Tender chicken pieces simmered in a fragrant, savory onion-tomato gravy. This classic North Indian dish is spiced to perfection and makes a comforting meal with rice or naan, ready in under an hour.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
342cal
26gprotein
14gcarbs
21g
Ingredients
500 g chicken (bone-in, curry cut pieces)
0.25 cup yogurt (plain, whisked)
1 inch ginger (peeled and grated)
6 pcs garlic (cloves, minced)
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Chicken Curry, Jeera Rice and Cucumber Raita
Aromatic chicken curry with fluffy jeera rice and creamy raita. A soul-satisfying, protein-packed meal!
This punjabi dish is perfect for lunch. With 751.8499999999999 calories and 36.410000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
cinnamon stick
3 pcs cloves
2 pcs green cardamom (slightly crushed)
2 pcs onion (medium, finely chopped)
3 pcs tomato (medium, ripe, pureed)
1.5 tsp coriander powder
1 tsp cumin powder
1.5 cup water (hot)
1 tsp garam masala
1 tbsp kasuri methi
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the chicken
In a bowl, combine the chicken pieces, yogurt, half of the ginger and garlic, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.25 tsp salt.
Mix well to coat the chicken evenly.
Cover and let it marinate for at least 20 minutes at room temperature.
2
Build the aromatic base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30 seconds until fragrant.
Add the chopped onions and cook for 8-10 minutes, stirring often, until they turn deep golden brown.
Add the remaining ginger and garlic. Sauté for 1 minute until the raw smell is gone.
3
Prepare the gravy
Stir in the fresh tomato puree and cook for 5-7 minutes until the mixture thickens and oil begins to separate from the sides.
Reduce the heat to low. Add the powdered spices: remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, and the remaining 0.25 tsp salt.
Stir for 30-40 seconds until the spices are fragrant.
4
Cook the chicken
Add the marinated chicken and all the marinade to the pan.
Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is sealed and lightly browned.
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan.
5
Simmer and finish
Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the chicken is tender and cooked through. The internal temperature should be 165°F (74°C).
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala.
Stir gently, cover, and let it rest for 5 minutes for the flavors to meld.
Garnish with fresh coriander leaves and serve hot.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
