Tender pieces of chicken simmered in a fragrant and savory onion-tomato gravy, spiced with classic Indian herbs. A comforting and hearty main course that pairs perfectly with rice or roti.
Prep15 min
Cook35 min
Servings4
Serving size: 1 cup
329cal
32gprotein
18gcarbs
15g
Ingredients
500 g Chicken (bone-in, curry cut pieces)
0.25 cup Curd (plain, full-fat)
2 tbsp Ginger Garlic Paste (divided)
0.75 tsp Turmeric Powder (divided)
1.5 tsp Red Chili Powder (divided, adjust to taste)
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 739.8199999999999 calories and 42.379999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs
Cloves
2 pcs Green Cardamom (slightly crushed)
2 pcs Onion (medium, finely chopped)
1 cup Tomato Puree (from 2-3 medium tomatoes)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.5 cup Water (hot)
1 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken pieces, curd, 1 tbsp of ginger-garlic paste, 0.5 tsp of turmeric powder, 1 tsp of red chili powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 15 minutes at room temperature, or for up to 1 hour in the refrigerator for better flavor infusion.
2
Prepare the Curry Base (Masala)
Place a heavy-bottomed pan or kadai over medium heat and add the oil. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions. Cook for 8-10 minutes, stirring frequently, until they are soft and have turned a deep golden brown. This step is crucial for the flavor of the curry.
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Stir in the tomato puree. Cook for 5-7 minutes, until the mixture thickens and you see oil separating from the masala at the edges of the pan.
3
Cook the Chicken
Reduce the heat to low. Add the powdered spices: remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, and cumin powder. Also add the remaining 1 tsp of salt.
Stir continuously for about 1 minute to cook the spices without burning them.
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, stirring, until the chicken is sealed and lightly browned on all sides.
4
Simmer the Curry
Pour in 1.5 cups of hot water and stir well, gently scraping any browned bits from the bottom of the pan.
Bring the curry to a rolling boil, then immediately reduce the heat to a low simmer.
Cover the pan with a lid and let it cook for 15-20 minutes, or until the chicken is tender and cooked through. The internal temperature should reach 165°F (74°C).
Stir once or twice during simmering to prevent the curry from sticking.
5
Finish and Serve
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala.
Gently stir to combine. Cover the pan and let the curry rest for 5-10 minutes to allow the final flavors to meld together.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed basmati rice, jeera rice, naan, or roti.
4
Serving size: 1 cup
321cal
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.
