Prep 30 mins
Cook 45 mins
This is a classic Indian chicken curry from my mom. You can adjust the spices as you like. It's a simple and straightforward classic. Some of the spices can be found at the regular grocery store, especially the high--end ones, but otherwise they can definitely be found at a local Indian grocery store.
- 8 skinless chicken legs
- 2 medium onions
- 2 tablespoons oil (Canola, Vegetable or Olive)
- 4 teaspoons cumin seeds (jeera)
- 2 bay leaves (tez patta)
- 3 cloves (laung)
- 1 cinnamon stick (dalchini)
- 1 teaspoon cardamom seed (elainchi)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder (haldi)
- 1 tablespoon cumin powder (jeera powder)
- 1 tablespoon coriander powder (dhania powder)
- 1 teaspoon red chili powder
- 1 tablespoon tomato paste
- 4 -5 pinches salt
- 3 tablespoons plain yogurt
- 2 teaspoons garam masala
- In a large (5-6 quart) pan heat the oil on medium heat.
- Add the cumin seeds, bay leaves, cloves, cinnamon stick, cardamom, and ginger garlic paste. Saute the spices until the cumin seeds start to brown.
- Meanwhile chop the onions.
- Add the onions to the pan and saute the mixture until onions begin to brown.
- Add the turmeric, cumin powder, coriander powder, red chili powder, tomato paste and yogurt and salt.
- Saute the mixture.
- Add the chicken and cover.
- Cook on medium low, stirring occasionally for about 10 minutes. If the spices are sticking on the bottom add a little more yogurt.
- Add the garam masala, mix and cover.
- Continue to cook the chicken until the chicken starts to separate from the bone. A natural curry will have formed from the onions, tomato, yogurt, chicken and spices.
- Serve with rice or roti or any other whole wheat bread.
- You can garnish with fresh coriander.