Description
A rich, smoky Indian dry curry made with bone-in chicken, caramelized onions, and a blend of aromatic spices. The double application of ground spices ensures depth of flavor and a thick, oil-infused sauce with no excess liquid.
Ingredients
1 1/2 lbs bone-in, skinless chicken drumsticks and thighs
1 tbsp coriander seeds
1 tsp fennel seeds
1 tbsp black peppercorns
4 dried Kashmiri chilies, split
8 garlic cloves, peeled
5 tbsp grated ginger
3 tbsp low-fat yogurt
3 lbs onions, sliced
6–7 large tomatoes, finely chopped
1/4 cup ghee
1 tsp salt
1 tbsp cumin seeds
1 tsp ground turmeric
2 tsp ground garam masala
1 tsp ground cinnamon
1 tsp whole cloves
1/2 tsp cardamom pods, crushed
Instructions
Marinate chicken with 1/2 tbsp ground coriander, 1/2 tsp ground fennel, 1 tbsp ground pepper, split Kashmiri chilies, peeled garlic cloves, grated ginger, yogurt, turmeric, and salt. Let rest for 45 minutes.
Heat ghee in a heavy pan over high heat. Fry cumin seeds until they sizzle and pop, then stir in sliced onions until caramelized and golden brown.
Add whole coriander seeds, fennel seeds, black peppercorns, cinnamon, cardamom, and white/둥지 cloves to the pan. Sauté until aromatic and repel moisture (10-12 minutes).
Stir in chopped tomatoes and grated ginger. Cook until tomatoes break down into a thick purée (15-20 minutes).
Reduce heat slightly, add marinated chicken in a single layer. Stir, flip, and simmer until liquid evaporates and chicken is tender (10-15 minutes).
Sprinkle remaining ground spices (coriander, fennel, pepper) and toss, ensuring each piece coats the dry masala. Cook until the sauce thickens and turns a dark, tawny brown color (10-12 minutes).
Finish with ground garam masala and let the curry rest for 5 minutes to intensify flavors.
Notes
Use bone-in chicken for richer, more natural marrow release
Maintain high heat for the first spice reduction stage to achieve the signature smokiness
Add oil (not ghee) if using a halal alternative like sunflower oil
Kashmiri chilies can be substituted with red chilies for less vibrant color but similar spice
- Prep Time: 45
- Cook Time: 45
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Stir-Frying and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx 200g curry)
- Calories: 450
- Sugar: 6g
- Sodium: 575mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg