-1/4 cup vegetable, canola, or sunflower oil
-2 large onions, sliced thin
-2 large tomatoes, diced
-2 tablespoons garlic paste
-1 tablespoon ginger paste
-2 teaspoons coriander powder
-1 teaspoon cumin powder
-1/2 teaspoon turmeric powder
-1/2 teaspoon red chili powder
-2 teaspoons garam masala
-2 1/4 pounds (1 kilogram) chicken pieces of your choice, skin removed
-1 1/2 cups hot water
-Chopped fresh coriander (cilantro), for garnish
- Heat oil in a deep skillet over medium heat. Fry the onions until they turn golden brown. Use a slotted spoon to remove them from the oil and drain them on paper towels. Turn off the heat while keeping the oil in the pan.
- Blend the onions in a food processor until smooth, then transfer them to a bowl and set aside. Next, in the same food processor, blend together the tomatoes, garlic paste, and ginger paste until smooth.
- Heat the oil in the skillet once more and add the blended onion paste. Fry for 2 to 3 minutes. Then, add the tomato paste along with all the spices—coriander, cumin, turmeric, red chili powder, and garam masala. Mix thoroughly to combine. This mixture is known as the masala.
- Fry the masala until the oil begins to separate from it.
- Add the chicken to the masala and brown well, about 8 minutes.
- Add 1 1/2 cups of hot water to the chicken, simmer, and cover. Cook until the chicken is tender, about 15 minutes.
- Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread), or basmati rice.
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This simple chicken curry is not only delicious but also versatile. You can use it as a base recipe and customize it to your liking by adding more spices or ingredients such as curry leaves, commonly used in South Indian cuisine. You can use your preferred type of chicken, whether white or dark meat, but make sure to remove the skin before cooking.
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