Chicken Curry

READY IN: 30mins
Recipe by jas kaur

This recipe is from a very famous road side eating joint in Connaught Place, the heart of New Delhi (India). It's delicious!

Top Review by Nasseh

I cooked this in my tagine. The only change I made was too leave out the fennel because I didn't have any. The final result was very delicious. I will definitely be making again. Made for Fall PAC 2008

Ingredients Nutrition


  1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
  2. In the same oil, saute onions until golden brown in color. Add the chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
  3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
  4. Return chicken to the pan and simmer over a gentle flame until tender.
  5. Serve hot with paranthas n onion salad.

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