North Indian Chicken Curry Recipe
Published on Thursday, October 10, 2019 | Category: Recipes
This North Indian chicken curry is a warming and comforting dish that’s easy to make, tastes delicious and is great for any family dinner feast. This recipe, which is very close to many Sri Lankan chicken curry recipes, makes the dish fragrant, rich, and utterly comforting. The yoghurt adds just the right amount of tartness balanced with the spices. So if you’re looking for chicken recipes in Sri Lanka, this deliciously simple chicken curry will not disappoint.
Total Cook Time: 1 hour 25 minutes
For the gravy:
- 2 pounds chicken thighs
- 3 onions
- 1 tbsp minced garlic
- 2 medium ripe tomatoes, pureed
- 1 tbsp grated ginger
- 1 medium green chilli, chopped
- 2 tsp coriander powder
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp garam masala or according to your taste
- ¼ cup of plain yogurt (optional)
- 2 small Bay leaves
- 3 tbsp vegetable oil
- ¼ cup of chopped coriander leaves
- 1 tsp salt or according to your taste
- 2½ cups of water
For the marinade:
- ½ cup plain yogurt (thick hung yogurt or Greek-style yogurt preferred )
- 2 tsp minced garlic
- 1 tsp grated ginger ( ginger garlic paste can also be substituted)
- ½ tsp salt
- 1 tsp tandoori chicken masala (optional)
- Start by washing the chicken, making sure to trim and remove excess fat and skin. Drain out the water and place it in a bowl.
- To the chicken pieces, add yogurt, minced garlic, grated ginger, salt, and tandoori powder and mix well, making sure to coat all the pieces evenly. Cover the bowl and leave it in the refrigerator to marinate for a few hours or as long as possible.
- In a blender, mince the onions and garlic until you get a coarse mixture and set aside.
- In a nonstick pan or a heavy-bottomed saucepan, heat oil and add the minced onions and garlic and saute well, stirring periodically. Cook the onions on high heat for about 8-10 minutes until the liquid from the minced onions have evaporated.
- Next, add the tomatoes to a blender and puree well.
- Once all the liquid has disappeared from the pan, reduce the heat to medium and cook for a further 8-10 minutes or until the onions become light brown.
- Then, add the coriander powder, red chili powder and turmeric powder to the cooked onions and saute for a few seconds, mixing well.
- Next, add the tomato puree and yoghurt to the onion masala and mix everything well together.
- When the tomato and onion masala starts releasing liquid, turn the heat to high for about 2-3 minutes so that the liquid evaporates faster. Once it does, turn the heat down again.
- Keep mixing the onion masala and once you’ll see all the liquid has disappeared and the masala has released oil on top, you’ll know the onion masala is done.
- Now, add the marinated chicken pieces to the masala and mix everything together gently.
- Add bay leaves, salt to taste and 2½ cups of water. Mix everything together, cover the pan and continue to cook on medium heat.
- Keep turning the chicken pieces periodically in the masala to make sure that the chicken cooks evenly and is well coated with the masala mixture. Add more water if needed.
- Cook for 15 to 20 minutes or until the chicken becomes tender.