Delhi Style Chicken Curry in a Hurry

1
Bibi Maizoon

By
@WAZA

A super easy & very tasty North Indian style curry.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
25 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

Add to Grocery List

  • ·
    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-by-Step

  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.

Printable Recipe Card

About Delhi Style Chicken Curry in a Hurry

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Indian
Other Tags: Healthy, Heirloom




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