Chicken Curry Recipe
Recipe: https://recipestripper.com/recipes/54f670d6-9d58-4c6d-83e6-82db8e0727ed
Original source: https://www.indianhealthyrecipes.com/chicken-curry/
Recipe image: https://www.indianhealthyrecipes.com/wp-content/uploads/2021/07/chicken-curry-recipe.jpg

Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.
Yield: 3
Prep time: PT15M
Cook time: PT35M
Total time: PT50M

Ingredients
- ½ kg (1.1 lbs.) chicken ((preferably bone-in, boneless is okay))
- 2 to 3 tablespoons oil
- 1 cup (3 medium) onions ((fine chopped))
- 1 to 2 green chilies ((slit, omit for less spicy, Thai or Indian chili peppers or serrano peppers))
- 1 tablespoon ginger garlic paste (or ¾ inch ginger, 3 cloves garlic minced)
- ½ cup (2 medium) tomatoes ((pureed or finely chopped))
- ¼ cup yogurt ((or 1½ tbsp cashew butter or 12 cashews powdered & pureed with ¼ cup water, refer notes))
- ½ to ¾ teaspoon salt ((adjust as needed))
- ½ to 1 cup hot water ((or light coconut milk))
- 2 tablespoons coriander leaves (or mint leaves finely chopped)
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (or smoked paprika (½ tsp for less spicy))
- 1 teaspoon garam masala ((½ tsp more if needed, adjust to taste))
- 1 teaspoon coriander powder
- 1 bay leaf (or 1 sprig curry leaves)
- 4 cloves
- 2 inch cinnamon piece
- 3 green cardamom

Instructions
1. [Preparation] On a medium flame, heat oil in a deep pan.  Add the whole spices - bay leaf, cinnamon, cloves & green cardamoms.
2. [Preparation] Stir in the chopped onions and chilies. Saute until deep golden in color, for 7 to 8 mins.
3. [Preparation] Add ginger garlic paste and saute till you get a nice aroma, for about a minute.
4. [Preparation] Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
5. [Preparation] Turn down the heat to low, Stir in the yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
6. [Preparation] Cook on low heat, until the mixture smells good and aromatic.
7. [Preparation] Add chicken and coriander leaves. Fry on a medium heat till the chicken turns white or pale in color. This takes around 3 mins.
8. [Preparation] Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
9. [Preparation] Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
10. [How to make Chicken Curry] Pour hot water just enough (about ½ cup) to make a thick gravy. As you cook, chicken lets out plenty of moisture, depending on that add more water. Check the pictures in the post for consistency.
11. [How to make Chicken Curry] Cover and cook on a medium flame till the chicken is soft cooked and the curry/gravy turns thick. When the chicken is cooked completely it will fall off the bone easily.
12. [How to make Chicken Curry] Taste the curry & add more salt if needed. You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
13. [How to make Chicken Curry] Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.