• ▢1 kg Chicken, skinless, bone-in whole chicken cut into medium sized pieces (referred to as curry cut in India)

For the marinade:

• ▢2 tablespoons Ginger Garlic Paste
• ▢1 Juice of lime
• ▢1 tablespoon Salt

Ingredients Needed for Chicken Curry Recipe:

• ▢1/4 cup Mustard Oil, see note 2
• ▢4 medium Red Onions
• ▢10 cloves Garlic
• ▢1½ inches Ginger
• ▢3 – 4 Green Chilies, use Serrano Peppers as replacement, adjust the spice as required
• ▢1 tablespoon Cumin Seeds
• ▢2 Bay leaves
• ▢½ Cinnamon stick, Stick
• ▢4 – 5 Cardamoms
• ▢8 – 10 Peppercorns
• ▢4 – 5 Cloves
• ▢4 medium Tomatoes, finely chopped
• ▢½ teaspoon Turmeric Powder
• ▢1 teaspoon Red Chili Powder, optional; adjust the spice as required
• ▢2 tablespoons Coriander Powder
• ▢1 teaspoon garam masala Powder
• ▢1 teaspoon Salt

For tempering:

1. ▢1 tablespoon Ghee or Oil
2. ▢1 tablespoon Butter
3. ▢2 Green Chilies, slit lengthwise
4. ▢½ inch Ginger, julienned

▢2 tablespoon Coriander, for garnishing

Instructions

1. Marinate the chicken pieces with ginger-garlic paste, lemon juice, and salt. Cover and set aside while you prepare the rest of the ingredients.

2. Grind the onions, ginger, garlic, and green chilies into a fine paste with a little water. Set aside.

3. Heat the oil in a pressure cooker or a large, heavy-bottomed pan. Add the cumin seeds. Lightly crush all the whole spices (bay leaf, cinnamon, cardamom, peppercorns, and cloves) and  add them to the oil.

4. Once the spices start to splutter, add the onion paste. Cook the onion paste over low heat, stirring occasionally, until it turns into a golden-brown paste and a thin layer of oil separates around the edges of the pan.

5. Add the tomatoes, salt, turmeric powder, red chili powder (if using), and coriander powder. Cook until the tomatoes soften and become almost paste-like.

6. Add the chicken and garam masala and sauté for one or two minutes. Add 1 cup of water.

Pressure cooker:

1. At this stage, if you are using a pressure cooker, close the lid and cook over high heat until the first whistle blows. Then reduce the heat and cook until two more whistles blow, and then turn off the heat. If you are using a different type of pressure cooker (one without a whistle), cook over high heat for 15 minutes. Let the pressure release naturally.

2. If needed, cook over high heat for 5-10 minutes to thicken the sauce (a lot of liquid is released from the chicken). I didn’t need to do this.

Stovetop Cooking Method:

1. If using a heavy-bottomed pot, bring the curry to a boil, reduce the heat, cover with a lid, and let it simmer on medium heat for 20-25 minutes. Remove the lid from the pan and cook for another 10-15 minutes until the curry begins to thicken. Once the curry is ready, turn off the heat.

Instant Pot Method:

2. If using an Instant Pot, secure the lid and set the vent to the sealing position. Cook on high pressure for 8 minutes. Manually release the pressure. If there is excess liquid, simmer the curry on low heat for a few minutes until it reaches the desired consistency.

Tempering:

3. In a separate small pan, heat ghee and butter and add green chilies and ginger. When they start to sizzle, turn off the heat and add the tempering to the curry. Garnish with fresh coriander leaves.

4. Let the curry rest for 10-15 minutes before serving. It tastes best with roti or rice.

Notes

1. Cooking chicken with the bone in keeps the meat tender and juicy. If you can’t find ‘curry-cut’ chicken, use drumsticks and thighs.

2. I prefer using mustard oil for this curry, as it adds a distinctive ‘dhaba-style’ flavor and smoky aroma. If needed, you can use any neutral-flavored vegetable oil. Olive oil or coconut oil should not be used for this recipe.

3. Marinate the chicken before preparing anything else. Marinating tenderizes the meat and infuses it with flavor from within.

4. When making the onion paste, add only as much water as needed. Adding too much water will make the onions take longer to brown. The mixture doesn’t need to be perfectly smooth.

5. Cook the onion paste until it turns a deep golden brown. Remember to stir frequently, as it can easily stick to the bottom of the pan and burn. You’ll know it’s done when the oil starts to separate from the sides.

6. Cook the tomatoes until they soften and the oil separates, meaning a thin layer of oil will be visible on top or around the edges. This separation of oil indicates that the spices have blended well and are cooked through. It also signifies that the excess moisture has evaporated.

7. Don’t skip the final tempering – it truly enhances the flavor of the dish!