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

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

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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
  • Meat Prep: Cut chicken into bite sized pieces.
  • In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.
  • Set Aside.
  • Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.
  • 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.
  • Move it it around for several minutes.
  • At this point, I remove the clove and cardamom because I hate biting into them later.
  • Add onions and saute until they are soft and golden.
  • Take your time on this as this is what makes the gravy creamy, (you don't want burned onions).
  • Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
  • 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 :)
  • Add chicken mix from the bowl and cook till the chicken turns color.
  • Add butter if desired.
  • Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.
  • Add tomato and cook for another 2 minutes
  • Then add hot water to the pan till it barely covers the chicken.
  • Cook on medium high till you see a lot of bubbling.
  • Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
  • 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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RECIPE MADE WITH LOVE BY

@Chef Craigster
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@Chef Craigster
Contributor
"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."

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  1. Randall M.
    Don't use hot water... Debone your chicken and start a small pot of broth from the veggie trimmings and the bones. The turmeric doesn't say if powered or fresh grated... Let the user know with the correct quantity. Cooking white chicken meat that long results in nasty dry meat... Suggest thighs. The veggie oil could/should be ghee or at the least clarified butter. The ingredient "1 tomatoes" makes no sense. Clarify this please! And last but not least, list the ingredients in the order they are used in the recipe. The suggestion of salt and pepper to taste should be last, but perhaps throw 8 peppercorns in with the toasting seeds and blender... That way you know the cook is using the freshest version of pepper(s). I made this dish with the above tweaks, used two peeled/chopped plum tomatoes, and it was good.
  2. Maria J.
    This dish was a fantastic use for all the "odds and ends" spices on the spice rack. Great time to get use out of that tumeric and cardamom! I tweaked the dish a bit by using canned tomatoes, they didn't stay in their diced form but they made the sauce very well balanced, I also added some fresh lemon juice and zest on top of a heaping dollop of plain yogurt. Needless to say, my boyfriend who doesn't really like Indian food has taken it to work twice for lunch! Use to top some basmati rice and toasted some naan and we had a very easy authentic and TASTY Indian meal at home. Too bad houses don't come with bus boys ;P
  3. Maria J.
    2 tbsp Lemon Juice 1 can diced tomatoes 1/2 cup plain yogurt
  4. Mrsparke
    I really liked this recipe. I added a little yogurt to the marinade and some tomato purée with a little chopped coriander at the end.
  5. Marion M.
    Interesting that the review by stevenated is also attached to Sri Lanka Curry (so query authentic reviews). I have just cooked this and is just awful!!!. I am throwing it out as I think I will not be able to stomach it. Sorry....I will not bother again. A waste of my money and time.
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