There are certain kinds of recipes that stay your favorite all life. They evoke memories, take you back to happier times and definitely make your meal special. This simple chicken curry holds that kind of significance for me.
It is one of the most comforting recipes that I love whipping up every now and then in my kitchen. This recipe is easy, takes a little bit of patience, and comes together as a gorgeous combination with rice and parathas. Just like everyone has their own version of homemade chicken curry, this one is mine. And it never disappoints!
The main difference in this chicken curry comes from everything being used in its paste form. This mainly means that you have to cook the onion and tomato paste for a tad longer than usual, making sure it is cooked through to make way for a rich gravy. And it tastes best that way. The highlight, of course, is the fresh tomatoes which add lots of flavor, texture, and color to the chicken gravy.
The curd or yogurt is also a common man’s addition to make any gravy taste and look royal. I have used curd here as well, the thickest kind you can find around you. Please do not opt for “slim” or “toned” versions of dairy, because full fat is what we need!
Preparation time – 20 minutes
Cook time – 40 minutes
Serves – 3-4 people
- 1 kg of chicken
- 4 tbsp mustard oil
- 3 medium onions, ground to a paste
- 4 medium tomatoes, ground to a paste
- 1 tbsp fresh ginger garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp black pepper powder
- 100 g thick curd
- 1 tsp garam masala
- 500 ml hot water
- 2 green chilies
- Chopped coriander for garnish
- Salt to taste
- Wash and pat dry the chicken pieces with a kitchen towel. Set aside.
- Heat mustard oil in a pan. Once it starts smoking and turns into a pale yellow color add the onion paste. Saute for about eight minutes on medium flame till the raw aroma of the onion disappears and the water from it evaporates.
- Add the fresh ginger garlic paste to the onions and saute for two to three minutes.
- Once the onions and ginger garlic cooks, add the fresh tomato paste. Saute this till all the water from the tomato reduces and a thick paste gets formed. This step is absolutely crucial otherwise you will have a curry with raw tomato smell.
- Season with salt, cumin powder (jeera), black pepper powder, turmeric powder, and coriander powder. Mix well till the spices completely assimilate with the rest of the ingredients in the masala.
- Once the tomato forms a thick paste and is completely cooked, add the chicken pieces. Saute the chicken pieces gently mixing it into the tomato and onion masala. Make sure every part of the chicken gets assimilated well with the masala. Stir for five to seven minutes till chicken starts to cook.
- Pour in hot water into the masala and stir well. Cover and cook this on a medium flame for twenty minutes.
- Take the lid off and check if the consistency of the gravy is at your desired level. Based on the consistency you want, you can let the curry simmer for more or less time.
- Add garam masala and fresh coriander leaves for garnish. Serve hot with rice, pulao or flaky parathas!