Home-Style Chicken Curry

Ingredients

• 500–700 g chicken
• 4–5 onions, sliced
• 1–2 tbsp oil
• 1 tej patta
• 1 small piece dalchini
• 1/2 tsp jeera
• 2 small elaichi
• 1 big elaichi
• 1/2 tsp haldi
• 1–1½ tbsp ginger-garlic paste
• 2–3 green chilies, crushed or ground with the ginger-garlic paste
• Salt, to taste
• 1–1½ tsp chicken masala
• 1–1½ tsp coriander powder
• 1/2 to 1 tsp Kashmiri red chili powder
• 1/2 tsp garam masala
• Water, as needed
• Fresh coriander leaves, chopped

Method

1. Heat oil in a pan or kadhai. Add tej patta, dalchini, jeera, small elaichi, and big elaichi. Let them splutter for a few seconds.

2. Add sliced onions and cook until soft and light golden.

3. Add the ginger-garlic paste mixed with green chilies and cook for about 30–60 seconds.

4. Add the chicken pieces and mix well. Add haldi, salt, chicken masala, and coriander powder.

5. Cook for 20–25 minutes on medium heat, stirring in between. If the masala starts sticking or drying out, add a little water and continue cooking until the oil begins to separate.

6. Add water for the gravy and simmer for a few more minutes.

7. Add Kashmiri red chili powder and garam masala near the end. Finish with fresh coriander leaves.