Monday, 2 May 2016


Absolutely rustic and spicy this Chicken curry will certainly remind you on your favourite Dhaba on the highways; The speciality
of this type of curry is it's spiciness. The gravy is neither too thick nor too thin. The amount of ginger and garam masala used in this recipe is what makes it rich and flavoursome.

You will need :

Chicken 1 on the bone medium size , 800 grams  cut into pieces

Whole spices for tempering :
Cinnamon 1 medium stick
Green cardamom 5-6
Cloves 2-3
Cumin seeds 1 teaspoon

Other Ingredients :
Onion 3,4 onions finely sliced
Green chilli chopped or whole (with a slit)
Ginger paste 2 tablespoon
Ginger Julienned 1 tablespoon
Garlic paste 11/2 tablespoon
Tomatoes 3-4 large chopped finely
Potatoes (optional) 4 medium , diced, sautéed.
Cumin powder 1/2 teaspoon
Coriander powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Kashmiri mirch powder 1/2 - 1 teaspoon
Garam masala powder 1 + extra 1/2  teaspoon to add later
Coriander leaves  a good handful finely chopped' - more the merrier :)
Cooking oil -3-4 tablespoon
Ghee 1-2 tablespoon
Hot water : 1-1/2 cup


Step 1: In a pan add  oil and ghee on medium flame, once hot  just add all the whole spices in the order above.

Step 2: Once they start to splutter, add sliced onions, fry until golden

Step 3: Add ginger paste and garlic paste  fry until fragrant, and then add the chicken keep cooking for 3-4 minutes and then add the tomatoes chopped.

Step 4 : Give everything a good  stir, add the julienned ginger and green chilli, mix all ingredients.

Step 5: You may cover and cook on low medium flame at this stage. The chicken  and the onion will release a lot of water. Add the fried or sautéed potatoes before you close the lid. Mix and cover.

Step 6: Once the tomatoes gets pulpier, and you see some oil is being released add the powdered spices such as cumin, coriander, turmeric, kashmiri red chilli powder and garam masala powder.

Step 7: Add coriander leaves and give everything  a good mix , stir well  and add hot water.
You will add water depending on the gravy you need.

Step: Let the curry boil for 7-8 minutes, the chicken and potatoes should be cooked by now. If the potatoes are not cooked cover and cook for some more time.
Step 8 : garnish with more green chilli  and coriander leaves if you like.

Adding potatoes in this curry is absolutely optional. I add it because it increases the serving and potatoes in chicken curry tastes good as well. Just a small tip, if adding potatoes, I usually peel and dice them, and then microwave for 3-4 mins. They I would fry or sauté them in little oil until brown.
This will add taste and reduce the cooking time.

This curry is best served with any Indian bread ( roti, nan etc) or give it a go with hot steaming rice .The recipe is adapted from the recipe of Chef Harpal Singh. Hope you will enjoy cooking and eating this curry with your friends and family.

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