In a chicken curry, the chicken is marinated, then it is simmered till soft while onions, garlic, and spices create a tasty foundation. For additional depth, garam spice is used, and coriander is used as a garnish. It goes well with bread or rice.

To make chicken curry, marinate chicken in yogurt with red chili powder and turmeric. Sautéing onions, garlic, ginger, and whole spices like cumin, cinnamon, and cloves creates the curry’s basis. Add the tomatoes and then add the powdered spices (cumin, coriander). After marinating, the chicken is fried in masala and cooked with water till it becomes tender. For the last burst of flavour, garam masala is added, and fresh coriander is used to garnish the stew. It is served hot with roti or naan flatbreads or rice.

Ingredients: 500g of chopped, boneless or bone-in chicken
two big onions, chopped finely
Two medium-sized (pureed) tomatoes
1 cup of whisked plain yogurt
4-5 minced garlic cloves
One-inch piece of minced or grated ginger
2-3 slit green chilies
Three tablespoons ghee or oil
One teaspoon cumin seeds
two bay leaves
One-inch cinnamon stick
three to four cloves
two pods of cardamom
One teaspoon powdered turmeric
1 tsp. red chili powder, or more according to taste
Two teaspoons powdered coriander
One tsp garam masala
One teaspoon cumin powder
Add salt to taste.
chopped fresh coriander leaves as a garnish
Water (as required)
How to Make Curry with Chicken:
Step1: Give the chicken a marinade

Combine the yogurt, a teaspoon each of red chili powder and turmeric powder, and the chicken pieces in a bowl.
Give the chicken between 30 and 2 hours to marinade (the longer, the better).
Step 2: Get the Base Ready

In a big pan, warm up some oil or ghee over medium heat.
Add the cardamom pods, cloves, cinnamon stick, cumin seeds, and bay leaves. Stir until they begin to exude their scent, approximately 30 seconds.
Add the finely chopped onions and sauté, stirring periodically, until golden brown. This might take ten minutes or so.
Step 3: Include the tomatoes, garlic, and ginger

Add the ginger and garlic powder once the onions are golden brown. Sauté for two to three minutes, or until the raw scent is gone.
When the oil begins to separate from the mixture, add the pureed tomatoes and simmer for an additional five to seven minutes.
Step 4: Cook the Chicken and Add Spices

Add the remaining red chili, cumin, coriander, and turmeric powders and stir.
Pour the chicken with marinade into the pot. Stir well to coat the chicken with the seasonings.
Cook, stirring periodically, over medium-high heat for 7 to 10 minutes, or until the chicken begins to brown.
Step 5: Simmer with Water Added

Depending on how thick you want your curry, add as much water as needed to cover the chicken, around 1 to 1.5 cups.
After stirring everything together and bringing it to a boil, turn down the heat. For twenty to twenty-five minutes, or until the chicken is cooked through and tender, cover and simmer.
Step 6: Garnish and add Garam Masala to finish.

After the chicken is done, add the garam masala and taste-test the salt. To allow the flavors to meld, boil the curry for another five minutes.
Serve hot and garnish with fresh coriander leaves.
Serving Ideas:

For a full supper, serve the chicken curry with paratha, naan, roti, or steaming rice. To balance the tastes, serve with raita or a salad on the side.