By Shireen Jamooji
January 11, 2024
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For something that tastes sumptuous but is simple to make, this easy chicken curry checks all the boxes. Here’s how to recreate this dish at home.
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Marinating the Chicken: 1 kg pounds of skinless, bone-in chicken 2 tablespoons of yoghourt 1 tablespoon of freshly squeezed lime juice 2 teaspoons of ginger garlic paste 2 teaspoons of salt (or to taste) 1 teaspoon of garam masala powder
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For the Curry: 1 tbsp of oil 1 tbsp of ghee 3-4 cloves 5-6 whole black peppercorns 1 ½ cups of chopped onions 2-3 green chillies 100 ml heavy cream ½ cup of milk 15-20 saffron strands ½ tsp of cardamom powder ½ tsp white pepper powder 2 tbsp of Kasuri methi 2 tsps Kashmiri chilli powder ½ tsp of garam masala ½ cup of crispy fried onions
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In a bowl, mix together yoghurt, lime juice, ginger garlic paste, salt, and garam masala powder.
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Add chicken to the bowl and coat it well with the marinade. Cover the bowl with cling wrap and refrigerate for 3-4 hours
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Heat oil and ghee in a pan over medium-high heat. When the oil is hot, add cloves and black peppercorns, sauté for 4-5 seconds.
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Add onions and cook until translucent (6-8 minutes), stirring frequently. Add chilies and cook for 8-10 seconds.
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Add the marinated chicken along with the marinade, cook for 5-6 minutes until the chicken is slightly browned and the raw smell is gone. Stir frequently.
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Add 1 cup of water, mix well, reduce heat to low, cover the pan with a lid and cook for 40-45 minutes until the chicken is well-cooked. Stir occasionally.
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Add cooking cream, milk, saffron strands, cardamom powder, white pepper powder, and Kasuri methi, cook for another 2 minutes.
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Add chilli powder and garam masala powder, mix well. Add crispy fried onions and cook for 4-5 minutes, stirring frequently. Serve hot.
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