Directions
- Marinate the Chicken: In a mixing bowl, combine the chicken with turmeric, chili powder, salt, garam masala, ginger paste, garlic paste, cumin powder, and yogurt. Mix thoroughly so each piece is coated. Marinate for at least 30 minutes to 1 hour.
- Fry the Onions: Heat a heavy-bottomed pan over medium heat. Add ghee and oil. Sauté the sliced shallots for 2–3 minutes until golden brown. Remove and set aside.
- Toast Whole Spices: In the remaining oil, add bay leaves, cardamom, cinnamon, and coriander seeds. Sauté briefly, just for a few seconds, to release their aroma.
- Cook the Chicken: Add the marinated chicken to the pan. Sear over medium-high heat for 2–3 minutes to lock in flavors.
- Simmer the Curry: Pour in warm water, then add chili powder, chopped coriander, the fried onions, and salt. Mix well. Reduce the heat to low-medium, cover the pan, and let it simmer for 20–30 minutes, stirring occasionally. Check tenderness and adjust salt and water as needed.
- Finish the Curry: Sprinkle garam masala and add sliced green chilies. Stir gently to combine. Turn off the heat and transfer to a serving dish. Garnish with fresh coriander and extra green chilies for color and flavor.
Recipe Details
- Prep Time: 15–20 minutes
- Cook Time: 30–45 minutes
- Total Time: 45–60 minutes
- Servings: 4–5
- Difficulty: Medium
Variations & Substitutions
- Use bone-in thighs or drumsticks for richer flavor; boneless chicken works but reduces cooking time.
- Swap ghee with unsalted butter for a milder taste.
- Adjust chili powder to control spiciness; paprika is a good mild alternative.
- For extra depth, add a splash of cream or coconut milk before finishing.
Serving Suggestions
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