Recipes › Dinner › North Indian Chicken Curry

Recipes

North Indian Chicken Curry

15 minutes

Preparation Time

20 minutes

Cooking Time

Servings

1 kg skinless free-range chicken thighs, diced

1 tsp turmeric, ground

3 tsp garam masala, ground

1 tsp chili powder

1 tsp sea salt

1 onion, medium diced

3 garlic cloves, crushed

1 tsp ginger finely chopped

4 tbsp extra virgin olive oil

1 cup Jalna Greek yogurt

2 tomatoes chopped

1 cup fresh coriander

Marinate the chicken in turmeric, garam masala, chili powder and salt. This can even be done a few hours before or overnight.

Pound onion, ginger and crushed garlic in a mortar and pestle till it becomes a paste.

Heat oil in a large pan and fry the pounded mixture on low heat for 2 - 3 minutes.

Turn up the heat to high and add chicken, turning to coat and toasting the spices at the same time for 5 minutes.

Turn the heat down and stir in yoghurt and tomato; simmer for 5 minutes while stirring.

Add the lid and continue to cook on low for 15min, stirring occasionally.

Take off the heat, stir in the coriander leaves and serve.