Easy Chicken Curry

Easy Chicken Curry


For the masala:
Cinnamon – 2-inch piece
Cloves – 6
Cardamom – 6
Onion – 2

For the curry:
Bayleaf – 2
Ginger-garlic paste – 2 tsp
Chicken – 900 gms approx.
Tomatoes – 2
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt to taste
Water – 1/2 cup approx.
Kasoori Methi – 1 tsp


Making the masala:

  • Heat oil in a large pan or wok
  • Add cinnamon, cloves and cardamom and fry for about 30 seconds
  • Add roughly chopped onions and fry till it begins to turn brown
  • Remove from heat and set aside to cool
  • Grind to a paste (without adding water)

Making the curry:

  • Cut the chicken into bite-size pieces and set aside
  • Heat oil in a large pan and add bayleaf
  • Fry for about 30 seconds before adding ginger-garlic paste
  • Turn the heat to a low flame and add chicken pieces, chopped tomatoes, red chilli powder, coriander powder, garam masala, cumin powder, salt to taste and the ground onion paste; mix well
  • Add about half a cup of water and cover the pan with a lid
  • Cook for about 15 minutes till the chicken is tender
  • Remove from heat and add kasoori methi
  • Serve hot with rice or chapathi

Note: – I have used chicken breast in this recipe; it can be substituted with whole chicken
– This recipe is from a Kannada book titled ‘Oggarane Dabbi’

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