Homestyle Chicken Curry | Sunday Family Chicken Curry Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 Servings
 
Ingredients
  • Chicken curry cut - 500 gms, bone-in & skinless
For marination:
  • Salt - ½ tsp
  • Turmeric powder - ½ tsp
  • Ginger & garlic paste - 1 tbsp
Other ingredients
  • Mustard oil - 4 to 5 tbsp
  • Cloves - 5 to 6
  • Green cardamom - 4 to 5
  • Cinnamon - 2 inch stick
  • Fresh green chilli - 4 to 5 (or as per your taste), broken into small pieces
  • Dry red chilli - 1 to 2, broken
  • Red onion - 3, large, thinly sliced (about 1 cup sliced onion)
  • Ginger paste - ½ tbsp
  • Garlic paste - ½ tbsp
  • Red tomato - 1, large, finely chopped
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Kashmiri red chilli powder - 2 tsp
  • Freshly chopped coriander leaves - ½ cup
  • Hot water for gravy as required
Instructions
  1. Wash the chicken thoroughly and drain out all the excess water. Take the chicken in a mixing bowl and add salt, ginger & garlic paste and turmeric powder. Give a good mix to allow the aromatics, seasoning and spice evenly distribute and coat each chicken piece. Set it aside until needed.
  2. Heat the oil in a kadai or wok. Once warm, add all the whole spices to temper the oil - green cardamom, cloves, cinnamon, dry red chilli and also fresh green chillies. Quickly saute them for a few seconds until they become fragrant.
  3. Now add the thinly sliced onion and continue to cook them on low-medium heat for 10 minutes or until they turn translucent.
  4. Then add the ginger & garlic paste and continue cooking them along with the onion until it turns deep golden brown & softens completely.
  5. After about 10 to 15 more minutes, add the chopped tomatoes. Continue cooking the tomatoes for 5 to 6 minutes until they soften completely and mix with onion.
  6. Now add the powdered spices - turmeric powder, coriander powder, cumin powder and Kashmiri red chilli powder. Saute the spices for 3 to 4 minutes on medium heat until oil starts to release.
  7. Next add the marinated chicken pieces. Stir them in to mix with the spices & onion mixture. Continue cooking the chicken on high heat for 5 minutes until the chicken temperature is up.
  8. Then cover the wok and cook the chicken on low heat for 15 to 20 minutes stirring occasionally in between. You will need to cook until oil starts to release.
  9. Once oil starts to release, pour hot water into the wok; about 2 to 2 & ½ cups depending on how much gravy you want. You will have to add a little more than what you need at the end because some of the liquid will be absorbed by the chicken.
  10. Bring the water to boil. Then cover the wok again and bring the heat to minimum. Let the chicken simmer for 10 to 15 minutes or until the meat is tender and completely cooked through.
  11. You can check the doneness of the chicken by trying to cut it using a fork; if it cuts easily then chicken is cooked through. Also check and adjust seasoning if needed at this point.
  12. Now you can keep the consistency of the gravy as is or if it is too watery then boil off some excess by keeping it on high flame for a couple of minutes.
  13. Once you are happy with the gravy, sprinkle freshly chopped coriander leaves and give a final mix. Your homestyle chicken curry is ready! Serve it with hot plain rice and enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2023/08/homestyle-chicken-curry/