Ingredients for Hot Chicken Curry
- Skinless Chicken
- 1/4 cup ghee
- Onion
- Fresh Ginger
- Garlic Cloves
- 1/2 cup water
- Turmeric
- Salt
- Garam Masala
- Ground Cumin
- Black Pepper
- Hot Chili Powder
- Green Cardamoms
- Cloves
- Bay Leaves
- Cinnamon Sticks
- 1 cup plain yogurt
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How to Make Hot Chicken Curry
- Melt 1/4 cup ghee in a large heavy-bottomed pan over medium heat. Add 1/2 of a large onion (roughly chopped) and fry until golden brown (about 8-10 minutes).
- In a blender, combine 1-inch piece ginger, 4 cloves garlic, and the remaining 1/2 of the large onion with 1/2 cup water. Blend until smooth.
- Pour the blended mixture into the pan with the fried onions. Cook for 10 minutes, stirring occasionally, until the raw aroma disappears.
- Add 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric powder, 1 teaspoon chili powder (adjust to your spice preference), 1/2 teaspoon garam masala, and 1/4 teaspoon cayenne pepper (optional). Cook for another 10 minutes, stirring frequently, until fragrant.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, and 1 cup plain yogurt. Stir well to combine. Reduce heat to low, cover, and simmer until the chicken is very tender (about 30-40 minutes), stirring occasionally.
- Serve hot with basmati rice, dal (lentil soup), and a cooling raita (yogurt dip) for a complete and satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
23g
Fat
295g
Carbs
5g
