Welcome back Everyone,
How is the current week treating you ? Are you getting acquainted with the chilly winds and weather in Toronto. ? I know its snowing heavily and the only thing which everyone longes for is a warm blanket and hearty delicious food. So, I do crave for ..haha 🙂
Weekend is aligned as well and let me ask you my friends how does your Friday looks like ? Are you going to a party spending time with friends, or going on a long ride or just sitting at home- relaxing, watching a good movie on Netflix:) . My personal favorite is the latter one. I like spending time at home watching a good movie on Netflix and enjoying the home made Chicken Curry prepared in an Indian Style.
I truly love chicken curry ever since my childhood days. I remember my mother used to make an ultimate chicken curry on Wednesdays and Saturdays and I used to eagerly wait for the school bell to ring so that I can rush home and hog on the food. Though my mother has turned into a vegetarian now, but these memories are something which I cherish every now and then.
So, today my recipe is Indian Style chicken curry. Chicken curry is a dish originating from the Indian common delicacy in the cuisine of the Indian subcontinent, as well as in the cuisine of Caribbean (where it is usually referred to as curry chicken). A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomatoes-based sauce, flavored with all dry spices ( which I am going to mention below and Chicken curry Powder).
Chicken is an excellent source of protein and contains less fat than most meats, especially the breast which contains half the fat of a steak. So, without wasting much time, lets start the quick recipe.
Preparation Time : 15 Minutes, Cooking Time : 60 minutes, Calories : 110 calories/100 gms
- 1 Kg skinless chicken pieces.
- Oil – 4 to 5 tablespoons
- Yogurt – 3 tablespoons
- Black Pepper seeds – 4 to 5
- Cumin seeds – handful
- Bay Leaves – 3 to 4
- Cinnamon sticks – 1
- Salt – As needed
- Onions – 7 to 8 finely chopped
- Garlic – 4 to 5 pods
- Turmeric Powder – 2 and half tablespoons.
- Red Chilli Powder – 2 tablespoons
- Coriander Powder – 3 tablespoons
- Garam Masala Powder – 2 tablespoons
- Chicken Curry Masala Powder -2 tablespoons
- Kashmiri Mirch Powder – 1 tablespoon
- The first and the foremost step is to marinate the chicken. Wash the chicken pieces thoroughly and in a container add yogurt, turmeric powder, salt, red chilli powder, coriander powder, Garam Masala Powder and little oil along with the chicken and keep it aside for few minutes.
- Chop 7-8 onions finely. The more fine it is, the better and thicker the gravy would be. I prefer using an onion chopper which I bought from Amazon.
- In a pan, add oil and allow it to heat.
- Once the oil gets heated up, add in the cumin seeds, cinnamon sticks, black pepper powder and bay leaves.
- Now throw in the garlic pods and onions to the oil. Make sure the garlic pods are very roughly chopped as the taste gets enhanced if the pods are bigger.
- Now start frying the onions and garlic. Fry it for 5 minutes until the onions starts getting translucent.
- At this stage add little salt, kashmiri mirch Powder and little Garam Masala Powder. This helps in giving a very crisp colour to the dish and helps in cooking the onions at a faster pace.
- Close the lid of the pan and fry it evenly for 20-25 minutes, until the onions shrink and turn golden brown.
- You can also add 1 tomato at this point, but thats completely optional. I like my chicken just with onions.
- Now, throw in the marinated chicken to the pan and close the lid for 10 minutes. Please note that dry spices are already added to the marination, so very little quantity of the spices would be needed while cooking.
- Once you open the lid after 10 minutes, you will observe oil and water starts getting released from sides. This indicates that the chicken is getting cooked.
- After 10-15 minutes, open the lid and add 1/2 tablespoon coriander Powder, 2 tablespoons of chicken masala powder and salt as per your taste.
- Close the lid for 20 more minutes on a medium flame and keep stirring in between so that it doesn’t gets stuck to the surface of the pan. If you see that happening, add little water to the curry.
- Now, open the lid and go you can feel the perfect aroma of spices and chicken amalgamated together.
- Try to feel the chicken pieces, if its tender that means the chicken is cooked, else cook it further for 7-8 minutes.
- You can adjust the water level as per your requirement of the gravy.
- Once the pieces turn tender, garnish it with Coriander leaves .
Chicken curry is ready to be served and goes well with Roti/Naan/Paranthas/Kulcha or Boiled rice.
Please do try this dish at home and if you like my content, please comment and like my page 🙂