This simple delicious chicken curry is one of the easiest and quickest chicken recipes of Northern India, it is easy to cook with Indian regular spices which can be easily available in our kitchen. It is full of flavours and goes with roti or rice, this is going to be the highlight of a dinner party at home.
This chicken curry recipe is one of the easiest and simple that even a novice cook or bachelor can follow this easy step of the recipe, there is no grinding of any masala it can be prepared with any readymade garam masala here I have mentioned some substitutes for certain ingredients you can use whatever you like.
Any chicken curry tastes best when made with bone-in chicken, however boneless also can be used, this simple chicken curry goes very well with plain rice or any Indian flat pieces of bread like, roti/chapati, butter naan, or flavoured rice like, pulao, jeera rice or parathas or with any variety of raita to go great in this meal.
- 232K cal
- 25g protein
- 6.5 carbohydrates
- 11g fat
- 3g fibre
- 0.6g salt
- 500g bone-in chicken
- 3 Tbs curd ( for marinated chicken)
- 3 Tbs oil
- 2 Tbs ginger garlic paste
- 1 Tsp red chilli powder
- 1 Tsp turmeric powder
- 2 Tsp coriander powder
- 2 Tsp cumin powder
- 5 medium size onion chopped
- 2-3 green chilli
- 1 Tsp garam masala powder
- 1 Tsp Everest chicken masala powder
- Salt to taste
How to make the chicken curry recipe
Take a large bowl put a chicken piece on it then add curd and marinate it for 20 minutes.
Heat a oil in a kadhai or pan on medium flame add green chilli, ginger garlic paste and onion and fry it till onion get light brown.
When onion gets light brown add chicken on it and sautes it well till 5 min.
Now add masala chilli powder, turmeric powder, coriander powder, cumin powder and fry it till 5 minutes.
After 5 minutes add a 1-1/2 glass of water for gravy then add garam masala powder, Everest chicken masala and cover the lid and cook for 10 minutes.
After 10 minutes switch off the gas flame and take out a chicken in a bowl and garnish with coriander leaves and serve a hot with rice and roti.