Today we will learn to prepare simple Chicken Curry with gravy using basic Indian dry spices. It took me exactly 50 minutes to get it ready and the chicken turned out to be delicious, tender, juicy and soft. There is no marination required nor any grinding task involved.
This recipe is meant for novice cooks, bachelors, working and busy moms and students. This goes well with any Indian flat breads like roti / chapatis or butter naan and with steamed rice or flavoured rice like pulav, jeera rice and ghee rice.
Any chicken curry tastes best when bone-in chicken is used to make it, however boneless chicken can also be used.
INGREDIENTS :
(1) Half kg Chicken (Preferably bone-in)
(2) 4 tablespoons of Cooking Oil
(3) Half teaspoon of Cumin seeds / Jeera
(4) 1 Medium sized Onion finely chopped
(5) 1 tablespoon of Ginger Garlic paste
(6) 2 tablespoon of Curd / Yogurt
(7) 1/4 teaspoon of Turmeric powder / Haldi
(8) 3/4 teaspoon of Red Chilli powder (as per spiciness required)
(9) 1 and half teaspoon of Garam Masala powder (Adjust as per taste required)
(10) 3 whole red Chillies (Optional)
(11) 2 glasses of hot water for cooking
Cuisine : Indian
Serves : 2-4 persons
Time required : 5 minutes for preparation and 50 minutes for cooking = 55 minutes
METHOD :
(1) Wash chicken thoroughly under running water and drain off the water completely.
(2) Chop the Onion finely and mince the three whole red Chillies.
(3) Heat 4 tablespoons of oil in a wok / kadhai and add Cumin seeds / Jeera to the warm oil. Once the Cumin seeds splutter and change colour, add the chopped Onion and sauté it until it turns golden brown in colour.
(4) Add Ginger Garlic paste and sauté until the raw smell of it goes away.
(5) Add curd, Turmeric powder / Haldi, Garam Masala and red chilli powder. Also add the minced Chillies.
Mix well.
(6) Saute for two minutes till the mixture smells good and the raw smell goes away.
(7) Add chicken and mix well.
Add 2 glasses (400 ml) of hot water. Again mix well.
(8) Cover and cook on a low flame for 40 minutes till the chicken is cooked. Keep stirring from time to time in between during these 40 minutes.
At the end of 40 minutes, the chicken was cooked and the gravy was thick as shown in the image.
(9) To check if the chicken is cooked, prick it with a fork. It must be soft and come off the bone easily. Taste to see if the salt is sufficient. Switch off the gas stove. Keep covered until you serve.
(10) Serve chicken curry with steamed rice and aloo bhujia as shown. My personal review is that this combination tastes awesome.
