Ultimate Indian Chicken Curry

Looking for an authentic and rustic Indian Chicken Curry that is loved across all borders? This is it! The Ultimate Indian Chicken Curry goes well with all rice dishes and flatbreads.

Ultimate Indian Chicken Curry

® This is a RAS signature Recipe©

♦Prep time:20min ♦Cook time:15min ♦Serves 4
A pressure cooker is traditionally used for this recipe. You may also cook in a regular heavy-based pot with a lid.

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EAT AND TELL!!! Let us know if you tried – Ultimate Indian Chicken Curry

Ultimate Indian Chicken Curry

Author: Shana Shameer

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Servings: 4

Description

This "rustic and ultimate" Indian chicken curry with potato evokes a hearty, home-style dish with a deep, complex, and unpretentious flavour profile, distinct from the creamier, restaurant-style curries.

The "rustic" quality comes from patiently sautéing onions with ginger and garlic, and frying the marinated chicken pieces in this before adding spices. This creates a rich base that gives the curry its deep colour and flavour as well as natural thickness.

Ingredients:

Servings

• 1 whole Chicken (1-1/4 kg, cleaned, skinned – cut into small to medium pieces - with bone)
• 1½ tsp Salt (Approximate measure -to taste)
• ½ tsp Turmeric powder
• 4 medium-sized Onions, sliced thinly
• 3 Tbsp Garlic, chopped finely
• 2 Tbsp Ginger, chopped finely
• 3 small Green Chillies , sliced into rings (or 1 large)
• 1½ - 2 Tbsp Coriander powder
• 1½ Tbsp Mild Red Chilli powder/ Paprika
• 1 Tbsp Garam Masala (Get My Recipe For Garam Masala in notes– it really makes this dish awesome)
• ¼ tsp Black pepper (freshly cracked)
• 2 large Tomatoes, chopped
• 4 Green cardamom pods (crushed to expose the seeds - Make sure they still smell good)
• 2 handfuls Fresh Coriander leaves, chopped
• 1-2 Potatoes (peeled, cut into large pieces- Optional)
• 2 Tbsp Sunflower/Vegetable Oil (use as little as possible - DO NOT use too much oil for this curry)
• You will need a pressure cooker

Instructions

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1. Cut the cleaned, skinned, and rinsed chicken into (small to medium)-sized pieces. Rinse well and drain.
2. Marinate the drained chicken with about 1 tsp salt and turmeric powder(1/2tsp). Set aside, while you chop up the remaining ingredients.
3. Heat the oil(2Tbsp) in the pressure cooker.
4. Before the oil gets too hot, add the garlic(3Tbsp) and stir.
5. A few seconds later, before the garlic changes color, add the ginger (2Tbsp)and stir as well.
6. Once aromatic, add the sliced onions(4Nos) and saute well, till the onions are softened.
7. Add the green chilli(to taste), followed by the marinated chicken.
8. Cook on HIGH heat, tossing the chicken well in the sauteed ingredients. Allow the chicken to fry a bit, and turn white all over ( no longer pink). Allow any excess moisture (water) to run dry as well.
9. Next: Add spices; Coriander powder(1½ - 2Tbsp), Chili powder(1 ½Tbsp), Garam masala(1Tbsp), Cracked black pepper(1/4tsp) and toss again to coat the chicken thoroughly and also cook the spices.
10. Once the oil separates, add the tomatoes(2Nos). Toss and add Green cardamom(4Nos).
11.  Allow to cook down for a while.
12. Add the Coriander leaves(2handfuls), reserving some for the garnish, Fold in.
13. Now add some more salt to taste ( about  ½ tsp more should do).
14. Add potato pieces now, if using. Toss into the masala.
15. Do not add water, the chicken will release its own juices.
16. Close the cooker. Apply the pressure regulator (weight) and cook on medium-high till you hear the first whistle.
17. Reduce the heat to low and cook for the remaining 2 steam whistles.  (3 whistles total).
18. Turn off heat and allow it to cool by itself, slowly.
19. Open the cooker, if there is too much liquid, continue to simmer till the gravy thickens slightly.
20. (This may vary according to moisture content) - if the gravy is already thickened, add some more coriander leaves as garnish.
21. Enjoy this delicious curry with rice, roti, paratha, naan, etc.

Note

• You can make different variations of this curry by using different varieties of Garam Masala. However, I recommend my Garam Masala Recipe for a very tasty curry. I also make it with MDH Garam Masala.
• Make sure if you are using potatoes to select those with low sugar content or it could result in a sweetened curry. Russet potatoes work well.Key Ingredients: Chicken, Onion, Tomato, Garlic, Ginger, Spices, Oil, Salt, Coriander leaves, Potato(optional).

Keywords: ultimate indian chicken curry, Indian chicken curry