Easy Chicken Curry

Steps

1. 1.

   Marinate The Chicken

   Rinse and pat the chicken dry. Mix with yogurt, 1 tsp salt, and turmeric. Leave 20 minutes while you chop. Overnight in the fridge is even better if you plan ahead.

2. 2.

   Bloom The Whole Spices

   Heat oil in a heavy pot or kadai on medium. Add bay leaf, cardamom, cloves, cinnamon, and cumin seeds. Let them sizzle for 30 seconds until the cumin darkens a shade and it smells warm.

3. 3.

   Brown The Onions Properly

   Add the onions with a pinch of salt. Cook 12 to 15 minutes, stirring often, until they turn deep golden brown. Do not rush this. Pale onions give a sweet, flat curry. If they catch, splash in a spoon of water and scrape.

4. 4.

   Ginger Garlic And Masala

   Stir in the ginger garlic paste and cook 1 minute until the raw smell goes. Lower the heat. Add chili powder, coriander powder, and cumin powder with 2 tbsp water so the spices do not burn. Stir 30 seconds.

5. 5.

   Cook The Tomatoes Down

   Pour in the tomato puree. Cook 7 to 8 minutes on medium, stirring, until the masala thickens, darkens, and oil starts separating at the sides. This is the base of the whole curry, so wait for that oil.

6. 6.

   Sear The Chicken

   Add the marinated chicken with its yogurt. Turn the heat up and stir-fry 5 to 6 minutes until the pieces turn opaque and the masala clings to them.

7. 7.

   Simmer The Chicken Curry

   Pour in the hot water and the remaining salt. Bring to a boil, cover, and simmer on low 20 to 25 minutes, stirring once or twice. The chicken is done when the meat pulls easily from the bone. Thicker gravy, leave the lid off for the last 5 minutes.

8. 8.

   Finish And Rest

   Stir in garam masala and coriander. Turn off the heat and let the pot sit covered 5 minutes. Fish out the bay leaf and cinnamon if you like. Serve with steamed rice or hot roti.