Mrs. Chittaluru's Family (Authentic Indian) Chicken Curry Recipe

READY IN: 1hr
Recipe by Chef Craigster

My friend's mom comes to visit him each year from India and is a super cook. This is an amazing recipe which, once you have the ingredients in your spice collection and have done it once or twice, it is a breeze to make. Most of these ingredients can be stored for a long time. Buy them if possible from an Indian grocery store because they are usually cheaper and fresher than a supermarket. I have wowed many guests with this dish and it is time that this recipe goes into the public domain.

Top Review by stevnated

Delicious!!! My first attempt at Indian. I couldn't find cardamom pods so I just used powder. In response to Luv2Garden, I added too much water as well, but I just reduced it. I also left cinnamon stick and cloves in until the end. I did not think it lacked depth of flavor in the least -- quite the opposite! Fantastic recipe, and it tastes even better the next day!

Ingredients Nutrition

Directions

  1. Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.
  2. Meat Prep: Cut chicken into bite sized pieces.
  3. In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.
  4. Set Aside.
  5. Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.
  6. In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick.
  7. Move it it around for several minutes.
  8. At this point, I remove the clove and cardamom because I hate biting into them later.
  9. Add onions and saute until they are soft and golden.
  10. Take your time on this as this is what makes the gravy creamy, (you don't want burned onions).
  11. Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
  12. If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :)
  13. Add chicken mix from the bowl and cook till the chicken turns color.
  14. Add butter if desired.
  15. Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.
  16. Add tomato and cook for another 2 minutes
  17. Then add hot water to the pan till it barely covers the chicken.
  18. Cook on medium high till you see a lot of bubbling.
  19. Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
  20. When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.

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