A homestyle chicken curry with browned onions, tomatoes and a balanced blend of Indian spices.
Preparation & cooking time: 50 minutes | Serves: 4
Ingredients
- 750 g chicken pieces
- 2 onions, finely sliced
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- ½ cup plain yoghurt
- 1 tsp turmeric powder
- 1½ tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp garam masala
- 1 tsp cumin seeds
- 3 tbsp oil
- Salt and coriander
Method
- Pat chicken dry and season lightly with salt and turmeric.
- Heat oil; add cumin and onions. Cook until deep golden. Add ginger-garlic paste.
- Add tomatoes, coriander and chilli powder. Cook until thick; lower heat and stir in yoghurt gradually.
- Add chicken and coat well. Cover and cook until fully cooked through. Add hot water for desired gravy.
- Finish with garam masala and coriander. Check the thickest pieces reach 74°C internal temperature.
DHARAA Spice Notes
Turmeric, coriander, red chilli, cumin and garam masala create a rounded curry base.
Cooking note: Adjust seasoning to taste. For non-vegetarian dishes, handle raw ingredients safely and cook thoroughly.