Ingredients
Chicken and Base
- 2 pounds whole chicken cut into pieces, skin and excess fat removed
- 1 medium yellow onion, thinly sliced
- 4 medium Roma tomatoes or 3 large vine tomatoes
- 2 tablespoons ginger-garlic paste (or 1 inch grated ginger & 5 to 6 grated garlic cloves)
- ½ cup light olive oil or any other light cooking oil
- 2 tablespoons chopped cilantro
- Water, as needed
- 1-2 green chilis (like Thai chili, jalapeno, or Serrano), optional
Whole Spices
- 2 cinnamon sticks
- 4 green cardamom pods
- 4-5 cloves
- 3-4 whole peppercorns
- 2 bay leaves
Powdered Spices
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 ½ teaspoons Kashmiri red chili powder (use 1 teaspoon for less spicy)
- ½ teaspoon Garam Masala (homemade recommended)
- 1 ¼ teaspoons pink salt, or to taste
Instructions
- Prepare Ingredients: Puree the tomatoes in a food processor or blender until smooth. Thinly slice the yellow onion and grate fresh ginger and garlic if not using ginger-garlic paste ready.
- Heat Oil and Sauté Onions & Spices: Heat a heavy-bottom pan over high heat and add the light olive oil. When the oil starts to warm, add the thinly sliced onions, whole spices (cinnamon sticks, cardamom pods, cloves, peppercorns, bay leaves), and ½ teaspoon salt. Turn heat to medium and sauté until the onions turn golden brown, about 5 to 8 minutes to develop deep aroma.
- Add Ginger-Garlic Paste and Chicken: Stir in the ginger-garlic paste and cook for about 1 minute until the raw smell disappears. Then add the chicken pieces to the pan, stirring well to combine.
- Incorporate Powdered Spices: Add coriander powder, cumin powder, turmeric powder, Kashmiri red chili powder, garam masala, and the remaining salt. Mix thoroughly to coat the chicken with the spices, and sauté for 2 to 3 minutes to roast the spices slightly.
- Add Tomato Puree and Simmer: Pour in the tomato puree, stir to mix, and sauté for another 2 to 3 minutes. Reduce heat to low, cover the pan, and cook the chicken for 10 minutes, letting flavors meld.
- Adjust Consistency and Continue Cooking: Check the curry; if it seems too thick, add 2 tablespoons to ¼ cup of water as needed. Cover and cook on low heat for an additional 20 minutes, or until the chicken is tender, stirring occasionally to prevent sticking.
- Finish with Garam Masala and Cilantro: Uncover the pan and add a final sprinkle of garam masala. Taste and adjust salt if necessary. Simmer uncovered if you prefer a thicker consistency or turn off the heat to keep it slightly soupy. Garnish liberally with chopped cilantro before serving.
- Serve: Serve hot with plain rice, naan, or roti to enjoy a complete, authentic Indian meal.
Notes
- For a less spicy curry, reduce the Kashmiri red chili powder to 1 teaspoon and omit green chilies.
- You can use bone-in or boneless chicken pieces according to preference; bone-in adds extra flavor.
- If you don’t have garam masala, you can increase cumin and coriander slightly but the flavor will differ.
- Adjust water quantity to achieve preferred curry thickness.
- Brown the onions well for a deeper curry flavor.
- Using fresh tomatoes for puree gives the best taste; canned tomato puree can be substituted if necessary.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
