Yields4 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
1.5 lbs (680g) chicken, cut into pieces
2 tablespoons vegetable oil or ghee
2 large onions, finely chopped
1 tablespoon ginger-garlic paste
1 cup yogurt, whisked
1-2 teaspoons Kashmiri red chili powder (adjust for color and heat)
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
3-4 green cardamom pods
2-3 cloves
1-inch cinnamon stick
1 bay leaf
Salt to taste
Fresh cilantro, chopped, for garnish
1
Prepare the Chicken:
Season the chicken pieces with salt and set aside.
2
Cook the Onions:
Heat oil or ghee in a heavy-bottomed pot. Add the cardamom, cloves, cinnamon, and bay leaf. Sauté for a few seconds until aromatic.
Add the onions and cook until they turn golden brown.
3
Add Ginger-Garlic Paste:
Stir in the ginger-garlic paste and sauté until the raw smell disappears.
4
Incorporate Spices:
Lower the heat and add the Kashmiri chili powder, turmeric, coriander, and cumin powder. Stir well to combine.
5
Cook the Chicken:
Add the chicken pieces to the pot, ensuring they are well coated with the spices. Cook until the chicken is browned on all sides.
6
Add Yogurt:
Slowly add the whisked yogurt to the pot, stirring continuously to prevent curdling. Cook until the oil begins to separate from the gravy.
7
Simmer:
Add enough water to cover the chicken, bring to a boil, then reduce the heat and simmer covered until the chicken is tender and the gravy has thickened, about 30-40 minutes.
8
Final Seasoning:
Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 5 minutes.
9
Garnish and Serve:
Garnish with fresh cilantro. Serve hot with steamed rice or Indian bread like naan or roti.
Ingredients
1.5 lbs (680g) chicken, cut into pieces
2 tablespoons vegetable oil or ghee
2 large onions, finely chopped
1 tablespoon ginger-garlic paste
1 cup yogurt, whisked
1-2 teaspoons Kashmiri red chili powder (adjust for color and heat)
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
3-4 green cardamom pods
2-3 cloves
1-inch cinnamon stick
1 bay leaf
Salt to taste
Fresh cilantro, chopped, for garnish
Directions
1
Prepare the Chicken:
Season the chicken pieces with salt and set aside.
2
Cook the Onions:
Heat oil or ghee in a heavy-bottomed pot. Add the cardamom, cloves, cinnamon, and bay leaf. Sauté for a few seconds until aromatic.
Add the onions and cook until they turn golden brown.
3
Add Ginger-Garlic Paste:
Stir in the ginger-garlic paste and sauté until the raw smell disappears.
4
Incorporate Spices:
Lower the heat and add the Kashmiri chili powder, turmeric, coriander, and cumin powder. Stir well to combine.
5
Cook the Chicken:
Add the chicken pieces to the pot, ensuring they are well coated with the spices. Cook until the chicken is browned on all sides.
6
Add Yogurt:
Slowly add the whisked yogurt to the pot, stirring continuously to prevent curdling. Cook until the oil begins to separate from the gravy.
7
Simmer:
Add enough water to cover the chicken, bring to a boil, then reduce the heat and simmer covered until the chicken is tender and the gravy has thickened, about 30-40 minutes.
8
Final Seasoning:
Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 5 minutes.
9
Garnish and Serve:
Garnish with fresh cilantro. Serve hot with steamed rice or Indian bread like naan or roti.
