Homestyle Chicken Curry

Posted

July 23, 2015


FavoriteLoadingAdd to favorites

image image Home-style chicken curry…
Just the way mom used to make it!

Tender melting off the bone chicken,
simmering in a smooth velvety gravy,
with the delightful aroma of freshly roasted spices and garnished with fresh dhania and thinly sliced ginger!

Mmmm need I say more! 🙂
image
You will need…
image
Core ingredients:
Around 2 1/2 pound bone in chicken cut into medium size pieces.
2 cup sliced onions
image
2 cup fresh tomato purée
image
1 1/2 tbsp minced ginger, 1 1/2 tbsp minced garlic and 2 heaped tbsp dahi/yoghurt
image
Whole Spices:
1 heaped tsp jeera, 4-5 green elaichi, 4-5 laung
1 big piece of dal chini, 1 tej patta, 4-5 black elaichi
image
Coarsely pound spices:
1 tsp dhania seeds
2-3 whole red chilli
1 tsp kasoorI methi
image
Ground spices:
1 heaped tsp each of haldi and red chilli pwdr, 1/2 tsp coarsely pounded black pepper and salt to taste.
For Garnish:
1 tbsp each of fresh dhania and thinly sliced ginger (julienned)

Method:
Wash and drain chicken so that all water seeps away.
Dry roast dhania seeds, whole red chillies and kasoori methi till aromatic.
image
Roughly pound using, mortar & pestle/dry grinder.
image
Marinate chicken in dahi, along with the above spice mix, salt, haldi, red chilli pwdr and the minced ginger and garlic.
image
Keep aside for 1/2 hour.
image
Meanwhile heat 2 tsp oil + 2 tsp ghee.
Add jeera followed by all the whole spices and cook for a minute.
image
Add the sliced onions and cook on medium heat…
image
till just translucent.
image
Transfer the onions and the whole spices to a pressure cooker and add a tbsp of water.
image
Pressure cook for 2 whistles.
image
Once steam releases open cooker and transfer onions back to the original pan.
image
Cook onions on medium high till all water evaporates.
image
Continue to cook till they become golden brown.
image
Transfer the marinated chicken to the pan.
image
Cook on medium high to dry juices.
image
Add fresh tomato purée and cook to reduce.
image
Continue to bhuno, till the masala thickens, caramelizes and becomes golden brown.
image
Add about 2 cups warm water to the bhunoed chicken, simmer for 10 minutes or till tender and cooked through.
image
Sprinkle with the coarsely pound black pepper, fresh dhania and julienned ginger. Enjoy with roti/jeera rice/or soft white bread!
image
PS: Make extra as the chicken curry tastes even more delicious if eaten the next day! The chicken gravy seeps into the chicken thickening slightly and infusing the chicken with even more concentrated flavor!! 🙂
image

5 comments on “Homestyle Chicken Curry

  1. December 28, 2015 Kshama

    why do you pressure cook the onion when you can saute it?

    Reply
    • December 29, 2015 ruchiairen

      For an extra smooth silky gravy!

      Reply
  2. March 26, 2016 Tabassum

    Tried this and was totally awesome. Thank you!!

    Reply
  3. April 29, 2016 Shivani

    How to make a gravy nice and thick restaurant style ? Mine gets watery at times.

    Reply
    • May 2, 2016 ruchiairen

      Add a heaped tsp of ground poppy seeds

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *