Spicy Chicken Curry Recipe (NON-VEG)

Spicy Chicken Curry Recipe (NON-VEG)

The chicken should slow cook or simmer in the gravy to absorb all the flavors. You need to use bone-in chicken as boneless will not yield the same flavor as the former.

And the onions have to be sauteed beyond the ‘transparent’ stage or till lightly browned and once you add ginger garlic paste, continue to saute till the raw smell disappears and the oil separates. This is a very crucial process for making any Indian curry be it vegetarian or chicken. It makes for a perfect accompaniment to steamed rice, any flavored rice, biryani, chapati, or naan.

Ingredients:

• 1 kilograms chicken

• 1/2 cup tomato puree

• 1 tablespoon garlic paste

• 1 cinnamon stick

• 1 bay leaf

• 1 tablespoon garam masala powder

• 1 tablespoon kasoori methi powder

• 2 1/2 cup water

• 2 onion

• 1 tablespoon ginger paste

• 1 cup cashews

• 1 teaspoon cumin seeds

• 3 red chili

• 1 tablespoon coriander powder

• 2 tablespoon vegetable oil

For Marination:

• salt as required

• 1/3 cup lemon juice

• 1 teaspoon turmeric

For Garnishing:

• 1/2 handful coriander leaves

Recipe:

• Step 1 Wash the chicken & saute the whole spices

  Firstly, wash the chicken under running water and keep it aside. Now, take a non-stick pan and pour little oil in it. Then add whole spices - cumin seeds, cinnamon seeds, and bay leaf. Let them cook until the seeds start to crackle.

• Step 2 Marinate the chicken & prepare onion, cashews & red chilies paste

  On the other hand, marinate the chicken with salt, turmeric powder and lemon juice and keep it aside for 20-30 minutes. Now, using a grinder, grind onion and 1 cup of water to make a puree of thick consistency. Put aside till required. Wash the grinder and put cashews in it and add 1 cup of water. Make a paste of cashews of smooth consistency. Again, wash the grinder and grind red chilies with 1/2 cup of water to form a paste of thick consistency.

• Step 3 Cook the onion & tomato puree with the lid on

  Next, in the pan with the whole spices, add onion puree with ginger and garlic paste and cook it for 2 minutes. Add tomato puree to the pan and cook for another 2 minutes. Meanwhile, add salt to taste and red chili paste. Cover the pan with a lid.

• Step 4 Add the marinated chicken & cashews & red chili paste

  Then add the marinated chicken pieces in the gravy and let it cook for more than 15-20 minutes with the lid on the pan, after 15-20 minutes, check if the chicken pieces are cooked properly. Now, add cashews and red chili paste into the mixture and cook for another 2 minutes.

• Step 5 Add the spices & cook the chicken

  Now add garam masala, coriander powder, cashew nut paste, and Kasuri methi and mix them all well. Let the chicken curry cook for another 5 minutes and then turn off the flame. Garnish the curry with fresh coriander leaves and serve hot with steamed rice or paratha.

Tips

• Use mustard oil or ghee to prepare this chicken curry for the best taste.

• Try to slow-cook the chicken curry with the lid on. It might take more time but the taste and aroma will be worth it.

• Do not skip the whole spices in this recipe as they are really important to enhance the taste.