North Indian · Indian
Chicken Curry Recipe
Home-style chicken curry with onion-tomato base and garam masala. No fancy ingredients, no fancy steps — just the right method.
Ingredients
- 750g chicken, bone-in pieces
- 3 onions, finely chopped
- 3 tomatoes, pureed
- 2 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- 1 tsp turmeric
- 2 tsp coriander powder
- 1 tsp garam masala
- 1/2 cup curd
- 3 tbsp oil
- Coriander, salt to taste
How to Make Chicken Curry
- Heat oil, add onions, sauté till deep brown (8–10 mins). Don't rush this step.
- Add ginger-garlic paste, sauté 1 min. Add tomato puree, cook 5 mins.
- Add chilli, turmeric, coriander powder. Cook till oil separates.
- Add chicken, sauté 5 mins on high. Add curd, stir well.
- Add 1 cup water, cover, simmer 20 mins. Finish with garam masala and coriander.
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Rani's Tip: Rani flags chicken curry as priority when raw chicken is 1–2 days old. Saves meat from turning, saves ₹400–600 per wastage.
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