simple Chicken Curry for Beginners | देसी चिकन करी | Punjabi Desi Chicken Gravy | Chef Ranveer Brar

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with lower calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor, while dried cilantro is cheaper.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are less expensive than breasts.

Marinate the chicken with curd, salt, and green chilies; set aside.

Finely chop onions for better taste.

Roughly crush garlic; do not make it into a paste.

Heat a little ghee (or oil) in a pan.

Add 2 pieces of green cardamom, 2 cloves, a bay leaf, and a little cumin seeds to the pan.

Add coarsely chopped ginger and garlic to the pan; sauté until light brown.

Once the onions are light brown, add turmeric powder and sauté for a minute for aroma and color.

Add salt to help sweat the onions; be careful as it may stick to the pan.

Add coriander powder; do not hesitate to add extra.

Sauté well to cook the spices thoroughly.

Add red chili powder and sauté for a little while.

Add 2-4 drops of water to help mix the spices well.

Add tomatoes to the pan; use less if marinating chicken in curd to avoid tanginess.

Wait for the tomatoes to soften; then add the marinated chicken and close the lid.

Let the curd cook properly; add ghee to help the curd cook.

Once the ghee separates from the masala, add water to the pan.

Wait until the chicken is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary