Description
A rich and aromatic Indian chicken curry served with basmati rice, made with a blend of spices and simmered to perfection.
Ingredients
Scale
- For the marinade:
- 500 g chicken thighs, bone-in, skin removed
- 2 tablespoons plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- For the curry:
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 green cardamom pods
- 1 cinnamon stick
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper
- 1 cup water
- Fresh coriander leaves for garnish
- For the rice:
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
Instructions
- Marinate the chicken: In a bowl, combine yogurt, ginger-garlic paste, turmeric, chili powder, and salt. Add chicken, coat well, cover, and refrigerate for at least 1 hour or overnight.
- Cook the curry base: Heat ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, cardamom, and cinnamon. When they splutter, add onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 minute.
- Add tomatoes and spices: Add tomato puree, coriander powder, garam masala, and black pepper. Cook until oil separates, about 5-7 minutes.
- Cook the chicken: Add marinated chicken pieces, turning to coat. Cook for 5 minutes, then add water. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until chicken is tender. Garnish with coriander.
- Prepare the rice: Rinse basmati rice until water runs clear. In a saucepan, heat ghee, add cumin seeds, then rice. Sauté for 2 minutes, add water and salt. Bring to boil, cover, reduce heat to low, and cook for 12-15 minutes. Fluff with fork.
- Serve: Spoon curry over rice in a bowl. Enjoy hot.
Notes
For best results, use bone-in chicken pieces and marinate overnight. Adjust chili powder to taste. This curry also works well with cauliflower or chickpeas for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 450 kcal
- Sugar: 3 g
- Fat: 20 g
- Carbohydrates: 35 g
- Protein: 30 g