An amazing chicken curry will make your day, especially if you like Indian food. This chicken curry is savory, creamy with aromatic flavors which is very appetizing and eye-catching.
This Indian chicken curry recipe is simple. It is spicy and delicious with cheek meat, Kalleh fresh yoghurt, tomatoes, and different seasoning. You can serve this chicken curry over basmati rice with extra yogurt and cilantro on top. you can serve it with naan, spaghetti squash, or cauliflower rice. This homemade recipe makes it possible to have Indian food any day of the week.
For the perfect Indian chicken curry first, you have to cut the chicken. use a sharp knife to cut the chicken to your desired size. Place a large skillet over medium heat and add the olive oil. Once it warms, add the bay leaves, cinnamon, cardamom, cloves, and sauté for 2 minutes until they release their aroma. Slice the onions and green chilies and add them to the skillet. Fry them for 5 minutes or until they are golden brown and cooked. Then stir in the ginger paste and continue cooking for three more minutes.
You need to stir constantly and prevent the ingredients from sticking to the bottom of the skillet. Chop the tomatoes, and add them to the mixture. Break the pieces with your spoon. Stir in the turmeric and continue cooking for about 3 minutes.
Now pour in the Kalleh fresh yoghurt, coriander powder, and red chili powder. Give them a nice mix and reduce the heat. Cook the mixture for 5 more minutes until you have a semi-wet sauce. Then season with salt to taste.
Once the spice paste is ready, pat the chicken pieces with a paper towel, and place them in the skillet. Add coriander leaves and combine the chicken with the mixture thoroughly. Cook for 5 minutes and flip them to have an even fry. When the chicken pieces are slightly browned and lightly cooked, add in the water, garam masala, and spice powder. Stir the mixture. Reduce the heat and cover the skillet. Let it bring to a simmer. Taste the chicken curry and season if necessary.
Cover and slow cook for 25-30 minutes until the chicken is fully cooked and you have a thickened gravy covering the chicken pieces. Serve on your plate and garnish with fresh coriander leaves. Enjoy!