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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a kadhai or heavy-bottomed pan over medium heat. Add the sliced onions and slit green chillies. Sauté for 6–8 minutes, until the onions soften and turn light golden brown around the edges.
Add chicken; sear on medium-high for 3–4 minutes until it changes from pink to white.
Stir in ginger-garlic paste; sauté 1–2 minutes until the raw smell fades.
Lower the heat. Add the whisked curd, black peppercorns, turmeric powder, coriander powder, Kashmiri chilli powder, garam masala, and salt. Mix continuously and cook until the oil separates.
Cover and cook on low heat for 15–20 minutes, stirring occasionally, until the chicken is tender. (Add warm water for more gravy).
Stir in fresh coriander, rest covered for 5 minutes, and serve hot!
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Prevent Curdling: Whisk curd well and lower heat before adding to the pan.
Adjust Heat: Scale green chillies up or down to suit your spice tolerance.
Consistency: Simmer uncovered for 2 minutes for a drier roast, or add ½ cup warm water for extra gravy.
How can I prevent the curd from curdling?
Whisk the curd well and ensure the heat is low before adding it to the pan.
Can I adjust the spice level?
Yes, you can scale the green chillies up or down to suit your spice tolerance.
How do I make the curry more or less gravy-like?
Simmer uncovered for a drier roast, or add ½ cup warm water for extra gravy.
What can I serve this curry with?
It pairs well with rotis, naan, or steamed basmati rice.
Is marination required for this recipe?
No, this recipe requires zero marination, making it quick and easy.
