delhi style chicken curry in a hurry

Name: Delhi Style Chicken Curry in a Hurry
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: - 1 cut up whole chicken, skinless, washed & cut into 8-10 pieces; - 3 tbs oil; - 2 onions, thinly sliced; ## GRIND TO PASTE FOR MARINADE-; - 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

7 Pinches 1 Photo

Bibi Maizoon

Sonoma, CA

Updated on Jan 5, 2016

A super easy & very tasty North Indian style curry.

Rate

prep time 25 Min

cook time 25 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

- 1 cut up whole chicken, skinless, washed & cut into 8-10 pieces
- 3 tbs oil
- 2 onions, thinly sliced
GRIND TO PASTE FOR MARINADE-
- 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

Step 1

Grind all ingredients listed under marinade to a smooth paste in a mixie, blender or food processor.

Step 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.
Step 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.
Step 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.
Step 5

When the oil has separated from the marinade mixture & the chicken is cooked through your curry is ready. Salt to taste & serve.
Step 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.
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