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North Indian Chicken Curry

the.instructor's picture
  Onions 2 Medium, cut in to chunks
  Garlic 2 Clove (10 gm)
  Jalapeno chile 2 Teaspoon (Minced Fresh Or Canned Seed Before Mincing For A Milder Curry)
  Chopped ginger 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
  Canned tomato paste 2 Tablespoon
  Turmeric 1 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Plain yogurt 1⁄2 Cup (8 tbs)
  Whole chicken 4 Pound
  Salt To Taste
  Coriander leaf 1 Teaspoon
  Garam masala 1 Tablespoon

In a blender or food processor, whirl onions, garlic, chile, ginger, and 1/4 cup of the water until pureed.
Pour into a 10- to 12-inch frying pan and cook over medium heat, stirring occasionally, until dry and thick, 15 to 20 minutes.
Reduce heat to medium-low; stir in oil, tomato paste, turmeric, cayenne, and yogurt.
Cook, uncovered, stirring occasionally, until thickened, 5 to 10 minutes.
Meanwhile, pull skin off chicken; discard.
Cut drumsticks and thighs apart; rinse meat and pat dry.
Add to sauce and turn to coat.
Cover and simmer, turning once, until meat at thighbone is no longer pink (cut to test), 40 to 45 minutes.
Add about 1 tablespoon more water if sauce begins to stick to pan.
Transfer chicken to a serving dish.
Skim and discard fat from sauce, then season to taste with salt.
Spoon sauce over chicken.
Decorate with Coriander leaf.
Offer Garam Masala to sprinkle over each serving.

Recipe Summary

North Indian
Main Dish
Stir Fried
Cook Time: 
2 Minutes

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North Indian Chicken Curry Recipe