Homestyle Chicken Curry | How to make Chicken Curry

Homestyle Chicken Curry | How to make Chicken Curry

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 45 minutes
Cooking time: 45 minutes
Total time: 90 minutes
Servings: 4-5 Persons

Hello Chicken-lovers, today’s post is dedicated to all of you guys. I am very glad to share the recipe of Homestyle Chicken Curry with you. Chicken Curry is cooked in spicy Onion-Garlic-Tomato gravy.

During our childhood days, any holidays or Sundays would mean Chicken or Mutton for lunch. We used to get the tempting smell of Mutton or Chicken curry preparations right from the morning. We used to impatiently wait for lunch and used to get hungry earlier than normal lunch time.

The difficulty level for cooking this recipe is moderate and this mouth-watering dish can be a superb addition to your weekend meal. It is a very versatile dish and the best part is it goes great with any Indian flavoured rice and any Indian bread.

To cook a good Chicken Curry, one of the most important part is marinating the Chicken properly. I have used yogurt to marinate the Chicken. This helps the Chicken pieces to become tender and hence easier to cook. Though I have used sugar while marinating the Chicken, but it is completely optional. As this step takes quite some time, you can start cooking the other ingredients when the marination has reach halfway. You would be able to manage your cooking time very smartly then.

You would find that I have added salt while frying the Onions. The reason is that salt helps to release moisture of the Onions. And so, the Onions get soft quickly and gets cooked easily. I have dry roasted the whole spices before putting into jar for grinding. This step is very important and would add to the flavours of the curry. I have added 2 cups of water for gravy. You can reduce or increase the amount of water according to your desire consistency for gravy.

Few people prefer slit green Chillies for home style preparation of chicken gravy. But I have grinded the green chillies in the Masala paste. You can make your own choice on this as well. Infact, you can adjust the amount of Chillies according to your taste too.

In this recipe, Potatoes have been added but again is completely optional. But Bengalis always prefer to add Potatoes in Chicken curry, and especially when it is cooked in homestyle. You must try it once because I can guarantee you that you never had such delicious Potatoes before.

Ingredients:

• 1 kg Chicken, medium pieces
• 2 teaspoons Ginger-Garlic paste
• 3 tablespoons Yogurt
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 2 teaspoons Meat masala
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Mustard oil

• 4 medium Onions, diced
• 1 small Tomato, deseeded and diced
• 8-10 cloves of Garlic
• 1 inch Ginger, diced
• 2 Green Chillies
• ½ teaspoon Cumin seeds
• 1 Whole Red Dry Chilli
• 3 Cardamom
• 1 Cinnamon stick
• 4 cloves

• 2 medium Onions, thin sliced
• 2 large Potatoes, cut into big pieces
• 1 Tomato, deseeded and medium diced
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 2 teaspoons Meat masala
• 2 tablespoons Yogurt
• 2 teaspoons Garam Masala
• Salt to taste
• Mustard oil for cooking
• Water, for gravy

1. Wash the Chicken pieces thoroughly and keep in a large mixing bowl.
   

2. Drain the water properly and make sure no extra water is there in mixing bowl.
3. Add all the dry and wet ingredients together and mix it properly.
   
   
   

4. Cover the mixing bowl and keep it aside for 45 minutes.

1. Put a pan on flame and ensure that no moisture is there.
2. Add whole red Dry Chilli, Cumin seeds, Cinnamon stick, Cardamoms and Cloves into the pan.
   

3. Dry roast them in medium low flame.
4. Roast them for 2 minutes and stir continuously.
5. Add the spices in the jar of blender or grinder.
6. Add Onions, Garlic, green Chillies and Tomatoes into the same jar.
7. Grind it or blend it until it become a smooth paste.
   

1. Marinate the Potatoes with Salt and Turmeric powder.
2. Add Oil into the pan.
3. Once the oil is hot, add the Potatoes and fry them till golden colour.
   

4. Fry them in medium high flame.
   

5. Spread kitchen tissues on a plate and transfer the Potatoes on it. The extra oil will get soaked.
   

6. Add the sliced Onion into the same pan.
   

7. Fry them for 2 minutes in medium flame.
8. Add Salt and Turmeric powder and give a nice mix.
   

9. Cook it for 2-3 minutes until they get translucent.
10. Add the masala paste and mix it well.
    

11. Cook it in medium low flame for 8-10 minutes until it starts releasing oil. Stir occasionally.
    

12. Add diced Tomatoes and cook it for another couple of minutes till it get soften.
    

13. Add Cumin powder, Coriander powder and Meat masala and mix it well.
    

14. Cook it for another minute in low flame.
15. Add Yogurt and mix it well.
    

16. Cook it in low flame until it starts releasing oil.
17. Add the marinated Chicken and mix it thoroughly. So, the Chicken pieces get coated with masala properly.
    

18. Cover the pan and cook it in medium low flame for 15-20 minutes.
19. Stir occasionally and cook it until the Chicken gets tender.
    

20. Once the above masala starts releasing oil add Potatoes and give a nice mix.
    

21. Cover the pan and cook it low flame for 10 minutes.
    

22. Add water and allow it to boil in high flame.
23. Once it starts boiling sprinkle Garam Masala powder and mix it well.
    

24. Cook it for another minute and switch off the flame.