Spicy Indian Chicken Curry

$For this curry, you need 1.5 lbs of chicken. Cut the chicken into bite-sized pieces. You can use thighs or breasts. Thighs add more flavor, while breasts are leaner. Choose what you like best! Spices create the magic in this dish. You will need: - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 teaspoon red chili powder (adjust to taste) - Salt to taste These spices build layers of flavor. Each spice has a unique taste and aroma. Adjust the red chili powder to suit your spice level! Onions, garlic, and ginger form the base of the curry. You will need: - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger paste These ingredients add depth and warmth. The onion should turn golden brown for the best flavor. Other key ingredients include: - 2 tablespoons vegetable oil - 2 medium tomatoes, pureed - ½ cup plain yogurt - 1 cup water - Fresh cilantro for garnish The yogurt adds creaminess and richness. The cilantro gives a fresh touch at the end. {{ingredient_image_1}} To start, heat 2 tablespoons of vegetable oil in a large pot. Set the heat to medium. Add 1 large chopped onion. Cook until the onion turns golden brown. This step gives the curry a rich flavor. Next, stir in 4 cloves of minced garlic and 1 tablespoon of ginger paste. Cook for about 1 minute. You want to smell the garlic and ginger. Now, pour in 2 medium pureed tomatoes. Cook this mixture until the oil starts to separate. This takes about 5 to 7 minutes. Stir occasionally to avoid burning. After that, add ½ cup of plain yogurt. Mix well until it blends into the tomato base. Then, it's time to season. Add 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of turmeric, 1 teaspoon of garam masala, and 1 teaspoon of red chili powder. Also, add salt to taste. Cook for another 3 to 4 minutes while stirring. This allows the spices to bloom and fill your kitchen with amazing aromas. Now, add 1.5 pounds of chicken, cut into pieces. Stir well to coat each piece with the spice mix. This is where the chicken starts to absorb all those flavors. After the chicken is coated, pour in 1 cup of water. Bring this mixture to a boil. Once it boils, lower the heat. Cover the pot and let it simmer for 25 to 30 minutes. The chicken will cook through and become tender. Use a fork to check if it's done. It should be easy to pull apart. After cooking, taste the curry. Adjust the seasoning if needed. If you want more heat, add a bit more red chili powder. If it’s too spicy, you can add a little more yogurt to balance it out. Finally, garnish your curry with fresh cilantro. This adds a pop of color and freshness. Serve it hot in a bowl. Pair it with warm naan or steamed basmati rice for a complete meal. Enjoy your homemade authentic Indian chicken curry! To get the true taste of Indian chicken curry, focus on fresh spices. Use whole spices when you can. Toast them in the oil to release their oils and aroma. This step makes a big difference. Don't rush this part! Also, try to use fresh ginger and garlic. These add depth to your dish. The combination of cumin, coriander, and garam masala gives a warm and rich taste. Adjust the red chili powder to your liking. For tender chicken, start with high heat to seal in the juices. When you add the chicken, brown it lightly. This step adds flavor. After that, lower the heat and let it simmer. Cooking slowly helps the chicken absorb the spices. Make sure to check the chicken's doneness. It should be cooked through but not dry. A good tip is to let it rest for a few minutes after cooking. This helps the juices redistribute. Serve your chicken curry in a bowl. Garnish it with fresh cilantro for a burst of color. Pair it with warm naan or steamed basmati rice. These sides help balance the spice. You can also add a side of yogurt or raita to cool things down. Enjoy your meal with friends and family for a true taste of India! Pro Tips Marinate for Flavor: Consider marinating the chicken with yogurt and spices for at least an hour or overnight. This enhances the flavor and tenderness of the meat. Adjust Heat Level: The red chili powder can be adjusted based on your heat preference. Start with less and add more to achieve your desired spice level. Fresh Herbs Matter: Always use fresh cilantro for garnish. It adds a vibrant flavor and brightens the overall dish. Perfect Pairings: Serve the curry with warm naan or steamed basmati rice to soak up the delicious sauce and round out the meal. {{image_2}} You can easily make a tasty vegetarian version of this