Chicken Curry Recipe

Chicken Curry Recipe

Ingredients:

For the Chicken Marinade:

• 1 kg (2.2 pounds) chicken with bones
• 200 g (3/4 cup) yogurt
• 1 tbsp ginger and garlic paste
• 2 tbsp lemon juice
• 1/2 tbsp salt
• 1 tsp black pepper powder
• 1 tsp garam masala powder

For the Chicken Frying/Preparing:

• 1/3 cup (80 ml) oil
• 3-4 cloves
• 4-5 black peppercorns
• 1 bay leaf
• 1 cinnamon stick
• 1/2 tsp cumin seeds
• 2 cardamom pods
• Marinated chicken

For the Slurry:

• 1 tbsp corn flour
• 3-4 tbsp water

For the Finalizing:

• 1/2 tsp black pepper powder
• Fresh chili, to taste
• Chopped coriander, to taste
• Corn flour slurry
• Lemon slice, for garnish

Preparation:

1. Preparing the Marinade: In a large bowl, combine 200 grams of yogurt, 1 tbsp of ginger and garlic paste, 2 tbsp of lemon juice, 1/2 tbsp of salt, 1 tsp of black pepper powder, and 1 tsp of garam masala powder. Mix well.
2. Marinating the Chicken: Add 1 kg of chicken with bones to the marinade. Ensure each piece is well-coated. Cover the bowl and let it rest for 1 hour and 30 minutes in the refrigerator. This allows the flavors to penetrate the chicken, making it tender and flavorful.
   
   Heating the Oil: In a large pan, heat 1/3 cup of oil on medium-high flame. Add 3-4 cloves, 4-5 black peppercorns, 1 bay leaf, 1 stick of cinnamon, 1/2 tsp of cumin seeds, and 2 cardamom pods. Cook for a few seconds until aromatic.
3. Adding the Chicken: Add the marinated chicken to the pan. Cook each side for 1 to 2 minutes on high flame to seal in the juices.
4. Adding the Yogurt Mixture: Pour the remaining yogurt mixture into the pan. Add 2 tbsp of water to the same bowl used for the yogurt marinade to gather any leftover marinade and pour it into the pan. Mix well.
5. Cooking the Chicken: Cover the pan and cook on low-medium flame for 15 to 18 minutes. Stir occasionally to prevent sticking and ensure even cooking.
6. Making the Slurry: In a small bowl, mix 1 tbsp of corn flour with 3-4 tbsp of water. Stir until smooth and set aside.
7. Adding Final Spices: Add 1/2 tsp of black pepper powder, fresh chili to taste, and chopped coriander to the pan. Stir well.
8. Thickening the Curry: Add the prepared corn flour slurry to the curry. Stir continuously until the curry thickens to the desired consistency.
9. Garnishing and Serving: Garnish with lemon slices. Cover and cook on low flame for a minute to blend the flavors. Serve hot with rice or naan.