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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the mustard oil in a pan until it just starts to smoke.
Add the green cardamom pods, cinnamon stick and bay leaf to the hot oil and let them sizzle for a moment.
Add the finely chopped onions and cook until golden brown.
Add the curry-cut chicken, sprinkle over the turmeric powder and cook on a high flame until the chicken turns a little roasty.
Mix in the crushed ginger, crushed garlic and chopped green chillies. Cook for 2-3 minutes.
Add the chopped tomatoes along with the red chilli powder, coriander powder and salt. Cover and cook on a low flame until the tomatoes soften.
Once the tomatoes are soft, mix in the crushed roasted kasuri methi.
Pour in hot water to reach the consistency you want and let the curry simmer for a few minutes.
Sprinkle over the garam masala and simmer for another 5 minutes.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or roti.
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Use 4-5 green cardamom pods, 2-3 green chillies and 2-3 tomatoes, to taste.
Roast the kasuri methi before crushing it for a deeper flavour.
Can I use a different oil instead of mustard oil?
Yes, you can use any cooking oil, but mustard oil gives a distinct flavor to the curry.
How can I make the curry less spicy?
Reduce the amount of green chillies and red chilli powder to make it less spicy.
Can I use chicken breast instead of curry-cut chicken?
Yes, but the cooking time may vary as chicken breast cooks faster.
What can I serve with this chicken curry?
It pairs well with steamed rice or roti.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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