Gujarat Chicken
Delight your taste buds with Gujarat Chicken, a flavorful Indian chicken curry that beautifully balances tangy, spicy, and aromatic flavors. This dish features tender chicken marinated in creamy yogurt, turmeric, and red chili powder, then simmered in a rich gravy made with golden sautéed onions, juicy tomatoes, and a medley of earthy spices like cumin and coriander. Infused with the warmth of ginger, garlic, and green chilies, the dish is finished with a vibrant touch of fresh cilantro and a squeeze of zesty lemon juice. Perfectly paired with steamed rice, naan, or roti, this Gujarati-inspired chicken curry offers an authentic taste of Indian cuisine, bringing a comforting and irresistible dish to your table. Whether it's a family dinner or a festive occasion, Gujarat Chicken is a crowd-pleasing recipe you'll want to make again and again!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless)
- 200 grams Plain yogurt
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 3 tablespoons Vegetable oil
- 2 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 2 large Green chilies (sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 250 milliliters Water
- 1 tablespoon Lemon juice
Instructions
In a large bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and a pinch of salt. Mix well, cover, and set aside for at least 15 minutes.
Heat the vegetable oil in a deep pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onions and sauté until golden brown, about 7-8 minutes.
Stir in the garlic paste, ginger paste, and sliced green chilies. Cook for 2 minutes, stirring frequently.
Add the chopped tomatoes and cook until they soften and form a thick paste, about 5-7 minutes.
Lower the heat and add the coriander powder. Stir for 1 minute to ensure the spices toast evenly without burning.
Add the marinated chicken and mix well so it is coated with the onion-tomato mixture. Cook for 5 minutes, stirring occasionally.
Pour in the water, cover, and let the chicken simmer on low heat for 20-25 minutes, or until fully cooked and tender. Stir occasionally to prevent sticking.
Check the seasoning and add salt as needed. If the gravy is too thick, add a bit more water and simmer for another 2-3 minutes.
Once the chicken is cooked, turn off the heat and mix in the chopped fresh cilantro and lemon juice for added flavor.
Serve hot with steamed rice, naan, or roti, and enjoy this aromatic Gujarati-inspired chicken dish!
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 23.6 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 556 mg | 43% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3000 mg | 64% | |
*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.
