Chicken Curry North Indian Style

Name: Chicken Curry North Indian Style
Cook time: P1H
Total time: P3H
Yield: 6
Cuisine: Indian
Ingredients: chicken; yogurt, plain; onions; vegetable oil; cloves; dry mustard; cardamom seeds; cumin; garam masala; chili powder; ginger; garlic; coriander seeds; salt; black pepper

A succulent North Indian-style dish made with cumin, plain yogurt and garam marsala.

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

3 hrs

Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	pound	chicken drumsticks, thighs, breast pieces
1	cup	yogurt, plain
2	medium	onions very finely chopped
4	tablespoons	vegetable oil
2	each	cloves	*
½	teaspoon	dry mustard
2	each	cardamom seeds pods	*
½	teaspoon	cumin ground
1	teaspoon	garam masala	*
1	teaspoon	chili powder
½	in	ginger piece	*
4	cloves	garlic minced
⅓	teaspoon	coriander seeds
1	x	salt to taste	*
1	x	black pepper freshly ground	*

Ingredients

Amount	Measure	Ingredient	Features
453.6	g	chicken drumsticks, thighs, breast pieces
237	ml	yogurt, plain
2	medium	onions very finely chopped
6E+1	ml	vegetable oil
2	each	cloves	*
2.5	ml	dry mustard
2	each	cardamom seeds pods	*
2.5	ml	cumin ground
5	ml	garam masala	*
5	ml	chili powder
0.5	in	ginger piece	*
4	cloves	garlic minced
1.7	ml	coriander seeds
1	x	salt to taste	*
1	x	black pepper freshly ground	*

Directions

Remove fat from the chicken. Salt and pepper the chicken. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.

Heat oil in a large heavy pan. When oil is hot, add mustard seeds if using mustard seeds. Add cloves, cardamom, and coriander seeds. Fry for 30 seconds.

Add the onion and fry for two minutes until onion beings to turn. Lower heat to medium.

Add the ginger garlic paste and fry for 4 to 6 minutes.

Add mustard powder if using powder, add garam masala, add cumin powder.

Brush excess yogurt off the chicken and put in a large pot. Add ingredients from frying pan. Cook uncovered over high heat for 4 minutes.

Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.

Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add ¼ cup water. Conversely if there is too much liquid in the pot, cook uncovered until the liquid evaporates.

Variations There are several variations to the above recipe:

Leave out the yogurt. Add ¼ cup of water just before turning the heat to low and covering the pot.

Boil two potatoes for 10 minutes before slicing them thinly. Add potatoes into the pot when you start cooking the chicken.

This variation is usually called 'Malai Chicken' or literally 'creamy' chicken. Leave out the yogurt. When the chicken is ¾ done, add one small can of tomato paste. Just before removing add a small carton of whipping cream and cook for a few minutes.