Classic Curry Chicken
We will show you how to master a classic Punjabi-style Indian curry chicken that is complex, rich, fragrant, and absolutely mouthwatering!
Ingredients
Tadka
- 8 tbsp unsalted butter
- 2 yellow onions diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 4 cloves garlic peeled and minced
- 2 thumbs ginger three thumbs thick, peeled and grated
- 2 green chili peppers add 2-3 extra chilies for a spicier version
- 1/2 tsp salt
- 1 tsp garam masala
- 1/4 tsp red chili powder
- 1/2 tsp cumin seeds heaping
Garam Masala
- 1/4 tsp coriander seeds
- 1/4 tsp cumin seeds
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 green cardamom pods
- 1 bay leaf
- 6 black peppercorns
- 6 cloves
Chicken
- 7 chicken thighs bone-in
- 7 chicken drumsticks
- 6 ounce tomato paste
- 1 tbsp Patak's mild curry paste
- 2 cups boiling water
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 cup cilantro chopped
Instructions
Cut the Chicken and the Vegetables
- Clean the chicken. If the drumsticks and thighs are not skinless, remove the skin. Cut the chicken thighs in half. Pat them dry and set them aside.
- Dice the onions, red pepper, and green pepper. Set aside.
- Mince the garlic and thinly slice the green chili peppers. Set aside.
- Peel and grate the ginger. Set aside.
- Finely chop the cilantro. Set aside.
Toast and Grind the Garam Masala
- Break open the cardamom pods, discard the shells, and set aside the seeds.
- Place a dry saucepan on the stovetop at medium heat.
- Add coriander seeds, cumin seeds, ground cinnamon, ground nutmeg, cardamom seeds, black peppercorns, and cloves to a dry saucepan.
- Dry sauté the spices for 1 minute to toast them.
- Add whole and ground spices to a coffee grinder and grind them into a powder. Set aside.
Clarify the Butter
- Place a pot on the stovetop at medium-low heat. Add the butter and allow it to melt.
- Turn the stovetop down to low heat if it begins to bubble.
- To clarify the butter, skim the white foam off the top of the pot with a large serving spoon to remove the lactose or milk solids.
Begin Cooking up the Tadka
- Add onions, red pepper, and green pepper to the pot. Increase the heat on the stovetop to medium-low and allow the vegetables to bubble softly.
- Cook for 10 minutes. Stir occasionally to ensure the vegetables do not stick to the bottom of the pot or burn.
- Add ginger and garlic.
- Cook for 10 minutes. Stir occasionally.
Bloom the Spices and Finish the Tadka
- Add green chili peppers, red chili powder, garam masala, cumin seeds, and 1/2 tsp salt.
- Cook for 10 minutes. Stir occasionally.
- Cover the pot with its lid and cook for an additional 10 minutes.
Add Tomato Paste, Curry Paste, and Turmeric
- Turn the heat on the stovetop up to medium.
- Add tomato paste, Patak’s curry paste, turmeric, and 1 tsp salt.
- Cover the pot with its lid and cook for 10 minutes.
Coat the Chicken in the Spices and Cook for 40 Minutes.
- Add the chicken to the pot.
- Use a spoon to generously coat each piece of chicken with the sauce and spices.
- Cover the pot with its lid. Lower the heat on the stovetop to low. Cook for 40 minutes.
- Stir occasionally to prevent the chicken from sticking to the bottom of the pot.
Add Cilantro and Boiling Water
- Add boiling water and chopped cilantro to the pot. Stir well.
- Turn up the heat on the stovetop to medium-high.
- Simmer the liquid for 5 minutes.
- Turn off the heat.
- Serve and enjoy.
Video
Nutrition
Calories: 465kcalCarbohydrates: 9gProtein: 30gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 188mgSodium: 758mgPotassium: 673mgFiber: 2gSugar: 4gVitamin A: 1461IUVitamin C: 23mgCalcium: 48mgIron: 2mg
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