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4 Secrets to Authentic Indian Cooking
Tips, tricks, and recipes for perfect Indian dishes
FREE EMAIL BONUS:
4 Secrets to Authentic Indian Cooking
Tips, tricks, and recipes for perfect Indian dishes
Authentic Indian Chicken Curry Recipe
Indian chicken curry is a flavorful and aromatic dish that varies greatly in taste, style, and ingredients across the diverse regions of India. However, there are some common elements found in many variations of this dish.
The primary ingredients of Indian chicken curry include chicken pieces (usually bone-in for added flavor), onions, tomatoes, garlic, ginger, and a variety of spices such as turmeric, cinnamon stick, cumin, coriander, cardamom pods, cloves and chili powder. Other ingredients like yogurt, coconut milk or coconut cream may also be used to create different textures and flavors.
Today, I’m sharing a recipe for “Indian Chicken Curry with Dry-Roasted Spices,” a staple found in many Indian households.
What is Considered a Curry?
The term “curry” is often misunderstood; it simply denotes a dish with sauce. For instance, “Chicken Curry,” “Mixed Vegetable Curry,” or “Lamb Curry.” Authentic Indian curry is not as simple as adding store-bought curry powder; it’s a harmonious blend of flavors and spices.
True Indian curries are not only delicious but also healthy, unlike the heavily spiced and fatty versions often served in restaurants. They gently simmer, allowing herbs, spices, and proteins (meat, chicken, fish, or vegetables) to meld into delightful dishes that enhance any meal.
Recipe Variations
The combination of spices used in Indian chicken curry varies based on regional preferences. Some regions prefer a spicier curry with more chili powder, while others prefer a milder flavor with a balance of spices like cumin, coriander, turmeric, with tomato paste.
Other variation include garam masala, a blend of ground spices like cardamom, cinnamon, cloves, and nutmeg. It is often added towards the end of cooking to enhance the flavor.
There are countless variations of Indian chicken curry, each with its own unique flavor profile. For examples: chicken tikka masala, butter chicken, chicken korma, chicken vindaloo. Suffice it to say, Indian curries are great with flat bread such as naan or chapati.
How Many Calories per Serving?
This recipe is only 286 calories per serving.
What to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Indian Chicken Curry
Ingredients
Ingredients
- 3 pounds (1.5kg) whole chicken or chicken legs, cut into pieces
- 4 tablespoons cooking oil
- 2-3 cups hot water (for cooking at different stages)
- 1 teaspoon salt or to taste
Wet Spice Pastes
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon paprika
- ¼ cup water
Other Ingredients
- 1 lime, halved (extract for juice)
- 4 tablespoons vegetable oil
- 2 large yellow onion, finely chopped
- 1 bay leaf
- 1 inch (2.5cm) cinnamon stick
- 1 tablespoon tomato paste
- 4 medium-sized tomatoes, finely chopped
Dry Spices
- 1 teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 2 green cardamom pods
- 8 black peppercorns
- 4 cloves
Garnishing
- ¼ cup chopped cilantro
- 1 jalapeno, sliced (optional)
Instructions
- Mix the ginger paste and garlic paste in a bowl and set it aside. In another bowl, mix turmeric powder, coriander powder, and paprika with ¼ cup of water to make a spice paste and set it aside.
- Wash the chicken thoroughly, remove remaining internal organs from the carcass , if using a whole chicken. Cut the chicken into serving pieces and pat dry with paper towel. Transfer the chicken to a large non-reactive bowl. (Please refer to Notes at the bottom of the recipe card.) Add 1 tablespoon of ginger-garlic paste to the chicken and reserve the remaining ginger-garlic paste for later use.
- Add the lime juice to the chicken and mix well to ensure thorough coating. Cover and let the chicken marinate in the refrigerator for at least 30 minutes.
- Heat oil in a skillet. Add onions, bay leaf, and cinnamon stick. Fry until golden brown, about 6-7 minutes. Add remaining ginger-garlic paste and ¼ cup hot water. Cook until water evaporates and oil separates, about 4-5 minutes.
- Add the spice paste to the onion mixture and stir. Then, add the tomato paste. Cook until all the liquid evaporates and the oil separates to the sides, about 2-3 minutes. Stir continuously to prevent sticking and burning.
- Prepare the Dry Spices: In a clean skillet, dry roast cumin seeds, coriander seeds, cardamom pods, black peppercorns, and cloves over medium-low heat until fragrant and browned, about 1-2 minutes. Be careful not to burn them. Remove from heat and transfer to a clean, dry bowl. Grind into a coarse powder using a spice grinder. Set aside.
- Add the chicken pieces and stir for 5-7 minutes to coat them well with the onion-spice mixture and to brown them. Then, add the chopped tomatoes and salt. Cook for another 2-3 minutes, or until the tomatoes break down.
- Finally, add 1 – 1 ¼ cups of hot water, cover the pan, and cook over high heat for about 5 minutes. Then, reduce the heat to medium-low and cook until the chicken is tender and the sauce thickens, around 20-25 minutes.
- After the chicken is done, add the roasted spice powder, give it a final stir, cover the skillet tightly with the lid, and remove it from the heat. Serve the Indian Chicken Curry in a big bowl, garnish with the chopped cilantro.
Notes
- You can make the ginger paste by grinding fresh and peeled ginger in a mini food processor. Add some water to make it into a thick paste.
- Similarly, you can make the garlic paste by grinding garlic cloves with some water water in a mini food processor.
- Both the ginger paste and garlic paste can be stored in a small container and chilled in the refrigerator.
- The terms “reactive” and “nonreactive” are referring to the type of metal from which your pot or bowl is made of. Aluminum, cast iron, and copper are all “reactive.” Stainless steel, ceramic, glass, and metal cookware with enamel coating are all “nonreactive.” This is to prevent discoloration as lime (acid) is used to marinate the chicken.
- This recipe is contributed by Reem.
You don’t use Curry leaves? That was the aroma I remember the most from my childhood in KL.
I would if I could get them from where I live. You can certainly use them if available.
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
I made this but there flavour is lacking as I felt the amount of spices are way too little for the curry!! At the end I topped up 5 tbsp of curry powder and everyone loves it!!
You are right Carol Lai. I added curry powder as you mentioned and the curry turned out really nice.