By Arpit Singh
Village style chicken curry
11 steps
Prep:20minCook:40min
This chicken curry is a flavor bomb! The tender chicken is marinated in spicy masala, then sautéed with onions and aromatics until golden brown. The curry is simmered low and slow in a rich and creamy sauce, infused with the heady scents of cumin, coriander, and garam masala. The result is a mouth-watering dish that is both comforting and exciting.
Updated at: Thu, 17 Aug 2023 11:30:36 GMT
Nutrition balance score
Great
Glycemic Index
20
Low
Glycemic Load
6
Low
Nutrition per serving
Calories797.3 kcal (40%)
Total Fat59.4 g (85%)
Carbs28.1 g (11%)
Sugars7.7 g (9%)
Protein40.8 g (82%)
Sodium360.1 mg (18%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.2kgchicken
cut into pieces
600gonions
finely chopped
4 inchginger
14garlic cloves
big
3green chilies
slit
1 tspcumin seeds
1 tspmustard seeds
3bay leaves
2cinnamon sticks
4green cardamom pods
2black cardamom
10black pepper corns
4cloves
1 tspturmeric powder
2 tspred chili powder
1 Tbspgaram masala
2 TbspChicken masala
1 tspcoriander powder
salt
to taste
coriander leaves
for garnish
½ cupoil
Instructions
Step 1
Heat the canola oil in a handi over medium heat.
Step 2
Add cumin seeds, mustard seeds, bay leaves, cinnamon sticks, black cardamom , pepper ,green cardamom pods, and cloves. Sauté for a few seconds.
Step 3
Add the finely chopped onions and sauté until golden brown.
Step 4
Add the ginger-garlic paste and sauté for another minute.
Step 5
Add the chicken pieces and mix well. Sauté for 5-7 minutes, stirring occasionally.
Step 6
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 5 minutes.
Step 7
Add the slit green chilies and mix well.
Step 8
Add Garam masala and Chicken Masala
Step 9
Cover the handi with a lid and cook on low heat for 20-25 minutes, stirring occasionally. The chicken will release its own juices and cook in it.
Step 10
Garnish with coriander leaves and serve hot with rice or roti.
Step 11
If the curry is still too watery, you can increase the heat to high and cook uncovered for a few minutes to evaporate some of the excess liquid.
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