Ingredients for Authentic Indian Chicken Curry
- 2 lbs chicken
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cumin seeds
- 1/2 teaspoon cloves
- 1 large onion, chopped
- 2 (14.5 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 1-2 green chilies, slit lengthwise
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 1/2 teaspoons salt
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1/2 teaspoon red cayenne pepper
- 1 teaspoon cumin powder
- 1 1/2 teaspoons garam masala
- Butter
- 1 cup water
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cardamom
- 1/2 teaspoon black pepper
- 3/4 teaspoon fenugreek leaves
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How to Make Authentic Indian Chicken Curry
- In a large bowl, marinate the chicken with 1 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 1/2 tsp cumin powder, salt to taste, and 1 tbsp lemon juice. Let it marinate for at least 15 minutes.
- Heat 2 tbsp vegetable oil in a large pan or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides.
- Add 1 large chopped onion and cook until softened (about 5 minutes).
- Stir in 1 tsp of cumin seeds, 1/2 tsp mustard seeds, and 1-2 green chilies (slit lengthwise). Cook for a minute until fragrant.
- Add 1 (14.5 oz) can of diced tomatoes, 1 cup of water, and 1/2 cup of heavy cream (or coconut milk for a vegan option).
- Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in 1/4 cup chopped cilantro before serving. Garnish with extra cilantro and a squeeze of lemon juice (optional).
- Serve hot with white rice or basmati rice.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
19g
Fat
13g
Carbs
3g
