Home-style Chicken Curry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Marination

   First, gather all your tools: a kadhai, mixing bowl, chopping board, knife, measuring spoons, and grater. In the mixing bowl, combine the washed chicken pieces with 1/2 cup whisked curd, 1 tsp grated ginger, 1 tsp crushed garlic, 1/4 tsp turmeric powder, and 1/2 tsp salt. Mix everything well with your hands until the chicken is evenly coated. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes. While it marinates, finely chop the 2 medium onions and 2 medium tomatoes, and slit the 2 green chillies.

2. 02

   Sautéing Onions

   Place the kadhai on your stove over medium flame. Add 3 tbsp cooking oil and let it heat up for about 1 minute. Once the oil is shimmering slightly, add the finely chopped onions. Stir them frequently with a spoon, cooking for about 8-10 minutes, until they turn a deep golden brown color. This step is crucial for the curry's flavor and color.

3. 03

   Adding Aromatics and Tomatoes

   Once the onions are golden brown, add the remaining 1/2 tsp grated ginger and 1/2 tsp crushed garlic to the kadhai. Sauté for 1 minute, stirring continuously, until you can smell their fragrant aroma. Then, add the finely chopped tomatoes and the 2 slit green chillies. Cook for about 5-7 minutes on medium flame, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture.

4. 04

   Spices and Masala Base

   Reduce the flame to low. Add 1/4 tsp turmeric powder, 1 tsp red chilli powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1 tsp salt to the tomato-onion mixture. Stir well for 1-2 minutes, ensuring the spices are thoroughly combined with the base. If the mixture seems too dry, you can add 1-2 tablespoons of water to prevent the spices from burning.

5. 05

   Adding Marinated Chicken

   Increase the flame to medium. Carefully add the marinated chicken pieces to the kadhai. Stir gently to coat all the chicken pieces with the spice masala. Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken pieces change color from pink to opaque white on the outside.

6. 06

   Simmering the Curry

   Pour 1 cup of hot water into the kadhai. Stir everything gently to combine. Bring the curry to a gentle boil, then reduce the flame to low. Cover the kadhai with a lid, making sure it's sealed well.

7. 07

   Cooking to Tenderness

   Let the chicken curry simmer covered on low flame for 20-25 minutes. During this time, the chicken will cook through and become tender. You can gently stir it once or twice after 10 minutes to prevent sticking, but avoid opening the lid too frequently to retain moisture.

8. 08

   Finishing Touches

   After 20-25 minutes, check if the chicken is tender by piercing a piece with a fork – it should go through easily. Stir in 1/2 tsp garam masala powder. Cook for another 2 minutes uncovered on low flame to let the flavors meld. Finally, turn off the flame and garnish with 1/4 cup fresh chopped coriander leaves.