Ingredients:
For the Chicken Marinade:
- 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper, to taste
For the Curry:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (adjust to your spice preference)
- 1 can (14 ounces) diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream or coconut milk
- Salt and black pepper, to taste
- Fresh cilantro leaves, for garnish
For Serving:
- Cooked rice or naan bread
Instructions:
1. Marinate the Chicken:
- In a large bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes, or you can marinate it for several hours in the refrigerator for better flavor.
2. Heat the Oil:
- In a large, heavy-bottomed pot or skillet, heat the vegetable oil or ghee over medium heat.
3. Sauté the Aromatics:
- Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic and fresh ginger. Sauté for another 1-2 minutes until fragrant.
4. Add the Spices:
- Add ground cumin, ground coriander, ground turmeric, and chili powder. Stir well to coat the aromatics with the spices.
5. Cook the Chicken:
- Add the marinated chicken to the pot. Cook and stir until the chicken is browned on all sides, which should take about 5-7 minutes.
6. Incorporate Tomatoes:
- Pour in the diced tomatoes and chicken broth. Stir to combine.
7. Simmer:
- Reduce the heat to low, cover the pot, and let the curry simmer for about 15-20 minutes, allowing the chicken to cook through and the flavors to meld.
8. Add Cream or Coconut Milk:
- Stir in the heavy cream or coconut milk. Cook for an additional 5 minutes.
9. Season:
- Taste the curry and adjust the salt, black pepper, and chili powder to your preference. If you want a spicier curry, add more chili powder.
10. Serve:
- Serve your chicken curry hot, garnished with fresh cilantro leaves. It’s delicious over rice or with naan bread.
Enjoy your homemade chicken curry! This flavorful and aromatic dish is a classic comfort food and a favorite in many cuisines.