🔥 Introduction
If you love your curries hot, deep, and intensely flavorful, this is the recipe for you. This isn’t your average mild chicken curry – it’s customized to punch with heat, layering spice on spice without sacrificing the complexity of flavor. Fresh green chilies, crushed red pepper, and garam masala dance together in a thick, rich gravy that clings to tender chicken pieces.
Whether you’re looking to impress spice lovers or simply warm up on a cold day, this “My Version” curry is your new go-to. Add or reduce heat based on your limits – but as written, this one brings the fire.
🛒 Ingredients
For the Chicken Marinade:
- 1 kg (2.2 lbs) bone-in chicken (skinless, cut into pieces)
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tsp red chili powder (Kashmiri for color + regular for heat)
For the Curry Base:
- 3 tbsp oil (mustard oil or neutral oil)
- 2 large onions, finely chopped
- 2 tomatoes, finely chopped or pureed
- 1 tbsp ginger-garlic paste
- 3-4 green chilies, slit (adjust to taste)
- 1 tsp cumin seeds
- 2 bay leaves
- 1 small cinnamon stick
- 3-4 cloves
- 2 cardamom pods
Spice Powders:
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 2 tsp garam masala
- 1 tsp black pepper
- 1 tsp paprika (optional, for color)
- 1–2 tsp red chili flakes (optional, for extra heat)
- Salt to taste
Optional (but awesome):
- Fresh chopped cilantro (for garnish)
- Juice of ½ lemon
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
👩🍳 Instructions & Method
1. Marinate the Chicken
- In a large bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric, salt, and both chili powders.
- Mix well, cover, and marinate for at least 1 hour (overnight is best for deep flavor).
2. Sear the Chicken
- Heat 2 tbsp oil in a heavy-bottomed pan over medium-high heat.
- Add the marinated chicken pieces and sear them on all sides until lightly browned (about 6-8 minutes).
- Remove chicken and set aside. Don’t cook it through yet – just seal in the flavor.
3. Prepare the Base
- In the same pan, add 1 tbsp oil. Toss in cumin seeds, bay leaves, cinnamon, cloves, and cardamom. Let them sizzle for 30 seconds.
- Add chopped onions and sauté until golden brown (takes time – don’t rush this).
- Add ginger-garlic paste and slit green chilies. Cook for 2–3 minutes until the raw smell goes.
4. Add Tomatoes & Spices
- Stir in the chopped/pureed tomatoes. Cook until the oil starts to separate (about 10 minutes).
- Add coriander powder, cumin powder, black pepper, paprika, chili flakes, and a bit of salt. Mix well and cook until it turns into a thick masala paste.
5. Simmer with Chicken
- Add the seared chicken back into the masala. Mix thoroughly to coat all pieces.
- Add 1 cup of hot water (or more depending on desired gravy thickness).
- Cover and cook on medium-low heat for 20–30 minutes, stirring occasionally, until the chicken is tender and cooked through.
6. Final Flavor Boost
- Sprinkle in garam masala, kasuri methi, and lemon juice.
- Cook uncovered for 5 more minutes to let the gravy thicken slightly.
- Taste and adjust salt/spice as needed.
🥵 Tips for Extra Heat
- Add ghost pepper chili powder (a pinch!) for an inferno-level heat.
- Use Thai bird’s eye chilies if you want sharper spice.
- Serve with sliced raw green chilies on the side (for daredevils).
🍛 Serving Suggestions
- Steamed basmati rice or jeera rice
- Hot garlic naan or roti
- A cooling raita or plain yogurt on the side (trust me, you’ll need it)
📝 Notes
- Adjust heat level by reducing red chili and green chilies.
- Bone-in chicken gives more flavor than boneless.
- Use mustard oil for that traditional depth, but it can be swapped with ghee or neutral oil.