Chicken Curry with Roti

Instructions

1. 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. 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. 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. 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. 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.