SECRETS To Cooking A PERFECT Indian Style CHICKEN CURRY (STEP BY STEP INSTRUCTIONS)

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more affordable.

Make a ginger-garlic paste by blending 1/4 onion, 2 green chilies, and 1 large tomato until smooth.

Take plain unflavored yogurt out of the refrigerator and stir it thoroughly to prevent curdling when added to the hot pan.

Heat mustard oil in a pot on high heat, then reduce to low heat before adding whole spices: dried bay leaf, green cardamoms, cinnamon stick, and cloves.

Add sliced onions and a sprinkle of salt to help them soften; stir frequently until edges turn brown, then lower heat to medium-low.

Add a splash of water to prevent onions from browning too much.

Add turmeric powder and kashmiri red chili powder, stirring for 2-3 seconds before adding the ginger-garlic-tomato paste; stir on medium-high heat for 1-2 minutes.

Add chicken that has been drained of excess water; stir on high heat until all liquid from the chicken dries up.

Once liquid is gone, add salt, ground coriander, and garam masala powder; stir well.

Add yogurt to the pan, stirring continuously to prevent separation, then increase heat to medium-low after bubbles appear.

Cook until oil floats on the surface, indicating the curry is well-cooked.

Optionally, add potatoes and 1 cup of hot water; do not add too much water as this is not a soup.

Optionally add sugar to balance flavors, then cover and cook on very low heat for 25 minutes, stirring occasionally.

After 25 minutes, remove whole spices that float on top before stirring.

Optionally add a pinch of ground mace and nutmeg for flavor.

Check the gravy for smoothness; it should not look watery with floating ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary