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Spicy Chicken Curry Recipe

Spicy Chicken Curry is a popular Indian Curries
Author :
 
On :
Friday, 28 April, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1.2 kg - chicken, boneless
  • To marinate:
  • 4 tsp - ginger, grated
  • 30 g - Garlic cloves, crushed
  • 1.5 tsp - Red Chilli powder
  • 1 tsp - Turmeric powder
  • 1.5 cups - groundnut oil
  • 10 - Curry leaves
  • 1 - medium onion, sliced
  • 1 - medium tomato, sliced
  • Spices:
  • 1.5 tsp - coriander powder
  • 4 to 5 - cloves, powdered
  • 1.5 tsp - green Cardamom powder
  • 1.5 tsp - Cinnamon powder
  • 1.5 cup - Tamarind pulp
  • 1 cup - water
  • 1 tbsp - Lemon juice
  • 4 to 5 - black peppercorns, crushed
  • salt to taste
  • To garnish:
  • 6 tbsp - fresh Coriander leaves
  • How to Make Spicy Chicken Curry:

    1. Clean the chicken, remove skin and de-bone.
    2. Then cut into 1 inch pieces (tikka), or buy boneless chicken pieces.
    3. Mix half of the ginger and garlic paste with the red chillies, turmeric and salt.
    4. Rub this mixture on to the chicken pieces.
    5. Leave to marinate for 30 minutes.
    6. Warm the oil in a non-stick pan or kadhai.
    7. Add the curry leaves and stir fry over medium heat for 30 seconds.
    8. Then add the sliced onions and stir fry over high heat until light brown.
    9. Add the remaining ginger and garlic pastes.
    10. Stir fry for a minute.
    11. Add tomatoes and let the mixture bubble in the pan until fat leaves the masala.
    12. Then add the spices - coriander, cardamom, cloves and cinnamon powders.
    13. Stir fry for a minute.
    14. Add tamarind pulp and let bubble in the pan gently for 5 minutes. Now add the chicken pieces.
    15. Add water and let the curry bubble gently in the sauce for 8-10 minutes.
    16. Reduce to medium heat, stirring constantly, until the moisture has evaporated and the masala coats the chicken pieces.
    17. Lastly, stir in the lemon juice, sprinkle with freshly-ground black pepper and adjust the salt for seasoning.
    18. Place in a serving dish and garnish with coriander leaves and serve.




     

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