Yogurt Chicken Curry – The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices. This is a kinda curry which Indians love to enjoy with homemade whole wheat bread, crispy charred naan, or fresh steamed rice… any day of the week.

Yogurt based curry is, by-far, the most popular and authentic chicken curry of Northern India… where in South, coconut milk or tamarind is used as main substitute for yogurt.

In different regions… few change in spices originate a new kind of Chicken Curry. Like:

1) Addition of tamarind and potatoes and it becomes – Vindaloo
2) cream and it becomes Korma
3) greens instead of turmeric and it becomes saag chicken curry.
4) Lots of chilies and it is Kashmiri Chicken Curry
5) or lots of warm spices and you have the Khara Chicken Curry.

This list is so endless that it will be unfair if I just list one ingredient and say a name of curry

This post I’m dedicating to making a perfect, homemade Indian-style… I mean, North Indian-style chicken curry which is made with thick yogurt, warm spices, chicken, onion, and garlic. The curries you taste in buffets in US are nothing like this home-style curry. This curry is simple and tasty one. I served it with Ghee Rice. Friends pls try this recipe and let me, how it turns out for you.

Prep Time : 15 mins           Cooking Time : 30 mins

Serves : 4-5

Ingredients: 

To Marinate: 

Chicken : 1/2 kg (Bone or boneless)

Yogurt : 3/4 cups

Red chilly powder : 1 tbsp

Turmeric powder : 1 tsp

Salt to taste

To Grind : 

Onion : 1 small sized

Coriander Leaves : 1/4 cup chopped

Coriander Seeds : 1 tbsp

Bay leaf : 1

Cloves : 5-6

Star Anise : 1

Pepper Corns : 1 tsp

Cumin Seeds : 1 tsp

Cinnamon Stick : 1 inch

Cardamom : 4

Poppy Seeds : 1 tbsp

Cashews : 6-7 whole cashews

Garlic : 5 nos

Ginger : 1 inch

Green chilly : 2

Marati Moggu : 1

Fennel Seeds : 1 tsp

For Curry :

Onion : 1 small chopped

Tomato : 2 medium sized

Oil : 1 tbsp

Salt to taste

Kasthuri methi : 1 tsp (dry) (optional)

Method:

  1. Clean and wash chicken. Take chicken, red chilly powder, turmeric powder, yogurt and salt. Mix all together. Marinate this mixture for 2 -4 hours in fridge.
  2. Take all ingredients to grind in mixed jar. Make a smooth paste set aside.
  3. In a sauce pan, heat oil. Saute onion for 3 mins. Then add in tomatoes and cook till mushy along with required salt.
  4. Now add in grounded masala paste. Cook it till oil leaves at edges. Then add in marinated chicken. Cover and cook on medium heat for 15 mins or chicken get tenders.
  5. Stir in between. Oil will float on top of chicken curry once it done. Then add in kasthuri methi (dry). Serve hot as you desired. I served it with Ghee rice.

Pictorials:

IMG_20180805_104907
Take chicken, red chilly, turmeric powder, yogurt and salt in a bowl
IMG_20180805_105147
mix well. Let it marinate in fridge for 2-  4 hours
IMG_20180805_111429
Take all ingredients to grind
IMG_20180805_112207_Bokeh
Make smooth paste, set aside
IMG_20180805_121616
Heat oil in a sauce pan, saute onion for 3 mins
IMG_20180805_122210
Then add tomato with salt, cook till mushy.
IMG_20180805_123344
Now add in grounded masala paste, mix well
IMG_20180805_124343
Cook it till raw smell leaves or oil leaves to edges
IMG_20180805_124401
then add in marinated chicken, mix well
IMG_20180805_124611
cover and cook for 10-15 mins or chicken to tender on medium heat
IMG_20180805_131632
See oil floating on top of curry once all done
IMG_20180805_132418
Then add in kasthuri methi dry

IMG_20180805_141803

Notes:  

  1. Don’t add too much oil. Because oil in chicken more than enough for this curry.
  2. Atleast minimum 2 hours  chicken must marinate in fridge.
  3. it can serve with flavored rice, naan, roti, parota , idly and dosa with anything.

 

 

 

 

 

Advertisements