Loads of chicken are in stock at Culturekurry Foods. I was planning to cook something highly aromatic and easy to prepare—a kind of “no-fuss” recipe that everyone will enjoy. Due to my busy schedule with my business, including Outdoor Catering, I rarely have time to cook. After a lot of catering during Ganpati Festival, my team and I finally have some free time this weekend. I decided to make an aromatic Chicken Curry paired with steamed rice. Typically, on Sundays, we finish late—around 11 pm—so there’s little time for elaborate cooking. I prepared a fragrant Chicken Curry with plenty of garlic (which I bought in large quantities from APMC Market while shopping for my cafe). Caramelised onions add richness to the gravy and make it visually appealing. As always, my recipes tend to be spicy, and this one uses generous red chilli to increase heat (which can be adjusted as needed). Try my Lahsuni Murg recipe—you’ll thank me! Happy cooking!
Ingredients ( for Four )
Chicken ( curry cut ) – 800 g to 1 kg
Onions – 300 gm
Garlic ( peeled whole cloves ) – 100 gm
Chillies ( Hyderabadi ) – 20 gm (optional; I used them since they were in stock )
Red Chillies – 20 gm
Red Chilli powder – 1 tsp
Coriander powder – 1 tsp
Kasuri Methi – 2 tbsp
Oil – 50 ml
Salt – to taste
Garlic powder ( optional ) – 1 tbsp
Garam Masala – 1/2 tsp
Ginger-Garlic paste – 1 tbsp
Masala for grinding:
Peppercorns – a few
Cumin – 1/2 tsp
Cinnamon – one small stick
Black Cardamom – 1
Cloves – 2 to 3 pcs
Method:
1 ) Clean and wash the chicken and set aside.
2 ) Slice the onions and chop the red chillies. Slice the green chillies if you are using them.
3 ) Peel the garlic and mash them. Set aside.
4 ) Heat oil in a kadhai. Fry the Chicken till lightly browned. Remove and set aside.
5 ) While the chicken is frying, roast the masala lightly and set aside to cool. Grind the masala once it cools down.
6 ) In the same kadhai, fry the onions till they caramelize. Lower the flame. Add chicken, ground masala, chillies and ginger-garlic paste, kasuri methi and fry further for a minute.
7 ) Add the remaining spices except garam masala. Add little water. Let it cook on a slow flame for 20 to 25 minutes. Check whether chicken is cooked.
8 ) Add garam masala and salt and cook for another two minutes. Remove from flame and serve hot with rice or roti.
