Description
A flavorful and spicy Indian chicken curry made with a blend of aromatic spices and herbs.
Ingredients
Scale
- 2 pounds bone-in skinless chicken (cut into 1 and ½ inch pieces, rinsed)
- 2 tablespoons ginger garlic paste
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons salt
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- 2 teaspoons whole black peppercorns (kali mirch)
- 2–3 whole dry red chilies (stalks removed)
- 3 tablespoons ghee
- 2 tablespoons oil
- 2 whole black cardamoms (badi elaichi)
- 1 inch piece of cinnamon stick (dalcini)
- 2 whole bay leaves (tejpatta)
- 1 cup chopped red onions
- 1 inch piece of ginger (cut into juliennes)
- 2 teaspoons chopped garlic
- 1 cup grated tomatoes
- 4–5 green chilies (slit into half)
- ¼ cup plain yogurt (dahi, curd) (whisked with 1 tsp all purpose flour)
- ½ teaspoon salt (or to taste)
- ½ cup cubed green bell pepper (capsicum) (1-inch cubes)
- ½ cup cubed onions (1-inch cubes, petals separated)
- ½ teaspoon garam masala powder
- ½ teaspoon turmeric powder
- ¼ cup unsweetened heavy cream
- 1 tablespoon crushed Kasuri methi
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Rinse the chicken with water.
- Mix the chicken with ginger garlic paste, chili powder, salt, and lime juice in a large mixing bowl.
- Cover the bowl and let the chicken marinate for 30 minutes.
- Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chilies on medium-low heat until they are browned and fragrant. Stir continuously for even roasting.
- Remove the pan from the heat and let the spices cool down for 5 minutes.
- Add the roasted spices to a grinder and grind to make a slightly coarse powder.
- Heat ghee and oil in a large non-stick pan over medium-high heat.
- Once the oil is hot, add black cardamoms, cinnamon, and bay leaves and let them crackle for 4-5 seconds.
- Add onions and cook until they turn light brown in color (6-8 minutes), stirring frequently.
- Now add the marinated chicken and the kadai masala powder and cook on high heat for 5-6 minutes.
- Add ginger, garlic, tomatoes, and green chilies, and cook for 3-4 minutes. Stir frequently.
- Add yogurt to the pan and mix well.
- Now add ½ cup of water and ½ teaspoon salt and mix well.
- Cover the pan with a lid.
- Reduce the heat to low.
- Cook the chicken for 40-45 minutes or until it is almost cooked.
- Add cubed green bell pepper, cubed onions, garam masala, and turmeric powder, and cook for another 2-3 minutes.
- Finally, add heavy cream and Kasuri methi and mix well.
- Check for salt and add more if needed.
- Garnish with chopped cilantro and serve hot.
Notes
- Ensure the chicken is well-marinated for better flavor.
- You can adjust the spices according to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg