Authentic Chicken Curry
Delve into the heart of Indian cuisine with our Delhi Style Chicken Curry recipe. This rich and aromatic curry, a staple in the bustling streets of Delhi, marries tender chicken pieces with a robust blend of spices, tomatoes, and onions. Each bite offers a harmonious explosion of flavors, from the warmth of garam masala to the subtle heat of chillies, perfectly balanced with the tanginess of tomatoes. Ideal for those looking to recreate the authentic taste of Delhi's famed culinary scene at home, this recipe promises a truly indulgent experience. Follow along as we guide you through each step, ensuring your journey to mastering this classic dish is as enjoyable as it is delicious.
Ingredients
Marination
- 1 kg chicken cut pieces with bone
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1/2 tsp turmeric powder
Onion-Tomato paste
- 2 large red onions roughly chopped
- 4 green chilies
- A handful of coriander stems
- 3 medium tomatoes roughly chopped
Spice Mix
- 1,5 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp Kashmiri red chili powder
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1/2 tsp fenugreek methi powder
- 1/4 cup water
For Cooking
- 4 tsp oil or ghee
- 1 cinnamon stick
- 5-7 cloves
- 4 green cardamom pods
- 2 bay leaves
- 1 cup yogurt
- 1/2 cup coconut milk
- 1 tsp salt (optional)
- 1 tsp garam masala
- 1 tsp kasuri methi dried fenugreek leaves
- Fresh coriander leaves chopped
Instructions
- Marinate the Chicken:
- Combine chicken with ginger-garlic paste, salt, turmeric, and red chili powder.
- Mix well and marinate for at least 1 hour or overnight in the fridge.
- Prepare Onion-Tomato Paste:
- Blend onions, green chilies, coriander stems into a smooth paste. Set aside.
- Blend tomatoes into a smooth paste. Set aside.
- Prepare Spice Mix:
- In a small bowl, mix together coriander, cumin, Kashmiri chili, turmeric, and fenugreek powders with water to form a paste. Set aside.
- Cook the Chicken:
- In a large pan, heat 2 tablespoons of oil/ghee.
- Add the marinated chicken and fry for about 7 minutes, stirring occasionally, until slightly browned.
- Remove chicken and set aside.
- Cook Spices and Paste:
- In the same pan add cinnamon, cloves, cardamom, and bay leaves. Fry for a minute until aromatic.
- Add the onion paste and cook on medium heat until it starts to brown and oil separates.
- Add Spice Mix:
- Mix in the prepared spice mix. Stir and cook for 2 minutes until the raw smell of spices goes away. .
- Add tomato paste and cook until they soften and the oil begins to separate (2-3 minutes). Keep stirring.
- Add yoghurt and keep stirring for 1 minute.
- Cook until oil start to separate.
- Combine Chicken:
- Add the fried chicken pieces to the pan. Mix well to coat the chicken with the masala.
- Cook covered on low heat for about 7 minutes or until the chicken is fully cooked.
- Add coconut milk and cook for 1 minute
- Final Touches:
- Sprinkle garam masala, kasuri methi, and chopped coriander leaves. Mix gently.
- Cook for another 2-3 minutes.
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