A super easy and quick recipe for chicken curry that can be cooked by anyone. This recipe was cooked by my husband and this was his second try at cooking. Thats how easy it is!
For this chicken curry recipe, I have used boneless chicken, but you can even use one with bones.
Serves – 3
For marinating the chicken
1. Chicken (boneless)- 800 grams
2. Yoghurt – 2 tbsp, whisked well
3. Salt – to taste
4. Red chilli powder – 1 tsp
5. Turmeric powder (Haldi) – 1/4th tsp
6. Chicken masala powder – 1 tsp
7. Coriander powder (Dhania powder) – 1 tsp
For the gravy
1. Onions – 3 large, finely chopped
2. Tomatoes – 6 large, pureed
3. Ginger-garlic paste – 2 tsp
4. Clarified butter (Ghee) – 2 tbsp
5. Oil – 2 tbsp
6. Garam masala powder – 1 tsp
7. Turmeric powder (Haldi) – 1/4th tsp
8. Coriander powder (Dhania) – 1 tsp
9. Chicken masala – 1 tsp
10. Red Chilli powder – 1 tsp
11. Salt – to taste
12. Water – 1/2 – 1 cup
13. Coriander leaves for garnishing
1. Wash the chicken pieces well. Place the washed chicken pieces in a bowl.
2. Add all the ingredients for the marination – salt to taste, yoghurt, red chilli powder, turmeric powder, chicken masala powder and coriander powder.
3. Mix all the marination well. Cover and keep it refrigerated for 30 minutes to 1 hour.
4. Once ready to cook, heat the ghee and oil in a saucepan.
5. Add garam masala powder to the saucepan.
6. Add ginger-garlic paste and sauté the paste well for a minute.
7. Next add in the finely chopped onions.
8. Add turmeric powder and mix well. Cook the onions for 10-15 minutes on medium heat. Stir often.
9. Now add in the masalas – red chilli powder, chicken masala, coriander powder and salt to taste. Mix well and fry for 1 minute.
10. Now add in the tomato puree. Mix well. Cover the pan and cook the tomatoes until they start to leave oil. Keep checking and stirring in between often.
11. Now add the marinated chicken pieces and mix well.
12. Add water and mix.
13. Cover the pan and cook until the chicken is tender and cooked through.
14. Check seasoning and garnish with coriander leaves.
Serve with chapati or phulkas or even boiled rice.