Chicken Curry
Every family has their own version of chicken curry recipe. A few spices here and there but the soul still the same. This is my family's recipe.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup lemon juice
- 1/2 tsp salt
- 1/2 tsp cracked pepper
- 2 1/2 pounds whole chicken (cleaned and cut into 16- 18 pieces)
- 1 1/2 cups chopped onion
- 2 inches ginger root
- 3-4 cloves of garlic
- 2-3 hot green chili peppers (adjust according to how much heat you can handle)
- 1/2 cup mustard oil (can substitute with vegetable or olive oil)
- 2-3 bay leaves (dried)
- 1 1/2 cinnamon stick
- 3-4 whole black cardamom
- 1 teaspoon cumin seeds
- 5-6 cloves
- 1/2 teaspoon turmeric
- 2 1/2 tablespoon coriander powder
- 1 1/2 cups chopped tomatoes
- 1 tsp Salt to taste
- 1 1/2 teaspoon garam masala powder
- 1 1/2 tablespoon ghee (clarified butter)
- Handful of chopped cilantro
Instructions
- 1
Clean the chicken throughly. Drain any excess water from the chicken.
- 2
Mix the marinade (lemon juice + salt + pepper) to the chicken. Set aside for at least 30 minutes OR up to overnight, covered, in the refrigerator.
- 3
In a blender or food processor, grind onion, ginger, garlic and green chili into a smooth, thick paste. Set aside.
- 4
Roughly pound the whole spices - bay leaves, cinnamon stick, black cardamom, cumin and cloves.
- 5
Heat oil in a thick bottom pan with slightly higher sides. A pressure cooker or wok would be a great alternative.
- 6
Add pound spices to the hot oil. Stir as they sputter.
- 7
Add turmeric. Stir. Add the wet paste prepared before. Turn the heat to medium and cook while stirring occasionally until all the liquid has evaporated and the paste is reduced to a dense, golden brown paste, 8-10 minutes.
- 8
Add salt, coriander powder and chopped tomato. Turn the heat to medium high and cook, stirring occasionally. As the tomato cooks, it breaks down into and mixes into the masala, turning it into a slightly smooth and loose paste.
- 9
Cook, until the oil separates, 8-10 minutes.
- 10
Add garam masala. Stir in the chicken and mix everything very well. Reduce the heat to medium. Cover and cook, uncovering and stirring occasionally, every 3-4 minutes. Initially chicken will lose a lot of water but after cooking for 15-20 minutes the water will begin to reduce. At this point you can either uncover and cook, stirring occasionally or put on the pressure cooker.
- 11
If proceeding with the pressure cooker then cover, lock and wait for two whistles and then turn the heat off leaving covered for another 15 minutes.
- 12
If cooking in an Instant Pot, lock the lid and cook on "meat" for 8 minutes.
- 13
If following the traditional stove top method, turn the heat to medium low and let the chicken simmer for another 18-20 minutes OR until the chicken is cooked well and the gravy is reduced to a nice thick consistency.
- 14
Once the chicken is cooked, add ghee and cilantro. Stir well. Cover and let it rest for 15 more minutes before serving with your choice of bread or rice.