Deliciously Creamy Chicken Yogurt Curry: A Flavorful Twist to Your Meal

 

Chicken Curry with Yogurt

 Ingredients: 

1 kilogram of cut-up chicken

half a cup of crashed fried onions 

Eight cloves - a one-inch cinnamon stick 

1 inch grated ginger

8 sprigs of green cardamom

A third tablespoon of whole cloves

three quarters of a teaspoon of nutmeg, ground

ginger, one tablespoon garlic paste

one and a half teaspoons of red chili powder 

1 1/4 teaspoons of salt

2 teaspoons of dried powdered coriander

Yogurt, 1 1/2 cups

1 teaspoon cumin seeds - 1/2 cup oil

1 teaspoon of powdered turmeric

Fresh coriander leaves, to be used as a garnish

 

optional flavouring ingredients:

Garam masala, 1 teaspoon

lemon juice, 1 tbsp

1 teaspoon of dried fenugreek leaves (kasuri methi)

 Instructions:

1. Make a smooth paste in a blender or food processor by blending together the cooked onions, cloves, cinnamon, ginger, and green cardamom. Place aside.

2. In a big pan, heat the oil over a low flame. Stir in the cumin seeds and watch them puff up.

3. Stir in the ginger-garlic paste, cooking it for a minute to release its fragrance.

4. Add the chicken pieces to the pan and cook, turning periodically, until they are lightly browned on both sides.

5. Add salt, whole cloves, powdered nutmeg, coriander, turmeric, and red chili powder. The spices should be properly combined to coat the chicken.

6. Add the onion paste combination and simmer for a couple of seconds to let the flavors mingle.

7. Reduce the heat to low and stir in the yogurt. To uniformly cover the chicken with the yogurt and spices, thoroughly mix the ingredients.

8. Once the chicken is fully cooked and tender, cover the pan and let the curry simmer on low heat for thirty to forty minutes. To avoid sticking, stir every so while.

9. Garam masala, or spice lemon juice, and kasuri methi may be added if preferred. Cook for a further 2–3 minutes after thoroughly stirring.

10. Add fresh coriander leaves as a garnish.

11. Serve hot with roti, naan, or steaming rice.

 

The chicken may be turned more soft and tasty by marinating it in yogurt for 30 to 60 minutes before cooking.

Modify the spice amounts to suit your own tastes. For more or less heat, you may adjust the quantity of red chili powder.

You may either use less yogurt or mix in a tablespoon of flour near the end of cooking if you like a richer curry.

 You can substitute part of the oil with ghee (clarified butter) or butter for a deeper flavor.

If you don't have all the whole spices, you may use ground spices; just be sure to adjust the quantity of each serving.