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Most of us have likes to know, how to make authentic Indian chicken curry recipe? hence this is a simple home-style chicken masala recipe that you may find being used in most north Indian households with minor variations. One might safely say that there is no fixed recipe as such. In some variations, they might not sear the chicken but add it to the sautéing paste and sauté the chicken as well till the moisture dries up and then add water to make the gravy. But one common end to each variation that I have noticed is the inevitable garnish of chopped coriander leaves on the top!
Procedure : (with the authentic indian chicken curry recipe)
Procedure : (with the authentic indian chicken curry recipe)
Clean the chicken well and cut it into 8 pieces. Pat the chicken pieces dry.
Grind ginger, garlic, and green chilies to a fine paste. Apply on the chicken pieces and marinate for 2-3 hours in the refrigerator.
Peel and grind the onions.
Puree the tomatoes.
Chop the coriander leaves.
Heat half the oil in a heavy-bottomed pan. Add the chicken pieces in two batches and sear on both sides till lightly colored. Remove the chicken from the pan and cover and set aside.
Add the remaining oil to the same pan and heat moderately. Add the cloves, cinnamon, and green cardamoms. Stir for a few seconds till the spices are fragrant and add the onion paste. Sauté till the moisture dries up, the oil separates and the onions are light golden in color.
Add the chicken masala powder and the tomato puree. Sauté till the oil separates. Add the chicken pieces, salt, and 1 cup of water. Cover and cook on low heat till the chicken is done and the oil separates. Add the cream and cook for another 2-3 minutes.
Add cardamom powder, garnish with coriander leaves and serve hot.
Ingredients: (for the authentic Indian chicken curry recipe)
Ingredients: (for the authentic Indian chicken curry recipe)
1 kg chicken
3 green chilies
4 medium onions
4 large tomatoes
6 green cardamoms
1 1-inch piece of cinnamon
6 cloves
10 garlic cloves
1 2-inch piece of ginger
2 tbsp cream
1/2 tsp black cardamom powder
1 small bunch of coriander leaves
1/2 cup refined oil
Salt to taste
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