Chicken Curry North Indian Style
Indulge in the rich, aromatic flavors of North Indian cuisine with this tantalizing Chicken Curry recipe. Perfectly spiced and deeply flavorful, this dish features tender chicken simmered in a luscious tomato-yogurt gravy infused with warm, earthy spices like cinnamon, cardamom, and cloves. Sautéed onions form a flavorful base, while turmeric, coriander, and garam masala add layers of complexity. A hint of heat from red chili powder and optional green chilies elevates this curry to new heights. Serve it steaming hot with fluffy basmati rice or buttery naan for a truly satisfying meal. Easy to make in under an hour, this classic North Indian chicken curry is a surefire crowd-pleaser that combines tradition and comfort in every bite!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 2 medium Onions (finely chopped)
- 3 medium Tomatoes (pureed)
- 2 tablespoons Ginger-garlic paste
- 3 tablespoons Yogurt
- 3 tablespoons Cooking oil or ghee
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 1 inch Cinnamon stick
- 3 pods Green cardamom pods
- 3 pieces Cloves
- 0.5 teaspoons Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 cup Water
- 2 pieces Green chilies (optional, slit)
Instructions
Heat the oil or ghee in a large, heavy-bottomed pan over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until aromatic.
Add the finely chopped onions and sauté until golden brown, stirring frequently to avoid burning.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the onions in the spices.
Pour in the tomato puree and cook for 6-8 minutes, stirring occasionally, until the oil separates from the masala.
Lower the heat and add the yogurt, one tablespoon at a time, stirring constantly to avoid curdling.
Add the chicken pieces to the pan, stirring to coat them in the masala. Cook for 5 minutes, allowing the chicken to brown slightly.
Pour in the water and bring the mixture to a boil. Lower the heat to a simmer, cover the pan, and cook for 20-25 minutes or until the chicken is tender.
Stir in the garam masala powder and slit green chilies (if using). Cook uncovered for another 2-3 minutes.
Garnish with chopped fresh cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 18.6 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 355 mg | 27% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2408 mg | 51% | |
*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.
