Simplest Chicken Curry Recipe | How to make Chicken curry

If you are new to Indian cooking, this recipe is a great one to try. You can’t go wrong with this simplest of all chicken curries.

It is my best bet when I am craving chicken curry, but dont have the time for an elaborate recipe.

Ingredients

• Chicken pieces( without skin)- 700-800 gm
• Yoghurt - 1 cup beaten
• Turmeric- 1/2 tsp
• Chilli powder- 1 tsp
• Ginger - 1 inch, grated
• Garlic - paste of 4 cloves or 1 tbsp
• Onions chopped- 1 cup
• Garam masala- 1/4 tsp
• Sugar - 1/2 tsp
• Cloves- 2-3
• Cardamom- 2-3
• Cinnamon sticks- 2 inches
• Bay leaf- 2
• Oil- 2 tbsp for cooking
• Salt to taste

Method

Beat the yoghurt. Add the half of  turmeric powder , half of the chilli powder, some salt, and  half of the ginger garlic paste. Leave the chicken to marinate in this for about 20 minutes. The yoghurt beautifully tenderises the chicken and lends a wonderful tangy flavour to the curry.

Heat the oil in a kadhai or wok. When hot, add the cinnamon, bay leaf, cloves and cardamom. In about 1 minute, they will begin to swell up in size.

Toss in the onion and fry for 2-3 minutes till softened and pinkish in colour. It is best to do this on medium heat, rather than high heat , as it will help the onions breakdown.

Add the remaining turmeric and chilli powders. Fry for 1 minute.

Add the remaining ginger garlic paste. Fry for 1 minute.

Add the chicken from the marinade. Fry for 6-7 minutes till the chicken starts cooking.

Now add the rest of the marinade. Adjust the seasoning. Add the garam masala and sugar.

Indian cooking always has a balance of hot, sweet and sour. So, although it might sound odd, a pinch of sugar will certainly add a different dimension to the curry.

Cover and cook for 15 minutes till the chicken is cooked and  separating from the bone. Chicken on the bone works best for this recipe.

You are left with a deliciously thick, beautiful tempting chicken curry.

Serve hot with rice or rotis!