Spicy Tomato-Garlic Chicken Curry

Ingredients

• 500 g Chicken (Cut into curry-size pieces)
• 0.5 lemon Lemon juice
• 1.5 tbsp Ginger-garlic paste
• 3 tbsp Curd (Plain yogurt)
• 1.5 tsp Salt
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Chicken masala powder
• 3 tsp Red chili powder
• Oil for paste (Use enough to sauté the paste ingredients)
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• Curry leaves (For the paste; amount not specified)
• 2 Small tomatoes (About 150 g total)
• Garlic cloves (Amount not specified; use about 6 cloves)
• Kashmiri dry red chilies (Amount not specified; use to taste)
• 3 tbsp Oil for curry
• Curry leaves (For the curry; amount not specified)
• 1 Onion (Sliced)
• 1 cup Water
• Fresh coriander leaves (For garnish; amount to taste)

Steps

1. 1

   Place the chicken in a bowl. Add the lemon juice, ginger-garlic paste, curd, salt, cumin powder, coriander powder, chicken masala powder, and red chili powder. Mix thoroughly so every piece is coated. Cover and marinate for at least 20 minutes, or refrigerate longer for deeper flavor.

2. 2

   Heat a small amount of oil in a pan over medium heat. Add the cumin seeds and fennel seeds and fry briefly until fragrant, taking care not to burn them.

3. 3

   Add the curry leaves, tomatoes, garlic cloves, and Kashmiri dry red chilies to the pan. Sauté until the tomatoes soften and the garlic is fragrant.

4. 4

   Cool the sautéed mixture slightly, then blend it into a smooth paste. Add a small splash of water only if needed to help the blender run.

5. 5

   Heat the measured curry oil in a deep skillet or heavy-bottomed pot over medium heat. Add curry leaves and let them sizzle briefly until fragrant.

6. 6

   Add the sliced onion and sauté until softened and lightly golden, about 5–7 minutes. Stir frequently so it cooks evenly without scorching.

7. 7

   Add the marinated chicken to the onion mixture. Stir-fry for several minutes until the exterior of the chicken turns opaque and the marinade is cooked through.

8. 8

   Add the prepared tomato-garlic chili paste. Stir well to coat the chicken, then cook for 3–5 minutes until the paste darkens slightly and the oil begins to separate at the edges.

9. 9

   Pour in 1 cup of water and stir to form the curry. Bring it to a gentle boil, then reduce the heat, cover, and simmer for 15–20 minutes, stirring occasionally, until the chicken is tender and reaches 165°F / 74°C internally.

10. 10

    Taste and adjust salt or chili heat if needed. Garnish with fresh coriander leaves and serve hot with roti, naan, or steamed rice.

Notes

The source does not specify quantities for the paste oil, curry leaves, garlic, or Kashmiri chilies; adjust these to taste. Refrigerate leftovers in a covered container for up to 3 days and reheat gently until steaming hot.

Nutrition per serving

• main
• chicken
• curry
• South Asian
• spicy
• gluten-free
• dairy-containing
• stovetop