Chicken Curry
A rich, home-style chicken curry made with tender, flavorful chicken simmered in a balanced and creamy onion-tomato gravy.
Servings: 4 servings
Calories: 564kcal
Equipment
Ingredients
- 3 pounds chicken drumsticks or mixed cuts
- 3 tablespoons ghee or oil
- 3 bay leaves
- 1 teaspoon cumin seeds
- 1 medium red onion diced
- 1 tablespoon ginger garlic paste
- 1 green chili pepper diced
- salt to taste
- 1 + ¼ teaspoon garam masala divided
- ½ + ¼ teaspoon ground turmeric divided
- 2 teaspoons ground coriander
- 1 + ¼ teaspooon Kashmiri chili powder divided
- 1 cup tomatoes diced
- ½ cup dahi (plain yogurt)
- 1 cup hot water
Instructions
- Add ghee to a large pot over medium-high heat. Once hot, add the bay leaves and cumin seeds. They'll start to sputter after a minute, then add the diced onions and fry until deep golden brown.
- Once the onions have softened, stir in the green chili and ginger garlic paste. Sauté for a minute until the raw smell cooks out.
- Add the tomatoes, salt, garam masala, turmeric, coriander, and Kashmiri chili powder. Mix well, cover, and cook until the tomatoes soften and the oil begins to separate.
- Add the chicken and toss to coat. Fry for 3-4 minutes until the chicken on all sides until lightly browned.
- Reduce the heat to a simmer. Stir ¼ teaspoon garam masala, ¼ teaspoon turmeric, and ¼ teaspoon Kashmiri chili powder into the dahi. Pour the dahi and ½ cup of water into the pot to start with and stir.
- Cover and cook until the chicken reaches an internal temperature of 165℉ and is tender, about 12-15 minutes. Stir occasionally, basting the chicken with the curry. Add more water as needed.
- Taste and adjust for salt. Add garam masala if it needs more flavor.
- (Optional) Heat 2 tablespoons of ghee in a tadka pan. Once hot, add a ½ teaspoon of Kashmiri chili powder and ¼ teaspoon of turmeric. Remove from heat
- Garnish with cilantro. Serve with roti or rice.
Notes
- Use room temperature dahi to prevent curdling. If it does split, it'll come back together while it simmers.
- For more gravy, add an extra ½ cup of hot water and simmer longer.
- Curry thickens as it sits - add water when reheating if needed.
