Wednesday, 23 July 2014

Spicy Chicken Curry

A flavourful and slightly spicy Chicken Curry with juicy pieces of chicken slow cooked with ground spices and yogurt




To Marinate the Chicken ( atleast an hour or marinate in the freezer overnight)

  • 500 Grams Chicken pieces with bone (skinless)
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Red Chilli Powder
  • 1 Teaspoon Ginger Garlic Paste
  • Juice of 1/2 a lemon
  • Salt to taste

For the Gravy

  • 3 Tablespoon Vegetable Oil
  • 15 Shallots peeled and crushed roughly in pestle or pulse it couple of times in mixer grinder
  • ( You can use 2 Medium onions finely chopped instead of shallots)
  • 2 Tablespoon Ginger Garlic Paste
  • 1 Medium Tomato pureed
  • 2 Tablespoon coriander Powder
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Cup thick plain curd / yogurt / hung curd / sour cream
  • Salt to taste
  • Chopped cilantro leaves for Garnish

To Dry roast and Grind

  • 1/2 Teaspoon Cumin Seeds
  • 1 Inch Cinnamon Stick
  • 3 Cloves
  • 1 Teaspoon Fennel Seeds
  • 1 Teaspoon Poppy Seeds
  • 1/2 Teaspoon Whole black Peppercorns


1. Marinate chicken pieces along with the list of ingredients mentioned under 'To Marinate the Chicken' for 1 hour. You can also marinate the chicken in the freezer overnight
2. In a non-stick pan, dry roast all the ingredients listed except poppy seeds under 'To Dry roast and Grind' on medium flame for 2 to 3 minutes or until you smell nice aroma of spices. Finally add poppy seeds and roast it quickly for few seconds and switch off the flame. Set aside to cool completely
3. Once cooled , grind it to fine powder in a food processor or mixer grinder
4. In a pan, heat 3 Tablespoon Oil. When the oil is hot, add shallots/ onions and fry until the onions are translucent
5. Then add ginger garlic paste and sauté until the raw smell disappears
6. Add tomato puree and sauté for 2 to 3 minutes until the mixture comes together and oil starts leaving from the mixture
7. Add coriander powder, red chilli powder, turmeric powder along with 2 tablespoons of water and sauté for couple of minutes
8. Now add marinated chicken pieces , salt to taste and fry on high flame for 3 to 4 minutes
9. Add curd give it a nice stir on high flame such that chicken is well coated with yogurt and masala
10. Add 1/2 cup water and cover the pan with lid and reduce the flame to medium
11. Cook the chicken for 15 to 20 minutes or until the chicken is almost done
12. Finally add the ground spice mix we prepared at step number 3 and mix it
13. Cook for 5 more minutes until chicken is completely cooked through
14. garnish with chopped cilantro leaves and serve with roti / naan / flavoured rice

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