How to make the best Chicken curry is a question I often get asked.
A spicy Chicken in gravy is a perfect solution for the ‘special’ cravings at dinner hours.
Pair it with Roti or rice, this dish is a sure winner! Making spicy chicken curry at home is really simple.
Watch the complete video and learn how to prepare this Super easy Indian Chicken curry, step by step.
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean (where it is usually referred to as curry chicken)
Do try and let us know how you like it 🙂
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👉🏾 Here’s my recipe for a great EASY CHICKEN CURRY for you:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
For Marination 🍛
750 gms chicken on bone, curry cut
½ cup yogurt, beaten
Salt to taste
2-3 green chillies, slit
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2 green cardamom pods
For Curry 🥙
1 tbsp ghee
½ tbsp oil
1 black cardamom, crushed
3-4 bay leaves
1 tsp cumin seeds
1 tbsp ginger, chopped
6-7 garlic cloves, roughly crushed
5-6 medium onions, finely chopped
¼ tsp turmeric powder (roast)
Salt to taste
1½ tsp coriander powder
1 tsp red chilli powder
2 medium tomatoes, finely chopped
2 tbsp ghee
Coriander sprig for garnish 🍛
• Add chicken, yogurt, salt, green chillies, turmeric powder, red chilli powder, coriander powder, cardamom powder and cloves. Mix well. Set aside to marinate for 15-20 minutes.
• Heat ghee in a pan, add some oil as well. Add black cardamom, bay leaves, cumin seeds and cloves. Saute till fragrant.
• Add ginger and garlic, saute till fragrant. Add onions and saute till they turn brown.
• Add turmeric powder and roast for 2 minutes. Add salt and mix well. Add coriander powder and roast for 2 minutes.
• Add chilli powder, mix well and roast for 2 minutes. Add some water, mix well and cook for a few minutes.
• Add the tomatoes, mix well. Cover and cook till tomatoes leave their oil.
• Add the marinated chicken and mix well. Cook till ghee starts floating on top.
• Add some water, mix well. Cover and cook till the chicken is done.
• Garnish with coriander and serve hot with rice or roti.
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Ranveer’s first real interaction with food was when he was forcibly dragged to the Gurudwara at the age of five, and he ended up in the langar area.
👉🏾 From being fascinated by the sights, sounds and food, he made meethechawal for the first time at the age of 13.
That’s where he learnt a very valuable lesson for a chef – how to cook for a large group.
His tryst with food continued as he ventured through his neighbourhood and wandered the streets of Lucknow, which has its own story to tell.
It was the bylanes of Aminabad, The Chowk and the entire stretch of BawarchiTola with the real Awadhi cuisine that changed the dynamics of food as he knew it.
♨️ From learning the basics of a traditional Indian kitchen from Chef Munir Ahmed in Lucknow, to learning how to take it all in his stride from Chef Parmeswaran Narayanan, his life has been peppered with immense inspiration from several of his teachers. 👨🏾🍳
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And when it comes down to decision making, he just closes his eyes and imagines what Chef Tyagi would have done.
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Ranveer’s Food Philosophy:
👉🏾 Passion for food has driven me to every nook and corner of the world.
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