There are so many different types of basic Chicken Curries based on what part of India one belongs to. Today I am bringing a very basic Chicken Curry which is a staple dish in all Punjabi households and available at the dhaabaas (roadside joints) all over northern India.
This is such a simple yet delicious recipe which can be prepared when you can’t think of any other style of chicken or don’t want to eat heavy, creamy dish. I love these original recipes more than any other fancy ones anytime.
Chicken Curry can be eaten with anything roti, naan, or rice. I personally like the gravy to be thicker and eaten with rice…Mmmmm….finger licking delicious…
- 2 pounds chicken, thighs & drumsticks
- 1 big onion white or red, sliced lengthwise
- 7-8 cloves garlic, chopped
- 1 inch ginger, chopped
- 2 green chilies, chopped
- 1/4 cup tomato puree
- 1 cinnamon stick
- salt to taste
- 3/4 tsp turmeric powder
- 3/4 tsp red chili powder or to taste
- 1.5 tsp garam masala powder
- 1/2 tsp paprika powder
- cilantro to garnish
- 1.5 tbsp olive oil
- 1 cup water
In a kadhai, heat the oil and add onions. Fry them until dark brown. Then add garlic, ginger and green chilies and sautee for additional few minutes. Let the mixture cool down. Grind the mixture along with the tomato puree and put it back in the kadhai.
Throw in the cinnamon stick. Roast the masala (mixture) for additional few minutes along with salt, turmeric powder, red chili powder, paprika powder, garam masala until you see the oil has been separated.
Add the chicken to the masala and roast on a medium heat covered until the chicken doesn’t have the raw look on the outside. The more you roast the better it is. Uncover it and add water. Mix well. Let it cook uncovered for a few minutes and then cover it.
Cook until the chicken is cooked through. Sprinkle additional garam masala along with cilantro. Serve hot with rice, naan or just simple roti.