Chicken Curry

Name: Chicken Curry (Chicken cooked in a simple onion-tomato masala)
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (50 ml) vegetable oil; 1 (1¾-pound/800-gram) chicken, skinned and cut into 12 pieces; 1-inch (2½-cm) cinnamon stick; 1½ teaspoons table salt; 4 medium tomatoes, puréed; 1 teaspoon red chile powder; 1½ teaspoons ground roasted cumin; 1 tablespoon chopped fresh cilantro; 1 teaspoon garam masala (spice mix); 4 medium red onions, grated; 4 or 5 green cardamom pods; 4 or 5 cloves; 1½ tablespoons ground coriander; ½ teaspoon ground turmeric; 1 tablespoon fresh garlic paste; 1 tablespoon fresh ginger paste

Chicken cooked in a simple onion-tomato masala

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

You will find this curry at practically all the dhabas (roadside eateries) in North India. Economical and tasty, this dish gives you a taste of simple Punjabi home cooking. Serve it with steamed rice, parathas, or naan.

Ingredients

1 (1¾-pound/800-gram) chicken, skinned and cut into 12 pieces
¼ cup

Asia
India
Main course
Spicy
Gluten-free
Punjab

Method

Trim the excess fat from the chicken and put the pieces in a large bowl.
Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cloves, and cardamom, and sauté for 1 minute. When the spices change color and are fragrant, add the onions and sauté for 3 to 4 minutes or until golden bro