Made to Win Hearts & Empty Plates
🌟 Introduction:
This chicken curry is inspired by the bold, comforting flavors of South Asian home kitchens. It combines tender chicken simmered in a rich, aromatic gravy made with caramelized onions, garlic, ginger, tomatoes, and a blend of warming spices. It’s not too hot, just deeply flavorful — perfect with rice or warm naan. Every bite is meant to hug your soul.
🛒 Ingredients:
For the Chicken Marinade:
- 1.5 lbs (700g) bone-in or boneless chicken thighs (skinless)
- 1/2 cup plain yogurt
- 1 tsp turmeric
- 1 tsp chili powder (adjust to heat preference)
- 1 tsp salt
- Juice of half a lemon
- 1 tbsp ginger-garlic paste (or finely minced)
For the Curry Base:
- 2 tbsp oil (vegetable, sunflower, or ghee for richer flavor)
- 2 large onions, finely sliced
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp chili powder (optional, for heat)
- Salt to taste
- 1/2 cup water or chicken stock (more if needed)
- Fresh cilantro (for garnish)
- 1/2 cup coconut milk or heavy cream (optional for richness)
🍳 Instructions:
🔸 Step 1: Marinate the Chicken
- In a bowl, combine the chicken with yogurt, turmeric, chili powder, salt, lemon juice, and ginger-garlic paste.
- Mix well, cover, and let it marinate in the fridge for at least 30 minutes (ideally 2–4 hours for maximum flavor).
🔸 Step 2: Make the Curry Base
- Heat oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add the sliced onions and sauté until deep golden brown. This may take 10–15 minutes — don’t rush it; this step builds deep flavor.
- Add ginger-garlic paste and sauté for another 1–2 minutes until fragrant.
- Stir in the chopped tomatoes, turmeric, chili powder, ground coriander, and a pinch of salt.
- Cook until the tomatoes break down and the oil begins to separate from the masala (about 8–10 minutes).
🔸 Step 3: Add the Chicken
- Add the marinated chicken to the pan and cook on medium-high heat until the chicken is browned and sealed, about 5–7 minutes.
- Reduce the heat and add 1/2 cup of water or chicken stock. Stir well, scraping up any browned bits from the bottom.
🔸 Step 4: Simmer
- Cover and simmer on low heat for 20–25 minutes, or until the chicken is fully cooked and tender.
- For extra richness, stir in coconut milk or cream and simmer uncovered for an additional 5 minutes.
- Taste and adjust seasoning with salt and garam masala.
🔸 Step 5: Garnish & Serve
- Garnish with fresh chopped cilantro.
- Serve hot with steamed basmati rice, naan, or roti.
🍽️ Serving Suggestions:
- Pair with: Fragrant rice, garlic naan, cucumber raita, or a fresh kachumber salad.
- Make it a feast: Add a lentil dal or crispy pakoras on the side.
❤️ Pro Tips:
- Bone-in chicken gives a richer, more authentic flavor to the curry.
- Caramelize the onions well — this step adds sweetness and depth.
- If the curry thickens too much while simmering, just splash in some warm water to loosen it.