How to make Classic Chicken Curry - Chicken cooked the classic way with yogurt and other masalas.
This recipe is contributed by Member Rehana Khambaty.
Main Ingredients : Chicken (चिकन), Yogurt (दही)
Cuisine : Indian
Course : Main Course Chicken
Classic Chicken Curry Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Classic Chicken Curry checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Scallion Cheesy Chicken, Kozhi Thengai Kozhambu, Chengfu Chicken, Lotus Wrapped Chicken.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Classic Chicken Curry Recipe
Chicken cut into ½ inch cubes 400 grams
Yogurt 1 tablespoon
Onion finely chopped 1 large
Ginger finely chopped 1 inch piece
Garlic finely chopped 2 cloves
Garam masala powder 2 teaspoons
Red chilli powder 4 teaspoons
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Cinnamon powder 1 teaspoon
Yogurt 1 cup
Tomato puree 3/4 cup
Tomatoes finely chopped 2 medium
Method
Step 1
Heat oil in a non stick pan. Add onion, ginger, garlic and saute for four to five minutes.
Step 2
Add garam masala powder, red chilli powder, coriander powder, cumin powder, cinnamon powder and saute for four to five minutes.
Step 3
Add chicken and saute for four to five minutes. Add salt and mix well.
Step 4
Whisk yogurt and tomato puree in a bowl and add to the chicken along with tomatoes. Cook for four to five minutes.
Step 5
Add potatoes and one cup water.
Step 6
Cover and cook till chicken and potatoes are cooked.Serve hot with steamed rice.