curry. Replace the chicken with chickpeas or paneer. Both options soak up flavors well. Use the same spices for a rich taste. Cook them just like the chicken. If you use vegetables, add them early so they cook through. Try cauliflower, potatoes, or bell peppers for a nice mix. Want more heat? Adjust the chili powder in the recipe. Begin with one teaspoon and taste as you go. Add more if you like it spicy. You can also add fresh green chilies for extra flavor. Slice them and toss them in with the garlic and ginger. This adds depth and heat to the dish. Remember, you can always add, but you can’t take away! Indian chicken curry varies by region. Each area has its own twist. For example, in Punjab, you might find cream and butter added. This gives a rich taste and smooth texture. In South India, coconut milk is common, making it creamy and sweet. Each region uses local spices, so feel free to experiment. Discovering these flavors adds fun to your cooking journey. After enjoying your chicken curry, let it cool. Store it in an airtight container. Place it in the fridge for up to 3 days. This keeps the flavors fresh. Make sure to label the container with the date. To freeze, first let the curry cool completely. Then, transfer it to a freezer-safe container. It can last up to 3 months in the freezer. For best results, divide portions into smaller containers. This makes it easy to thaw just what you need. For reheating, you can use the stove or microwave. If using the stove, place the curry in a pot. Add a splash of water to keep it moist. Heat it on medium until it is hot. If using the microwave, cover the bowl and heat in short bursts. Stir in between to ensure even heating. Always check the temperature before serving. Enjoy the flavors again! The best cut of chicken for curry is bone-in, skin-on pieces. This includes thighs and drumsticks. These cuts stay juicy and tender during cooking. They also add rich flavor to the dish. If you prefer lean meat, you can use chicken breasts. However, they may dry out if overcooked. Yes, you can make this curry ahead of time. In fact, it often tastes better the next day. The flavors blend and deepen after resting. Just let it cool, then store it in an airtight container. Keep it in the fridge for up to four days. You can also freeze it for up to three months. Thaw in the fridge before reheating. To reduce the spiciness of the curry, you can adjust the red chili powder. Start with half the amount and taste as you cook. Adding extra yogurt can also help cool the heat. You may mix in coconut milk for a creamier texture and less spice. Finally, serve the curry with rice or naan to balance the flavors. You learned how to make a delicious chicken curry with simple ingredients. We discussed the key components, from chicken to spices, and how to prepare them. Following step-by-step instructions helps you cook the chicken perfectly. Remember the tips for flavor, tenderness, and the many ways to adjust the dish. Whether you store it for later or try variations, you'll enjoy a tasty meal. Cooking can be fun, and sharing this dish makes it even better. Enjoy your curry journey!$

Spicy Indian Chicken Curry

A flavorful and spicy chicken curry made with aromatic spices and yogurt.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

1.5 lbs chicken, cut into pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger paste
2 medium tomatoes, pureed
0.5 cup plain yogurt
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder
to taste salt
for garnish fresh cilantro
1 cup water

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté till they turn golden brown.
Stir in the minced garlic and ginger paste, cooking for another minute until fragrant.
Pour in the pureed tomatoes and cook until the oil begins to separate from the mixture, stirring occasionally (about 5-7 minutes).
Add the yogurt to the pot and mix well, allowing it to incorporate into the tomato base.
Season the mixture with cumin, coriander, turmeric, garam masala, red chili powder, and salt. Cook for an additional 3-4 minutes, stirring continually.
Once the spices are well integrated, add the chicken pieces, stirring to coat them evenly with the sauce.
Pour in the water, bringing the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the chicken is cooked through and tender.
Taste and adjust seasoning if necessary. Garnish with freshly chopped cilantro before serving.

Notes

Serve with naan or basmati rice for a complete meal.

Keyword Chicken, curry, Indian, Spicy