Spicy Chicken Curry

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Healthy Meat and Radish Curry, Best Kashmiri Fish Curry, Easy Travancore Fish Curry

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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

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