Homestyle Chicken Curry Recipe | Chicken Curry
A homestyle chicken curry recipe | Chicken Curry recipe is for the beginners. This post is all about making a very easy, delicious chicken curry that is quickly made in pressure cooker using simple & basic ingredients from your kitchen pantry
Servings 3
Ingredients
To marinate the chicken
- Chicken 250 gms cut into pieces
- Chicken drumsticks - 2
- Dahi/yogurt/curd - 1/4 cup beaten
- Ginger - 1 small piece
- Garlic cloves - 6
- Light Green chillies - 2
- Maggi magic masala cube - 1 sachet
- Salt - 1 tsp
- Kashmiri Red chilli powder - 1 tbsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Garam masala powder - 1 tsp
- Chicken masala powder - 1 tsp
- Lemon juice - 2 tbsp
To make gravy
- Oil - 2 tablespoon
- Onion - 2 grated
- Ginger - 1 teaspoon
- Garlic paste - 1 tablespoon
- Tomatoes - 2 grated
- Cinnamon stick - 1 inch piece
- Green Cardamom - 2
- Cloves - 2
- Bay leaf - 1
- Whole peppercorns - 2
- Coriander Powder - 1 tablespoon
- Red Chilli Powder - 1 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Salt - To taste
- Water - 2 cups
- Coriander Leaves - 2 tablespoons chopped
Instructions
To marinate the chicken :
- First clean wash and pat dry chicken pieces and drumsticks.
- Mince ginger garlic and chillies.
- In a bowl put curd. To this add salt, red chilli powder, turmeric powder, coriander powder, Maggie magic masala cubes, minced ginger garlic chillies, lemon juice, chicken masala and garam masala powder.
- Mix this well and rub this on to chicken and keep it aside for at least 3 hours or overnight in the fridge.
To make gravy :
- Heat oil in a heavy-bottomed pan and add in whole spices one by one.
- As soon as they begin to sizzle, add in grated onions, and fry for 3-5 minutes on medium heat till onions turn translucent.
- Add in ginger-garlic pastes and sauté for another minute or two till it turns fragrant. Keep sauteing it on low heat till onion mixture turns dark brown.
- Add in all the masalas and tomato puree, and fry for a couple of minutes. Once the mixture is blended well add in the marinated chicken.
- If the chicken masala starts to dry out and stick to the bottom of the pan, add in a tablespoon of water.
- Mix well, once the chicken starts to get bhunoed well, add in water to make gravy depending on the consistency you prefer.
- Transfer this whole into a pressure cooker. Once the gravy starts to boil, close the lid of cooker.
- Cook covered for about 2 whistles on high flame first and then lower the flame. Let it simmer for 5 to 7 minutes on low heat till chicken is completely cooked through.
- Once the pressure is released, open the lid and transfer this curry in a serving bowl.
- Garnish with fresh chopped coriander leaves and serve hot with rotis or rice, and a salad.