparation in the most authentic way possible, just the way it is enjoyed in the Indian subcontinent.
This is the most typical way of preparing the delicious chicken curry with smooth gravy which is thin enough to be enjoyed with both rice and roti. Some people might find the gravy to be a little on the thinner side, unlike the way chicken curry is served at restaurants, but it is the real way India eats its chicken curry.
So, try this pretty simple Indian chicken preparation and do share how did you find it…?
Clean and cut the whole chicken in to medium size pieces and keep it aside. In a blender jar add the onion, garlic, ginger, green chili, and blend everything for 4 to 5 minutes or until the mixture is smooth and paste like in consistency. Heat the vegetable oil in a heavy bottom pot and add the onion paste to it. Cook the onion mixture on low to medium heat for about 8 to 10 minutes or until the mixture is evenly brown in color while stirring everything intermittently.
Meanwhile, blend the tomatoes until they are smooth and without any lumps. Pour the blended tomatoes to the browned onion mixture and let it cook for another 10 to 15 minutes on low to medium flame or until the oil starts to separate and the mixture is deep red in color. Once the tomatoes are thoroughly cooked, add the desi ghee and stir the mixture for 1- to 12 seconds. Add red chili powder turmeric powder, coriander powder, cumin powder, and salt to the mixture and stir everything for another 10 seconds. Now, add the chicken pieces to the masala and cook the chicken for 2 minutes while stirring intermittently. Cover and cook the chicken on low flame for about 15 minutes or until oil starts to separate from the chicken pieces while stirring the mixture intermittently.
Pour water in to the chicken mix and give everything a nice stir and let the chicken boil. Simmer and cook the chicken curry for about 10 more minutes or until the chicken is fully cooked. Turn off the heat and stir in finely chopped fresh coriander leaves. Serve hot Indian chicken curry with the bread of your choice and enjoy!
– Cook the onion and tomato mixture well until it is brown in color but make sure do not overcook and burn it to black.
– You may adjust the spiciness of this dish by reducing the quantity of red chili powder and green chilies to half of the original numbers.
Nutritional information (per serving): 404 Calories, 20.9g Total fat (4.2g Saturated fat, 5.2g Polyunsaturated fat, 8.6g Monounsaturated fat), 160.6mg Cholesterol, 180.2mg Sodium, 945.7mg Potassium, 14.9g Total carbohydrates (3.1g Dietary fiber, 2.4g Sugars), 39.4g Protein