Railway Station Chicken
Step off the bustling platform and into the rich, aromatic world of "Railway Station Chicken," a classic Indian curry inspired by meals served to travelers in the bygone era of rail journeys. This hearty dish features tender, bone-in chicken pieces simmered in a deeply flavorful blend of caramelized onions, tangy tomatoes, and creamy yogurt, enhanced with earthy whole spices, vibrant Kashmiri chili, and fragrant garam masala. The dish’s secret lies in its perfect balance of spice and heat, complemented by a final garnish of fresh coriander. Ideal when paired with steamed rice, soft naan, or flaky roti, this authentic recipe brings the warmth of Indian hospitality to your table. Perfect for family dinners or nostalgic daydreams, Railway Station Chicken is your ticket to bold, comforting flavors.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 2 medium Onion (thinly sliced)
- 3 medium Tomatoes (finely chopped)
- 2 whole Green chilies (slit)
- 2 tbsp Ginger-garlic paste
- 4 tbsp Yogurt (whisked)
- 3 tbsp Vegetable oil
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp Garam masala powder
- 1 set Whole spices (cinnamon stick, 4 cloves, 2 cardamom pods, 2 bay leaves)
- 1.5 tsp Salt
- 2 tbsp Fresh coriander (chopped, for garnish)
- 1 cup Water
Instructions
Wash the chicken pieces thoroughly and set aside.
Heat vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the whole spices (cinnamon stick, cloves, cardamom pods, bay leaves) and sauté until they become fragrant, about 1 minute.
Add the sliced onions and sauté until golden brown, stirring occasionally, about 8-10 minutes.
Stir in the ginger-garlic paste and slit green chilies, and cook for 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 6-7 minutes.
Mix in the coriander powder, turmeric powder, Kashmiri red chili powder, and salt. Cook for another 2 minutes to let the spices bloom.
Add the chicken pieces and coat them well with the masala. Cook the chicken for 7-8 minutes, stirring occasionally.
Lower the heat and mix in the whisked yogurt. Stir continuously to prevent curdling, then cook for 4-5 minutes until the mixture thickens.
Add water and bring the curry to a gentle boil. Cover the pan, reduce the heat to low, and let the chicken simmer for 20 minutes or until fully cooked and tender.
Once the chicken is cooked, sprinkle garam masala powder and give it a final stir.
Garnish with freshly chopped coriander and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 23.5 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 456 mg | 35% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4120 mg | 88% | |
*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.
