A quick and flavorful** chicken curry** that pairs well with naan, roti, plain rice, bagara rice, and biryani.
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Marinate the chicken with turmeric powder, salt, red chili powder, and oil. Keep it in the fridge for 20 minutes.
In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder.
Place a kadai over medium flame and add oil and butter. Melt it.
Add cumin seeds and sauté until fragrant.
Add finely chopped onions and roast until they turn light golden in color.
Add ginger and garlic paste and sauté until the raw smell disappears.
Add tomato puree and cook until oil releases from the curry.
Add curd and fry on low flame until it incorporates into the oil.
Add marinated chicken and sauté for 3 minutes on medium flame.
Cover and cook for 10 minutes.
Add slit green chilies, curry leaves, mint leaves, and the ground masala powder. Sauté well for 3 minutes.
Cover and cook for 5 minutes until oil releases.
Add water and mix well to adjust the gravy consistency. Add salt and mix well.
Cook for 10 minutes. Adjust the salt if needed.
Add finely chopped coriander leaves and kasuri methi. Cover and cook for 2 more minutes to absorb all masala flavors.
Check if the chicken is cooked. The** chicken curry** is ready to serve.
Clean Chicken well with salt and turmeric powder for better taste.
This chicken curry pairs best with naan, roti, plain rice, bagara rice, and biryani.
How can I make chicken curry without coconut milk flavorful?
To make a flavorful chicken curry without coconut milk, use a variety of spices like turmeric, red chili powder, and a blend of whole spices such as cinnamon, cloves, and cardamom. Incorporating ingredients like tomato puree, curd, and fresh herbs like mint and coriander also enhances the flavor profile.
What are some good side dishes to serve with chicken curry?
Chicken curry pairs wonderfully with naan, roti, plain rice, bagara rice, or biryani. These sides complement the rich flavors of the curry and help soak up the delicious gravy.
Can I substitute chicken with another protein in this curry recipe?
Yes, you can substitute chicken with other proteins like tofu, paneer, or chickpeas for a vegetarian option. Adjust the cooking time accordingly, as these alternatives may require different cooking durations to ensure they are fully cooked.
How should I store leftover chicken curry?
Store leftover chicken curry in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months. Just make sure to let it cool completely before transferring it to the freezer.
What can I use instead of curd in chicken curry for a dairy-free option?
For a dairy-free option, you can substitute curd with coconut yogurt or a plant-based yogurt alternative. This will maintain the creamy texture while keeping the dish suitable for those avoiding dairy.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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