• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Authentic Indian Curry does not use canned tomato puree, cornstarch, or any kind of stock or broth. A slow-cooked dish is worth the effort as it really stands out in taste & flavor.

§Details

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 35 minutes
• 🍽️ Servings: 3

§Ingredients

• ½ kg (1.1 lbs.) chicken (preferably bone-in, boneless is okay)
• 2 to 3 tablespoons oil
• 1 cup (3 medium) onions (fine chopped)
• 1 to 2 green chilies (slit, omit for less spicy)
• 1 tablespoon ginger garlic paste
• ½ cup (2 medium) tomatoes (pureed or finely chopped)
• ¼ cup yogurt (or 1½ tbsp cashew butter or 12 cashews powdered & pureed with ¼ cup water)
• ½ to ¾ teaspoon salt (adjust as needed)
• ½ to 1 cup hot water (or light coconut milk)
• 2 tablespoons coriander leaves or mint leaves finely chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder or smoked paprika
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 bay leaf or 1 sprig curry leaves
• 4 cloves
• 2 inch cinnamon piece
• 3 green cardamom

§Directions

1. On a medium flame, heat oil in a deep pan. Add the whole spices – bay leaf, cinnamon, cloves & green cardamoms.
2. Stir in the chopped onions and chilies. Saute until deep golden in color, for 7 to 8 mins.
3. Add ginger garlic paste and saute till you get a nice aroma, for about a minute.
4. Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
5. Turn down the heat to low, stir in the yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
6. Cook on low heat, until the mixture smells good and aromatic.
7. Add chicken and coriander leaves. Fry on a medium heat till the chicken turns white or pale in color. This takes around 3 mins.
8. Cover and cook on a low heat for 3 to 4 minutes.
9. Meanwhile in a separate pot, heat up 1 cup water. Pour hot water just enough (about ½ cup) to make a thick gravy.
10. Cover and cook on a medium flame till the chicken is soft cooked and the curry/gravy turns thick.
11. Taste the curry & add more salt if needed. You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
12. Lastly garnish with coriander leaves, cover and off the heat.