Indian Chicken Curry, however, discovers its causes in India, is commonly found in many parts of the world. That is the reason there is no standard formula to make it. Indeed, even in India, there are such a significant number of varieties to this recipe because of cultural/regional influence that no two recipes are alike.
This chicken recipe is extraordinarily has a North Indian impact. What I mean by that is marinated chicken is added to a flavor injected onion-tomato sauce and afterward pressure-cooked together. This results in a moist and soft curry chicken which is bursting with flavors.
- 1 lb chicken drumsticks
For the marinade
- 1/4 cup yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Kashmiri chili powder
- salt to taste
- 1 teaspoon garam masala
- 1 tablespoon oil, peanut / mustard / olive
- dried fenugreek leaves, optional
For the curry
- 1/4 cup oil, peanut/mustard/olive
- 1 bay leaf
- 2-inch cinnamon stick
- 1 black cardamom
- 3-4 green cardamom
- 1/4 teaspoon whole black peppercorns
- 3-4 whole cloves
- 1 teaspoon fennel seeds, optional
- 1.5 cups finely chopped onions, 1 medium-sized onion
- 1-inch ginger, minced or 1 teaspoon ginger paste
- 4 cloves garlic, minced or 2 tablespoons garlic paste
- 1.5 cups chopped tomatoes, 2 Roma tomatoes
- 1/2 teaspoon Kashmiri chili powder
- salt as needed
- 1/4 cup water
- 1/4 cup finely chopped cilantro for garnishing
- 1 teaspoon garam masala
Step by Step Instructions to Make Indian Authentic Chicken Curry
- In the event that you think Indian chicken dishes end up flat when cooked in Instant Pot, I have two tips for you
- Saute the chicken before including any liquid. This allows the meat to brown and add extra flavor to the chicken.
- And on the other hand, marinate the chicken for 20-30 minutes before pressure cooking it.
- Here is the recipe of making this straightforward chicken curry with yogurt
Chicken curry marination
Blend yogurt, lime juice, oil, chili powder, garam masala, salt, and fenugreek leaves and prepare the marinade.
Make 3-4 cuts on the chicken drumstick on the two sides. These cuts permit the marinade to leak in making the chicken much progressively tasty.
Coat the chicken drumsticks with the marinade till all pieces are equally secured. Put it in a safe spot for around 20 minutes till you prepare the curry.
The Procedure to Make the Sauce
- Select the appropriate pan for cooking.
- Add oil and once it is hot, include all the flavors – cove leaf, cinnamon stick, dark cardamom, green cardamom, dark peppercorns, cloves, and fennel seeds (if utilizing).
- Let the flavors sizzle in the oil for around 20 seconds or something like that. Include the slashed onions and let it cook till it is equitably seared (around 10 minutes).
- Include the minced ginger and garlic. Let them saute for about a moment.
- Include the cleaved tomatoes and blend well. Cook till the tomatoes are delicate and soft (around 10 minutes).
- Include salt and Kashmiri chili powder and blend well.
- Add the marinated chicken to this curry and mix it well. Let it cook in the sauce for around 2 minutes.
- Add 1/4 cup water and mix well.
- Once you mixed the chicken with the sauce well, cover the cooking pan with a lid and cook till the chicken is almost done.
- Once the chicken is almost done open the lid, and include garam masala and blend well.
- Finish it by topping the chicken with cilantro leaves and serve hot with rice, roti, or naan
Tips to Make the Best Chicken Curry
Marinating the chicken to makes it soft and tasty.
Make a point to cook the onions till it is uniformly caramelized. Caramelized onions add additional flavor to this dish.
Saute the chicken well in the sauce before covering with the lid. This allows the chicken to absorb the flavors.
Always try to use either bone-in chicken or chicken thighs. These cuts are tastier than chicken breasts.
Make sure you don’t add more than 1/4 cup water to cook the chicken. Don’t worry there will be enough gravy because of the yogurt and the tomatoes.