You can’t go wrong with this simplest of all chicken curries.
Simplest Chicken Curry
If you are new to Indian cooking, this recipe is a great one to try. It is my best bet when I am craving chicken curry, but don’t have the time for an elaborate
Chicken pieces- 700-800gm
Yoghurt - 1 cup beaten
Chilli powder- 1tsp
Ginger - 1 inch
Garlic - paste of 4 cloves or 1tbsp
Salt to taste
Garam masala- 1/4tsp
Sugar - 1/2tsp
Cinnamon sticks- 2 inches
Bay leaf- 2
Oil- 2tbsp for cooking
Beat the yoghurt. Add the half of turmeric, half of the chilli powder, some salt, and half of the
ginger garlic paste. Leave the chicken to marinate in this for about 20 minutes. The yoghurt
beautifully tenderises the chicken and lends a wonderful tangy flavour to the curry.
Heat the oil in a kadhai or wok. When hot, add the cinnamon, bay leaf, cloves and cardamom. In
about 1 minute, they will begin to swell up in size.
Toss in the onion and fry for 2-3 minutes till softened and pinkish in colour.
Add the remaining turmeric and chilli powders. Fry for 1 minute.
Add the remaining ginger garlic paste. Fry for 1 minute.
Add the chicken from the marinade. Fry for 6-7 minutes till the chicken starts cooking.
Now add the rest of the marinade. Adjust the seasoning.
Cover and cook for 15 minutes till the chicken is cooked and separating from the bone. Chicken
on the bone works best for this recipe.
You are left with a deliciously thick, beautiful tempting chicken curry. Serve hot with rice or rotis!