I love the basic chicken curry we prepare at our home for Sunday’s lunch. Nothing fancy, just the basic ingredients with minimal effort makes the curry delicious. A plate of steamed rice with chicken curry is what we love for our weekend’s Lunch. And a scoop of our favorite ice-cream. 😀
However, I was curious to try something different this weekend which prompted me to try mixing different masalas which I have never did till now. I was reading about the Sri Lankan chicken curry and I am yet to try that gorgeous looking curry sometime later.
This delicious Chicken Curry is my own recipe which is inspired from many different chicken curry recipes. Trust me, after going through so many curry recipes I was so confused that I made my own recipe. 😛
Apart from my constant spices for chicken curry (cumin seeds, blackpeppercorns, cardamoms, bay leaf, cloves), I have used sesame seeds, kasuri methi, fenugreek seeds, and curry leaves. This fusion of msasla turned out Dee-Licious.
Do not skip the roasting of spices part while trying out this recipe. Dry roasting the spices really brings out the best flavor from the spices. You can even make this masala in bulk and store for later use. Store them in an airtight container for upto 2-3 weeks.
You will in the recipe that I have used chopped ginger-garlic. Don’t hesitate to use ginger-garlic paste, though make sure that is homemade and fresh. Nothing beats fresh and homemade, be it ginger-garlic paste or any other masala.
Pair up this finger-licking chicken curry with steamed rice and salad on the side. Have a happy meal, guys.
- 2 Lbs Chicken (bone-in)
- 2 Large onion, thinly sliced lengthwise
- 2 Tomatoes, chopped
- 10-12 Garlic cloves, chopped
- 1-inch ginger, finely chopped
- 2 Bay leaves
- ½-inch cinnamon stick
- 3-4 Dry red chilies
- 1 Black cardamom
- 2 Green cardamoms
- 3 Cloves
- 1 Tbsp red chili powder or as desired
- 1 Tsp turmeric powder
- ½ Tsp chicken masala
- Salt as required
- Mustard oil for cooking
- 1 Tbsp ghee
- Chopped coriander leaves, for garnishing
- 10-12 Curry leaves
- 1 Tbsp coriander seeds
- 1 Tsp cumin seeds
- 1 Tsp black peppercorns
- 1 Tsp fennel seeds
- 1 Tsp white sesame seeds
- 1 Tsp kasuri methi
- ½ Tsp fenugreek seeds
- 2 Green cardamoms
Dry roast all the spices until aromatic. Let them cool down and then grind them to make powder.
Learn Step By Step Recipe With Pictures For Chicken Curry With Homemade Masala
Step 1- Heat oil in a deep heavy bottomed pot. Splutter the whole spices and add chopped ginger-garlic. Saute for 30-40secs
Step 2- Add the sliced onions and cook on medium-low flame until they turn soft. Add the prepared homemade masala and cook until the onions turn mushy. This will take approx 15-20mins
Step 3- Now add the chopped tomatoes and sprinkle some salt. Cook until the tomatoes turn mushy and then add red chili powder, turmeric powder, and required meat masala. Mix well and cover the pot. Cook for 8-10mins on low flame
Step 4- Add the chicken drumsticks and cook on high flame till they change their color to white
Step 5- Now add the required salt and cover the lid of the pot. Cook until the chicken becomes soft and tender. Turn off the flame.
Add a tbsp of ghee and garnish with coriander leaves. Cover the lid again and leave for 10mins before serving