Chicken Curry


  • 750 gm chicken
  • 2 potatoes cut in halves
  • 4 medium onions, sliced
  • 1 medium tomato, chopped
  • 2 tbsp ginger garlic paste
  • 4 tbsp yogurt
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • Salt to taste
  • Chopped coriander leaves
  • 3 tbsp mustard oil

Method –

  1. Wash the chicken thoroughly
  2. Marinate the chicken with beaten yogurt, 1 tsp red chilli powder, 1 tbsp ginger garlic paste and salt
  3. Leave to marinate overnight, preferably
  4. Heat mustard oil in a wok
  5. Add the sliced onion and fry till brown
  6. Add ginger garlic paste and fry till raw smell disappears
  7. Add the chicken and fry on high heat for about 7-8 minutes, stirring occasionally
  8. Lower the heat and add the tomato and potatoes
  9. Cook till the tomato becomes soft and mushy
  10. Add turmeric, coriander and red chilli powders
  11. Cook till the oil separates
  12. Add 2 cups of warm water and let it come to boil
  13. Lower the heat and cover with a lid
  14. Cook till the gravy becomes thick and coats the chicken pieces and the chicken becomes very tender
  15. Garnish with chopped coriander leaves

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s