Homestyle Chicken Curry

    1 hour

    If you have never cooked with spices before and have got people at your home who have a taste for spices then this the recipe for you!!..A very warm and easy to cook recipe adapted from Chef Harpal Singh Sokhi's "Mother's Chicken Curry" recipe with a little variation. First time i cooked it at home, i remember the surprised looks on everyone's face..they never imagined i could go beyond baking cakes or doing the oven work..but here was the dish with a proper indian taste and a good balance of spices. I've cooked this ever since. A must try for everyone.

    46 people made this

    Serves: 5 

    • 2T Coriander seeds
    • 1T Cumin
    • 4 Black cardamon
    • 2 Bay leaves
    • 15 Black peppercorns
    • 1/2 Cinnamon stick
    • 2T Cooking oil
    • 4 Medium sized onions, chopped
    • 2T Ginger garlic paste, homemade
    • 4 Tomatoes, chopped
    • 1/2t Ginger powder
    • 1t Red chili powder
    • 1/2t Tumeric
    • 2 Green chillies, chopped
    • 1kg Chicken, skinned and cut into pieces
    • 1cup Yogurt
    • To taste Salt
    • 2cups Water
    • 2T Coriander leaves, to garnish
    • 2inches Ginger, julienned to garnish

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Dry roast coriander seeds, black cardamon, bay leaves, peppercorns and cinnamon stick and grind in a blender.
    2. Heat oil in a pan and add onions to it once it's hot enough. Just when onions turn translucent add ginger garlic paste and cook for 2minutes.
    3. Add the tomatoes, cover the pan and wait till tomatoes mushy,ie, for about 5minutes.
    4. Meanwhile add ginger powder to ground spices.
    5. Add turmeric, chili powder and green chillies in the pan and saute.
    6. Add the chicken along with the yogurt, cover and cook for 15-20minutes
    7. Add the ground spices to the chicken and cook it for 5minutes with the lid on.
    8. Add 2cups water and bring it to a boil. Let it cook for 10-20 minutes uncovered.
    9. Check the pieces if they are cooked, remove from the heat, garnish it with coriander and ginger and serve.


    If using mustard oil, heat it over a high flame until the smoke starts comming out.

    See it on my blog


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