Chicken curry is as popular as Butter Chicken but the former is a healthier version to enjoy Indian flavours. My friend from India is a die hard fan of my dish and she definitely is the inspiration behind this blogpost. 🙂
Chicken curry as the name says is chicken cooked with various spices in a tomato-onion paste. I understand this might look tough and a lot to take in, but, keeping all the spices in front of you while preparing would make it super easy.
No marination needed. No butter. No cream. Just a pinch of Maggie Masala.
Jugni’s Magic
Lets quickly list out the Ingredients for Chicken Curry:
- Chicken boneless – 450 gms
- Olive oil – 2 tbsp
- Bay leaf – 2 (small or 1 big)
- Cloves – 3
- Pepper corns 7-8
- Green cardamom – 2
- Ginger – Garlic paste – 1 tbsp
- Salt – 2 tsp (as per taste)
- Red chilli powder – 1 tbsp
- Coriander powder – 2 tbsp
- Turmeric – 1 tbsp
- Cumin Powder – 1 tbsp
- Magic Maggie Masala – 1/2 tsp
- Water – as needed (1 cup)
- Tomatoes – 2 big (3 small)
- Onion – 2 big (3 small)
- Make separate pastes for onion and tomato by grinding and blending them in a mixer grinder.
Preparation of Chicken Curry
- Heat a deep pan and put oil into it (medium high heat).
- Add bay leaves, cloves, pepper corns and cardamom, and give a stir for a minute.
- Then add onion paste and ginger garlic paste, and keep stirring until the paste reduces to half. It might take 5 minutes.
- Then add all the dry masalas except salt and Maggie masala, i.e. red chilli powder, coriander powder, cumin powder and turmeric. If you see that the mixture is very dry, splash some water (1-2 tbsp).
Jugni’s tip – while adding dry masalas, put the gas to minimum to avoid burning the spices. - Then add tomato paste and stir it continuously for about 12 minutes (or until it leaves the oil on sides).
I generally put a reminder for 12-13 minutes on my google home 😉 and stir in between. It saves my energy. ❤️ - Then add 1/2-1 cup of water and let it blend with the onion tomato curry. You can cover the pan with the lid for a minute.
Jugni’s tip – Make sure the water doesn’t float above the curry, it should blend well and become a paste. - Then add 1.5-2 inch size chicken blocks, I used chicken breast here. Mix it well and add water if you want more curry. I generally add 1/2 cup more to enjoy it with rice. Also add salt at this time.
- After mixing the chicken well in the curry, cover the lid, set the gas on low flame and let it cook for 18-20 mins. Stir 3-4 times in between.
PATIENCE IS THE KEY here ❤️. - Finally add the Maggie magic masala and garnish it with coriander leaves.
This dish can be enjoyed with roti, naan, white rice or biryani. The flavours from all the spices blend so well when it is cooked patiently 🙂 If you like spicy, add some green chillies or you can also try Jugni’s fav Green Chutney.
This Chicken Curry is currently on the stove in my kitchen and Jugnu is hovering around waiting for lunch. 😄
Let me know if you like the recipe, by hitting the like button, and share it with your loved ones.
Flying Away
Jugni!
Hey, Jugni 