A quick and easy chicken curry recipe that doesn't require marination. Perfect for when you're short on time or ingredients.
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Heat oil in a pan and add the bay leaves.
Add chopped onions and sauté until golden brown.
Stir in the ginger garlic paste and cook for a minute.
Add the chili powder, salt, dhaniya powder, garam masala, and chicken masala. Mix well.
Add the chopped tomatoes and cook until they soften.
Add the chicken pieces and stir to coat them with the spice mixture.
Cover and cook on medium heat until the chicken is fully cooked.
For a richer flavor, you can add a splash of cream or coconut milk at the end.
Serve with rice or naan for a complete meal.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.
What can I substitute for chicken?
You can use paneer or tofu for a vegetarian option.
How spicy is this curry?
The spice level can be adjusted by reducing the amount of chili powder.
Can I make this curry in advance?
Yes, this curry can be made in advance and stored in the refrigerator for up to 3 days.
What sides go well with this chicken curry?
This curry pairs well with rice, naan, or roti.
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