Chicken Curry with Whole Spices
Unveil the vibrant flavors of India with this aromatic Chicken Curry with Whole Spices, a comforting dish that melds tender chicken pieces with a medley of warm, whole spices like cumin, cinnamon, and cardamom. Perfectly balanced with the richness of ghee or oil, the tang of whisked yogurt, and the freshness of chopped cilantro, this curry is a celebration of authentic Indian cuisine. Sautéed onions, tomatoes, aromatic chilies, and a blend of ground spices form a luscious, deeply flavorful base, while the gentle simmering ensures every bite is infused with bold, enticing notes. Ready in just an hour, it’s an ideal recipe for dinner parties or cozy weeknights and pairs beautifully with steamed basmati rice, buttery naan, or flaky roti. Whether you're a seasoned cook or new to Indian cooking, this dish is a must-try for its simple yet sophisticated depth of flavor.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into pieces)
- 2 medium Onions (finely sliced)
- 2 medium Tomatoes (chopped)
- 1 tbsp Ginger (grated)
- 1 tbsp Garlic (minced)
- 2 pieces Green chilies (slit lengthwise)
- 1 tsp Whole cumin seeds
- 1 piece Cinnamon stick
- 4 pieces Green cardamom pods
- 4 pieces Cloves
- 2 pieces Bay leaves
- 0.5 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Red chili powder (adjust to taste)
- 1 tsp Garam masala
- 2 tbsp Fresh cilantro (chopped)
- 3 tbsp Vegetable oil or ghee
- 0.5 cup Plain yogurt (whisked)
- 1 cup Water
- 1 tsp Salt
Instructions
Heat the oil or ghee in a large, heavy-bottomed pan over medium heat.
Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté for 1 minute until aromatic.
Add the sliced onions and cook until golden brown, stirring occasionally, about 8-10 minutes.
Stir in the ginger, garlic, and green chilies. Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric, coriander, cumin, and chili powder. Cook for 5-7 minutes, stirring frequently, until the tomatoes turn soft and the spices are well blended.
Add the chicken pieces and mix them thoroughly with the spice mixture. Cook for 5 minutes, stirring occasionally, to lightly sear the chicken.
Reduce the heat to low and add the whisked yogurt to the pan. Stir quickly to prevent curdling.
Pour in the water and add the salt. Cover the pan with a lid and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender. Adjust the consistency by adding more water if needed.
Sprinkle garam masala over the curry and give it a final stir.
Garnish with fresh cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 3344 mg | 145% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 22.3 g | ||
| Protein | 282.6 g | 565% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 536 mg | 41% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3729 mg | 79% | |
*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.
