Spicy Chicken Curry
A flavorful and aromatic chicken curry made with a blend of spices, simmered to perfection. Easy to make at home.
1h 10m4Servings
Nutrition
731kcal
49gProtein
15gCarbs
53gFat
Ingredients
CHICKEN MARINADE
Chicken
1 kg
Ginger Garlic Paste
3 cloves
Salt
To taste
to taste
CURRY BASE
Oil
4 tbsp
Onion
thinly sliced
2 pieces
Curry Leaves
1 sprig
Green Chili
slit
2 pieces
Tomato
chopped
1 piece
Black Cardamom
2 pieces
Lemongrass
bruised
2 stalks
Chili Powder
4 tbsp
Coriander Powder
4 tbsp
Turmeric Powder
1 tbsp
Water
2 cups
Pepper
crushed
1 tsp
Instructions
1Marinate the Chicken
10m
10mPrepare Chicken
Wash and cut the chicken into pieces. Drain excess water.
Marinate
In a bowl, combine chicken pieces with ginger-garlic paste and salt. Mix well and let it marinate for at least 10 minutes.
2Prepare the Curry Base
20m
20mSauté Aromatics
Heat oil in a pan over medium heat. Add sliced onions and curry leaves. Sauté until onions are translucent.
Add Spices
Add slit green chilies, chopped tomatoes, black cardamom pods, and bruised lemongrass stalks. Sauté for a minute.
Roast Dry Spices
In a separate dry pan, roast chili powder, coriander powder, and turmeric powder on low heat for 2-3 minutes until fragrant. Be careful not to burn them.
Combine Spices
Add the roasted spice mixture to the pan with onions and tomatoes. Mix well.
Add Water
Pour in water and mix everything together to form a thick gravy base.
3Cook the Chicken
40m
40mAdd Chicken
Add the marinated chicken pieces to the curry base. Mix well to coat the chicken evenly with the masala.
Simmer
Cover the pan and let the curry simmer on low heat for about 30-35 minutes, or until the chicken is cooked through and tender. Stir occasionally.
Add Seasoning
Add crushed pepper and mix well. Check for salt and adjust if needed.
Final Simmer
Simmer for another 5 minutes uncovered to allow the flavors to meld and the gravy to thicken slightly.
Tips
Roasting the dry spices on low heat enhances their aroma and flavor.
Ensure the chicken is coated evenly with the masala for maximum flavor absorption.
Adjust the amount of green chilies and chili powder according to your spice preference.
Simmering on low heat for a longer duration makes the chicken more tender and flavorful.