Curry Chicken



¾ kg (1.65 pounds) Chicken
4 Cloves
1 inch Cinnamon stick
2 Big Cardamoms
3 Green chillies slit
2 Onions
2 Tomatoes
1 teaspoon ginger chopped
2 tablespoon Coriander powder
3 teaspoon Red chilli powder
1 teaspoon garam masala
4 tablespoon Coriander leaves (Cilantro) chopped
3 tablespoon oil
Salt to taste

For Marinade

½ teaspoon Turmeric powder
1 tablespoon lemon juice

½ cup Curd (yoghurt)
1 tablespoon ginger garlic paste


1. Marinate chicken in lemon juice, turmeric and salt. Keep aside for 1 hour.
2. Add remaining marinade ingredients – yoghurt, ginger garlic paste and keep aside for 2 hours (overnight marinating will be better).
3. Heat oil; add whole garam masalas (Cloves, Cinnamon stick, Big Cardamoms) and sauté.
4. Add green chillies, onion and sauté till onion turns light brown.
5. Add chopped ginger and the marinated chicken.
6. Cook on high flame till the mixture is slightly dry in consistency.
7. Add masalas (Coriander powder, Red chilli powder). Mix well.
8. Cook covered on medium flame till gravy thickens.
9. Add garam masala, half the chopped coriander leaves. Cover and cook for another minute.
10. Garnish with chopped coriander leaves, serve with bread (chapathi, naan or parathas).

Leave a Reply

Your email address will not be published. Required fields are marked *