Chicken Curry Recipe

Ingredients:

• Marinate the chicken: Place the chicken in a bowl and add a little salt and turmeric. Mix well and set aside for 15–20 minutes at room temperature or for better flavor refrigerate and marinate overnight.
• Heat the oil: Heat oil in a heavy-bottomed pan or kadai. If using potatoes, lightly fry them until golden and set aside. For a healthier option, you can boil the potatoes instead and add them later while cooking the chicken.
• Add whole spices: Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Sauté for a few seconds until fragrant.
• Cook the onions: Add the sliced onions and cook until golden brown.
• Add ginger-garlic: Add ginger-garlic paste and green chilies. Cook for 1–2 minutes until the raw smell disappears.
• Add tomatoes and spices: Add chopped tomatoes, turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil begins to separate.
• Cook the chicken: Add the marinated chicken and mix thoroughly with the masala. Cook over medium-high heat for about 8–10 minutes, stirring occasionally.
• Add potatoes and water: Add the fried/boiled potatoes, if using, and pour in 1½–2 cups of warm water depending on how much gravy you prefer.
• Simmer: Cover and cook over medium-low heat for about 20–25 minutes, or until the chicken is completely cooked and tender.
• Finish the curry: Add garam masala and simmer for another 2–3 minutes.
• Garnish and serve: Garnish with fresh coriander leaves and serve hot with steamed rice, pulao, roti, or naan.