Spicy Chicken Curry Recipe: Infused With Fresh Herbs And Spices

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Everyone loves spicy chicken preparations. This exotic curry with chicken and fresh herbs hails all the way from India. The royal feel of this dish makes it a must-try once you taste it. Here is the simple recipe that you can quickly cook at home. The ingredients of this irresistible spicy chicken curry are easily available in the market. Whether you serve it with butter naan or steamed rice; you are sure to set the spirit high at the dinner table.

This recipe is most famous in North India. It uses some special Indian herbs, which make it a unique dish across the globe. Those who admire spicy food will love this recipe for sure. However, if you do not prefer spicy food and want to try this one for the first time, you can adjust the quantity of chili and other herbs. The proportion we are sharing here can serve a group of five to six people. The preparation time it requires is about 1 hour 10 minutes. Now, let us know the ingredients of this North Indian spicy chicken curry.

Spicy Chicken Curry Recipe: Infused With Fresh Herbs And Spices
Spicy Chicken Curry Recipe: Infused With Fresh Herbs And Spices

Ingredients

Chicken: 1 kilogram

Tomato puree: 1/2 cup

Garlic paste: 1 tablespoon

Cinnamon stick: 1

Bay leaf: 1

Garam masala powder: 1 tablespoon

Kasoori methi powder: 1 tablespoon

Water: 2 1/2 cup

Onion: 2

Ginger paste: 1 tablespoon

Cashews: 1 cup

Cumin seeds: 1 teaspoon

Red chili: 3

Coriander powder: 1 tablespoon

Vegetable oil: 2 tablespoon

Salt: as required

Lemon juice: 1/3 cup

Turmeric: 1 teaspoon

Coriander leaves: 1/4 cup

Spicy Chicken Curry Recipe: Infused With Fresh Herbs And Spices
Spicy Chicken Curry Recipe: Infused With Fresh Herbs And Spices

Spicy Chicken Curry: Method

Wash the chicken and drain the excess water. In a dry skillet, roast the bay leaf, cinnamon seeds and cumin seeds over medium flame. This may need two to three minutes. Let the whole roasted spices cool. Now, marinate the chicken with salt, lemon juice, and turmeric. Coat every piece and set aside for 30 minutes. In a grinder, add the onion and a little water. Make a fine paste with it and set aside. Then, in the same blender, grind cashews using a little water. Again, set aside and grind red chilies with a little water. This step prepares the spices or masala before you start with the cooking.

Take a large skillet and heat oil in it. Add the onion puree, ginger and garlic paste and cook for ten to fifteen minutes until you see oil separating from it. Add the tomato paste and cook for another three to four minutes. Now, add salt and the chili paste. Cover the skillet with a lid and put the flame to low heat. After two to three minutes, uncover the skillet and add the marinated chicken. Cook it with the lead on while stirring occasionally. This will take twenty to twenty-five minutes. Now, add the cashew paste and a little water in the chicken. Cook for another three to four minutes. Then, add garam masala powder, kasturi methi, and the whole roasted spices. Cook the chicken curry for another five minutes. Turn the flame off and garnish the chicken curry with coriander leaves.