Enjoy this Homemade Chicken Curry, a flavorful Indian classic with tender chicken, aromatic spices, and rich onion-tomato paste. Easy to prepare and perfect with naan, roti, or rice, it's an ideal choice for a satisfying lunch or dinner.
Start by heating oil in a pan over medium heat. Toss in the cinnamon stick, bay leaves, fennel seeds, and cloves. Stir them around until they're fragrant.
Incorporate onion, garlic, and ginger into the pan, continuing to sauté until the onion becomes tender.
Add the tomatoes to the mix. Sauté them until they completely soften and turn into a mushy, tender blend.
Once cooked, remove the onion-tomato blend from the heat and transfer it to a blender.
Blend everything into a smooth paste. Remember, hot mixtures can be tricky, so make sure it's cooled down to room temperature before you start blending. Once it's nice and smooth, set it aside for later use in the recipe.
To Make Chicken Curry
Begin by heating oil in a pan over medium heat. Toss in the onions and sauté them until they're nice and soft.
Next, put in ginger garlic paste, chili powder, coriander powder, garam masala, and salt. Cook them until they turn fragrant.
After the spices smell good, add the chicken. Give them a good stir, making sure they get a nice coating of the spices.
Cover the pan and let the chicken cook for 3 to 5 minutes.
Open the lid, add the curry paste to the chicken, and mix well.
Pour in the water and mix well. Adjust the amount of water to make the curry as thick or thin as you like.
Cover the pan again and let the mixture boil for 12 to 15 minutes.
Open the lid, add coconut milk or heavy cream, and stir well. Let the curry boil for another 3 to 5 minutes. This is a good time to taste and add more salt if needed.
Mix in the crushed Kasoori Methi. Top it off with fresh cilantro leaves for garnish, then remove the pan from the heat. Your delicious chicken curry is ready to enjoy!
To Serve
Enjoy this Chicken Curry with your favorite rice varieties or flatbreads. For more pairing ideas, check out the serving suggestions section.
Notes
Tips for Crafting Perfect Chicken Curry:
Chicken Selection: While chicken breast is used in this recipe, feel free to choose curry-cut chicken thighs or bite-sized whole chicken pieces, depending on your preference.
Marinate Chicken: For deeper flavor, marinate the chicken pieces in a mixture of yogurt and a portion of the spice powders for at least 30 minutes before cooking. This tenderizes the meat and infuses it with spices.
Curry Paste: Freshly made curry paste is crucial for achieving the authentic Indian flavor and unique taste that distinguishes this dish from others. Investing time in making your own paste significantly enhances the curry's depth and aroma.
Handling Spices: When sautéing whole spices and spice powders, ensure they don't burn. Burnt spices can impart a bitter flavor. Sauté them until fragrant to effectively infuse the curry with their full, aromatic essence.
Liquid Base: Traditional Indian Chicken Curries are usually made with water. For an added depth of flavor, consider using chicken broth, but keep an eye on the salt content and adjust your curry's seasoning as needed.
Taste and Season: Don’t forget to taste your curry towards the end of cooking and adjust the seasoning if necessary. Sometimes a little extra salt or a pinch of sugar can balance the flavors perfectly.
Adjusting Thickness: Control the thickness of your curry by adjusting the amount of water or broth. For a thicker curry, simmer it uncovered for a longer period to reduce the liquid.
Resting Time: After cooking, let the curry sit for a few minutes before serving. This resting time allows the flavors to meld together better.