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Easy Homemade Chicken Curry
Here’s a recipe of my favorite dinner in the whole world – Chicken Curry with steamed rice
Preparation Time: 10-12 hours (overnight marinate); Cooking Time: 30 minutes
- 4 chicken drumsticks
- 1 tsp turmeric
- ½ tsp chilly powder
- Salt to taste
- 3 medium onions (each cut into 8 pieces)
- 2 medium tomatoes (each cut into 6 pieces)
- 8-10 cloves of garlic
- A handful of cilantro (dhaniya leaves)
- Juice of ½ a lime
- 1 Kashmiri red chilly whole
- 1 tsp mustard seeds
- ½ tbsp turmeric
- ½ tbsp red chilly powder
- 1 tbsp coriander powder
- ½ tbsp cumin powder
- Salt to taste
- 2 tsp Everest Chicken Masala (or any brand of your choice)
- 1-2 Maggi chicken cube
- 1 tbsp oil
- Cilantro for garnish
Marinating the chicken
I have used frozen skinless chicken drumsticks for this recipe. It happens to be my husband’s favorite cut of chicken but feel free to use any cut you like. Once the drumsticks were thawed in the refrigerator, I made slits in the chicken so that some of the flavor gets infused inside the chicken as well. Then put all the marinated ingredients in a bowl with the chicken. Massage the meat until every part of the chicken is coated with the marinade. Cover the bowl with a saran wrap and throw in the fridge for at least 5-6 hours or preferably overnight.
Take the marinated chicken out of the fridge and let it sit out for a couple of minutes. In the meantime, get your onions, tomatoes, garlic, cilantro and lime ready. (You don’t need to chop everything fine as we will blend them in a mixer later).
Take a non stick pan and ½ tbsp of oil in it (I prefer olive oil). Once the oil starts heating a little bit (not too hot though), add your chicken pieces one by one (Be careful as the oil might splutter). Let the chicken cook on each side for 3-4 minutes.
Simultaneously, heat another non-stick pan and add the remaining ½ tbsp of oil. Once the oil heats up a little, add the mustard seeds, onions, kashmiri whole chilly, garlic and turmeric.
Once you have roasted the onions for 4-5 minutes, add tomatoes, lime juice and cilantro along with salt, chilly powder, coriander powder and cumin powder. Add ½ cup of water so that the masalas don’t burn.
Once everything is roasted for another 4-5 minutes, blend everything in a mixture with a cup of water.
Meanwhile, after cooking the chicken on both sides till they get a nice golden color, take them out of the pan into a bowl and keep aside. Note that at this point, the chicken is not fully cooked.
We will cook these completely in the curry shortly.
Once everything is blended in the mixer, heat the same non-stick pan in which we roasted the onions and tomatoes and pour the curry in it. We do not need to add any more oil to the pan.
Next, add the chicken pieces and coat them with the curry and cook for 2-3 minutes.
At this point, add the chicken masala and 2-3 cups of water and cook for 5 minutes. Depending on how much curry you need, you can add as much water as you like. Since we like to have our chicken curry with rice, I end up adding almost about 4 cups of water to my curry.
Lastly, add the chicken cubes and cover the pan and let it simmer for 5-10 minutes so that the chicken is completely cooked and every part of it is infused with the flavor of the curry. Do a little taste testing at this point and add salt, if need be. You can also add a little lime juice for extra zing.
Lastly, garnish with cilantro and chicken curry is ready to serve. It goes really well with either steamed rice or rotis.
Dinner is ready :)!
For my vegetarian friends, the same curry (without the chicken masala and chicken cube) goes really well with paneer. For added flavor, you can add Maggi’s Veg cube.
I hope you guys try and enjoy this recipe as much as I do.