SPICY CREAMY CHICKEN CURRY RECIPE
Today am here sharing with you a typical South Asian chicken curry recipe with a small twist. Here marinated and shallow fried chicken pieces are simmered in onion and tomato based gravy which is flavored with different spices and thick cream. Yes, every country has its own different varieties in chicken curry recipe and all of them tastes unique in taste and texture. The versatility in Indian curry recipes is the one which I love the most in Indian cuisine. My hubby often says, cooking yummy simple chicken curry is a skill. The highlight of this chicken curry is the shallow fried succulent fried chicken pieces. Usually, for onion-tomato based curry recipes, chicken is added directly with any marination itself. Here chicken is well marinated, shallow fried and then simmered in a tangy creamy spicy gravy that adds flavor and texture to this curry. This spicy chicken curry tastes well with ghee rice, chapati, paratha etc. Though it is simple to dish out chicken curry within minutes, you must be carefully careless in some stages so that your family will be bowled over by its yummy taste.
INGREDIENTS
Chicken - 1 kg, make medium sized pieces
For chicken marination
Red chili powder - 1 tsp
Turmeric powder - half tsp
Coriander powder - 1 tsp
Salt - to taste
For the gravy
Cumin seed - half tsp
Ginger garlic fennel seed paste - 1 tbsp
Onion - 2, medium sized, make paste
Tomato - 1, big, make puree
Kashmir chili powder - 2 tsp
Turmeric powder - 1 tsp
Garam masala powder - quarter tsp
Fresh cream - 2 tbsp
Curd (less sour) - 2 tsp
Salt - as required
Oil
PREPARATION
- Marinate the chicken pieces with red chili powder, turmeric powder, coriander powder, and salt. Set aside for half an hour. Then heat a pan with few tbsp of oil and shallow fry it until lightly golden and 90% done. Do not over fry. Transfer the fried chicken pieces to a paper towel. Set aside.
- Now heat another pan. Add the chicken fried oil (add more oil if required).
- To this add cumin seeds and let it splutter. Then add ginger garlic fennel seed paste. Saute for a while and add onion paste(grind roughly chopped onion in a grinder until a fine paste). Saute until the water in the onion gets dried and raw smell goes off.
- Then add tomato puree to it and cook until mushy.
- To this, add chili powder, turmeric powder, garam masala powder, and salt. Give a fine mix.
- Add 1 cup of hot or warm water to it and let it cook until the gravy thickens.
- When done, add the fresh cream and curd (combine it together in a bowl before adding). MIx well and let it cook until oil floats on the top.
- Now add fried chicken pieces. Mix well. Let it cook for 5 minutes covered over a medium flame.
- Check for salt and garnish with curry leaves and coriander leaves.
- Serve hot along with chapati, paratha, ghee rice etc.
