Chicken Asopa
Delight your taste buds with Chicken Asopa, a flavor-packed Indian chicken curry that combines the richness of aromatic spices and the creaminess of yogurt. This dish features tender chicken simmered in a luscious gravy made with sautéed onions, spiced tomato puree, and a fragrant blend of turmeric, coriander, and garam masala. Freshly minced garlic and ginger, along with a hint of green chili, lend a bold, tantalizing aroma, while the yogurt adds a subtle tangy note that beautifully balances the heat. Perfectly customizable with bone-in or boneless chicken, Chicken Asopa is a versatile, hearty entrée ideal for pairing with fluffy naan, buttery parathas, or steamed basmati rice. Ready in under an hour, it's your perfect go-to recipe for a wholesome, crowd-pleasing meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless)
- 3 tablespoons Oil
- 2 medium Onions (finely chopped)
- 3 medium Tomatoes (pureed)
- 5 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 medium Green chili (slit)
- 3 tablespoons Yogurt (beaten)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 1 cup Water
Instructions
Clean and wash the chicken pieces thoroughly. Pat them dry and set aside.
Heat oil in a heavy-bottomed pan or kadhai over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the finely chopped onions and sauté until golden brown, stirring occasionally.
Stir in the minced garlic, grated ginger, and slit green chili. Cook for 1-2 minutes until the raw aroma fades.
Add the tomato puree and cook until the oil separates and the mixture turns thick, about 8-10 minutes.
Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the chicken pieces to the pan and stir to coat them evenly with the spice mixture. Cook for 5-7 minutes, stirring occasionally.
Reduce the heat and add the beaten yogurt, stirring continuously to prevent curdling. Cook for another 5 minutes.
Pour in one cup of water, cover the pan with a lid, and let the chicken simmer for 20-25 minutes, or until fully cooked and tender.
Sprinkle garam masala and give it a final stir. Garnish with freshly chopped cilantro.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.8 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 286 mg | 22% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2669 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
