Real Recipes From Real Home Cooks ®

delhi style chicken curry in a hurry

Recipe by
Bibi Maizoon
Sonoma, CA

A super easy & very tasty North Indian style curry.

yield 4 -6
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For delhi style chicken curry in a hurry

  • 1 cut up whole chicken, skinless, washed & cut into 8-10 pieces
  • 3 tbs oil
  • 2 onions, thinly sliced
  • 1 cup yoghurt
  • 1 onion, roughly chopped
  • 2 tomatoes, roughly chopped
  • 1 tbs garlic, minced
  • 1 tbs ginger, minced
  • 2 tsp kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
  • 1/4 tsp turmeric
  • 1 tbs ground coriander
  • 5 green cardamoms
  • 1/2 tsp ground cinnamon
  • 1 tbs white poppy seeds (optional)
  • 1/4 cup fresh cilantro, chopped
  • 2 green chilies, roughly chopped (optional, for less heat omit or remove seeds)
  • 2 tsp salt

How To Make delhi style chicken curry in a hurry

  • 1
    Grind all ingredients listed under marinade to a smooth paste in a mixie, blender or food processor.
  • 2
    Coat chicken pieces well with marinade paste. Allow chicken to marinate for at least 1 hour up to overnight in an airtight container in the refrigerator.
  • 3
    Heat oil in deep, heavy bottomed skillet or kadhai, and fry sliced onions over medium heat until translucent & beginning to brown at the edges.
  • 4
    Add chicken pieces with marinade paste to frying onions in skillet or kadhai. Be careful as oil may spatter. Add 1 cup water to mixture & continue to simmer uncovered over medium heat for 20-25 minutes, stirring every 5 minutes. Be sure to simmer this dish uncovered, it may boil over if covered. If mixture begins to burn, scorch, or stick, stir in 1/2 to 1 cup water & reduce heat.
  • 5
    When the oil has separated from the marinade mixture & the chicken is cooked through your curry is ready. Salt to taste & serve.
  • 6
    Helpful hints- Never cook chicken in a pressure cooker, it gets a rubbery texture from the extreme, high heat. Don't have poppy seeds? Substitute 1 TBS ground almonds or cashews. Don't have Kashmiri mirch? Substitute a mixture of 1/2 cayenne powder plus 1/2 sweet paprika. Don't have yogurt? Use milk or cream.