The Kitchen Foodie

When I think of Chicken Curry, it always reminds me of the homestyle chicken curry with rice that I’ve always enjoyed at home over the years. So today I cooked my own version of a Homestyle Chicken Curry with all your regular spices you’d expect and my own touch to it. I like to marinate my chicken with mustard oil because it brings such a different flavour. But what I love most is adding Kasuri Methi which elevates the flavour even more. It’s a very simple Homestyle Chicken Curry recipe, easy to put together and best enjoyed with a little ghee rice. 😁

Do try out this hearty and homestyle Chicken Curry recipe ❤️

#chicken #chickencurry

Ingredients (Serves 4):

500g Chicken w/ Bone (Curry Cut)
2 Onions (finely chopped)
2 Tomatoes (pureed)
3 Green Chillies (whole)
1 tbsp Ginger Garlic paste
1 tsp Cumin Seeds
1 tsp Fennel Seeds
2 Green Cardamom / Elaichi
1 Black Cardamom
1 inch Cinnamon Stick
2 Bay Leaves
2 Cloves
1 tsp Salt
1/2 tsp Red Chilli Powder
1 tbsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Chicken Curry / Masala (I used Shan Masala)
1 tbsp Kasuri Methi
Handful Chopped Coriander Leaves
2 Cups Water
3 tbsp Ghee

Chicken Marination:
1 tbsp Ginger Garlic Paste
2 tbsp Mustard Oil
1/2 tsp Salt
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Pepper

Method:

1. Start with marinating your chicken with the marinationingredients for atleast an hour.
2. Now take a large wok, heat 3 tbsp Ghee and once hot, add 1 tsp Cumin Seeds, 1 tsp Fennel Seeds, 2 Bay Leaves, 2 Cloves, 2 Green Cardamoms, 1 Black Cardamom, 1 inch Cinnamon Stick, and let it fry for a few seconds.
3. Then add your finely chopped onions and green chillies. Let it cook for about 4-5 minutes till the onions soften. Then add 1 tbsp ginger garlic paste, cook for 1-2 minutes till the raw smell goes, and now add your pureed tomatoes and cook for about 5-6 minutes till the tomatoes soften.
4. Once the tomatoes have softened, add all your masalas – 1 tsp Salt, 1/2 tsp Red Chilli Powder, 1 tbsp Coriander Powder, 1/2 tsp Turmeric Powder and 1 tsp Chicken Masala.Stir and mix well for 1-2 minutes till a nice masala paste is formed.
5. Add your marinated chicken, stir and toss well on high heat for 2-3 minutes, add 1/2 tbsp Kasuri Methi, toss well and now add 2 cups water. Let it come to a boil and then turn to low heat, and cook covered for 15-20 minutes till the chicken is cooked.
6. While serving, garnish with remaining Kasuri Methi and Coriander Leaves.

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