Wednesday, 18 February 2015

Everyday Chicken Curry

An easy yet delicious chicken curry - juicy pieces of chicken cooked in onion and tomato based gravy. Perfect for a lazy weekday dinner when you are craving to eat something delicious but not in a mood to spend too much time cooking. No chopping ! Just put onion and tomato in the food processor and grind it. 20 to 25 minutes of cooking and delicious chicken curry is ready to be served. Serve with steamed rice or roti or naan or dosa.


  • 500 Grams Chicken thigh pieces
  • 2 Tablespoon Vegetable oil
  • 1/2 inch cinnamon stick
  • 3 cloves
  • 2 Green Cardamom
  • 1 Green Chilli slit in the middle
  • 1 Large onion chopped roughly and grind it to fine paste in food processor
  • 1 Large tomato quartered and grind it to puree in a food processor / or use tomato puree from the can
  • 1 Tablespoon coriander powder
  • 1 Teaspoon red chilli powder
  • 1/4 Teaspoon turmeric powder
  • 1/2 Teaspoon Garam Masala
  • salt to taste
  • 1/2 Teaspoon fresh lemon juice
  • 1 Tablespoon chopped cilantro leaves for garnish

To Grind

  • 5 Garlic Cloves
  • 1 inch Ginger piece
  • 1/4 Cup tightly packed fresh cilantro leaves
  • 1 Teaspoon black pepper corns
  • 1/2 Teaspoon Cumin Seeds


1. In a food processor / mixie grind all the ingredients listed under 'To Grind' into fine paste. Do not add water for grinding. Set aside
2. Grind roughly chopped onions in food processor into fine paste
3. Grind tomato into fine puree and set aside
4. In a pan, heat oil. When the oil is hot , add whole spices ( cinnamon stick, green cardamom, cloves) and fry for 10 seconds
5. Add slit green chilli and fry for 20 seconds
6. Add pureed onion and sprinkle 1/2 teaspoon salt and fry until onion paste becomes light pink and translucent
7. Add the cilantro paste that we prepared at step number one and fry on low flame until oil starts leaving from the mixture and the raw smell of ginger and garlic goes
8. Add tomato puree and fry for 5 minutes on medium flame
9. Add coriander powder, red chilli powder, turmeric powder and 1/4 cup water and fry the masala for 5 minutes until the water evaporates and the mixture comes together thick and oil starts floating from the mixture
10. Add cleaned and washed chicken pieces and turn the flame to high heat setting and sear the chicken for 5 to 7 minutes until the chicken gets a nice coat of masala and has a nice golden crust
11. Now add 1 and 1/2 cups of water, season with salt and cook the chicken for 20 to 25 minutes on medium flame
12. When the curry has reached the desired consistency and the chicken is cooked through, switch off the flame and sprinkle fresh lemon juice and chopped cilantro leaves
12. Adjust water according to the

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