Indian Chicken Curry Urban Rajah
Dive into the vibrant flavors of Indian cuisine with the "Indian Chicken Curry Urban Rajah" recipe—a bold, aromatic dish that's bursting with spice and authenticity. This curry features tender, marinated chicken thighs simmered in a rich sauce made with pureed tomatoes, yogurt, and a blend of warming spices like garam masala, cumin, and coriander. Green chilies add a touch of heat, while fresh ginger and garlic elevate the depth of flavor. Perfectly balanced, this one-pot meal is ready in under an hour, ideal for both weeknight dinners and special occasions. Garnish with fresh cilantro and pair with steamed rice, naan, or roti for a comforting and satisfying experience. Whether you're an Indian food enthusiast or exploring new flavors, this chicken curry is sure to impress!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 120 milliliters plain yogurt
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 medium onion (finely chopped)
- 300 grams tomatoes (pureed)
- 3 tablespoons vegetable oil
- 200 milliliters water
- 2 tablespoons fresh cilantro leaves (chopped, for garnish)
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1.5 teaspoons salt
- 2 green chilies (sliced)
Instructions
Prepare the chicken marinade by mixing the yogurt, half of the minced garlic, half of the grated ginger, turmeric powder, and 1 teaspoon of salt in a bowl. Add the chicken thighs and coat them well. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for better flavor).
Heat 2 tablespoons of oil in a large pan or skillet over medium heat. Add the chopped onions and sauté until golden brown, about 10 minutes.
Stir in the remaining garlic, ginger, and green chilies. Cook for another 1-2 minutes until fragrant.
Add the coriander powder, cumin powder, garam masala, and red chili powder. Stir well to toast the spices for 30 seconds.
Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Add the marinated chicken to the pan. Stir to coat the chicken with the masala mixture. Cook for 5 minutes, allowing the chicken to begin browning.
Pour in the water and bring to a gentle simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Adjust the salt to taste. If the curry is too thick, add a little more water to reach the desired consistency.
Garnish with chopped fresh cilantro leaves and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 38.0 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 497 mg | 38% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3748 mg | 80% | |
*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.
