Indian bird curry is a flavorful, fragrant dish made with smooth bird pieces simmered in a spiced tomato-onion gravy. Here is a conventional North Indian-style hen curry recipe that’s each delicious and easy to make at domestic.
📝 substances:
For Marination:
500 g chook (bone-in or boneless)
1 tsp ginger-garlic paste
½ tsp turmeric powder
½ tsp pink chili powder
Salt to flavor
For Curry:
2 tbsp oil or ghee
1 bay leaf
2–three green cardamoms
1 cinnamon stick
1 massive onion, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, pureed or finely chopped
1 tsp coriander powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp crimson chili powder (modify to flavor)
Salt to flavor
Sparkling coriander leaves (for garnish)
Water as wanted
👨🍳 instructions:
Marinate fowl
Blend chook with turmeric, chili powder, salt, and ginger-garlic paste. Permit it rest for at the least 30 minutes (or in a single day inside the refrigerator for deeper taste).
Sauté complete Spices
Heat oil in a pan. Upload bay leaf, cardamom, and cinnamon. Allow them to sizzle for 10 seconds.
Cook dinner Onions
Upload chopped onions and sauté till golden brown.
Upload Ginger-Garlic Paste
Prepare dinner for a minute until the uncooked smell disappears.
Add Tomatoes & Spices
Mix in tomato puree and cook till the oil separates from the masala. Add coriander, turmeric, chili powder, and salt.
Upload fowl
Add marinated chicken and mix well. Prepare dinner on medium heat for 5–6 mins, stirring every so often.
Simmer
Upload water (approximately 1 cup) for gravy. Cowl and cook dinner for 15–20 minutes or until the chook is tender and cooked via.
Finish with Garam Masala
Sprinkle garam masala, simmer for two extra minutes, and turn off the heat.
Garnish & Serve
Garnish with chopped coriander. Serve hot with rice, roti, or naan.
This indian chicken curry is reassuring, richly spiced, and certain to emerge as a family favorite!
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