Photograph of the finished Chicken curry

India · Gà nấu cà ri gia đình Ấn

Chicken curry

50 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.5 lb
  • Photograph of Onion Onion 3.2
  • Photograph of Tomato Tomato 12
  • Photograph of Unsweetened yogurt Unsweetened yogurt 12.7 oz
  • Photograph of Garam masala Garam masala 0.8 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the chicken with yogurt, turmeric, and crushed ginger and garlic for 30 minutes.
  2. 2 Sauté the thinly sliced onions for 15 minutes until they turn a deep brown and dissolve into the sauce base.
  3. 3 Sautéed onions, cooked until perfectly browned, are the foundation of every home curry; lightly sautéed onions result in a watery and bland sauce.
  4. 4 Add chopped tomatoes and chili powder and cook for 12 minutes until thickened into a sauce.
  5. 5 Add the chicken and marinade, stir for 6 minutes, then add enough water to cover.
  6. 6 Cook for 20 minutes until the sauce thickens, then sprinkle with garam masala and cilantro.

With an appliance

  • Pressure cooker 40 min

    Replace step 6: cook under high pressure for 8 minutes, then quickly release the pressure and simmer for 8 minutes until the sauce thickens.

Start cooking