Indian Chicken Curry

Indian chicken curry

Ingredients:

Servings: 2 - 3 people

• Chicken (bone-in or boneless) - 500 gm

• Onions - 2 medium-sized, finely chopped

• Green chilies - 2 to 5 (depending on your desired spice level)

• Ginger garlic paste - 1 tbsp

• Mint leaves - Handful

• Yogurt - 3-4 tbsp

• Fresh coriander - Handful, chopped (for garnish)

• Chicken broth or hot water - 1/2 cup

• Oil of your choice - 2 to 3 tbsp

• Chilli powder - 1 to 1.5 tsp (depending on your desired spice level)

• Turmeric - 1/2 tsp

• Salt - to taste

• Garam masala (homemade or store-bought) - 1 tsp

• Lemon - 1/2 (to squeeze before serving)

  
  

Method:

1. Heat oil in a pan over medium heat. Add finely chopped onions, green chilies and turmeric. Sauté until the onions are deep golden brown.

2. Add ginger garlic paste and mint leaves, and sauté until the raw smell of the paste disappears.

3. Add the chicken, mix it well with the onion mixture, and cook on medium heat, covered, until the chicken changes color and oil starts to separate from the sides. Stir occasionally to prevent burning.

4. Add chili powder, garam masala, salt, and yogurt. Mix well and let it cook for an additional 5 minutes.

5. Add hot water or chicken broth and bring it to a simmer. Let the chicken cook until fully tender.

6. Garnish with fresh coriander leaves and squeeze lemon juice over the curry before serving.

   
   

Additional Notes:

• For deeper flavor, marinate the chicken with yogurt, ginger garlic paste, chili powder, salt, lemon juice, and oil for 30 minutes to overnight.

• The quantity of water/broth can be adjusted depending on your preferred curry consistency. If you like a thicker curry, you can skip the water/broth or use less.