3 pounds chicken pieces or 1 ½ boneless skinless chicken 2 tablespoons vegetable oil 4 cardamom pods (optional) 1 2-inch piece of cinnamon stick (optional) 1 medium onion, finely chopped 4 garlic cloves, chopped 2 teaspoons fresh ginger, chopped 1 medium tomato, finely chopped 1 teaspoon cumin powder 1/2 teaspoon turmeric 1 tablespoons coriander powder 1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon fennel seeds, coarsely ground 1 teaspoon black pepper, coarsely ground 1/2 cup plain nonfat yogurt 1 teaspoon salt 1/2 cup water 2 tablespoons chopped cilantro 1 tablespoon fresh lemon juice Remove the skin and all visible fat from the chicken pieces. (I often have the butcher clean the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside. Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 3-5 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon. Add cumin powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 7-8 minutes, stirring constantly, until the onions are golden brown. Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for 2-3 minutes. Whip yogurt with wire wisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2-4 minutes. Add the chicken and sprinkle with salt. Stir to coat the spice mixture …
3 pounds chicken pieces or 1 ½ boneless skinless chicken 2 tablespoons vegetable oil 4 cardamom pods (optional) 1 2-inch piece of cinnamon stick (optional) 1 medium onion, finely chopped 4 garlic cloves, chopped 2 teaspoons fresh ginger, chopped 1 medium tomato, finely chopped 1 teaspoon cumin powder 1/2 teaspoon turmeric 1 tablespoons coriander powder 1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon fennel seeds, coarsely ground 1 teaspoon black pepper, coarsely ground 1/2 cup plain nonfat yogurt 1 teaspoon salt 1/2 cup water 2 tablespoons chopped cilantro 1 tablespoon fresh lemon juice Remove the skin and all visible fat from the chicken pieces. (I often have the butcher clean the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside. Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 3-5 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon. Add cumin powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 7-8 minutes, stirring constantly, until the onions are golden brown. Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for 2-3 minutes. Whip yogurt with wire wisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2-4 minutes. Add the chicken and sprinkle with salt. Stir to coat the spice mixture …
MadhuGadia1 - said
August 7 2011 @ 16:32
I don’t know what you mean by that. If you’re saying it does not use curry powder, you’re right. But try this recipe for an amazing authentic taste –not a curry powder taste.
MadhuGadia1 - said
August 7 2011 @ 16:32
@babaganuc465
I am not sure what you mean by that? Indians typically do not use curry powder to make curry. Try this you will be amazed at the curry taste, authentic and delicious.
babaganuc465 - said
August 7 2011 @ 16:32
chicken curry without curry? How did that happen?
HabiibtyS - said
August 7 2011 @ 16:32
for how many people is this dish ?~??
chocomaro06 - said
August 7 2011 @ 16:32
Nice chicken recipe.
Thanks for sharing.
I would also like to share some of my chicken recipe collection to you.
quickiefood.blogspot.com/search/label/Chicken
enjoy
lilpunkyZ - said
August 7 2011 @ 16:32
I miss my auntie’s cooking… she’s gone back to India
I’m gonna make this curry for her when she comes to visit next month! Thank you so much for the recipe
Now, I’m like the first Chinese person in my family who can make curry without exploding/killing someone.
LOL.
about2bastar - said
August 7 2011 @ 16:32
What were the spices you used? Could not understand
islandgirls9 - said
August 7 2011 @ 16:32
there is so much way to make chicken curry i make my chicken curry and my friends and famz love them
Janasheen91 - said
August 7 2011 @ 16:32
Thanks for the tutorial!! I cooked it after and everyone at home ended up wanting more
aditnarayan - said
August 7 2011 @ 16:32
This is a really good recipe…in case I want to add garam masala, could I do so at the end?
aditnarayan - said
August 7 2011 @ 16:32
@JacobsJaffa Are you out of your mind? Dairy products are essential to Vedic tradition…ghee (clarified butter) is used very liberally in preparing prashads…Bhagwan Krishna was known as maakhan chor (butter theif) and the main reasons why cow is respected is because it provides milk..I think you aren’t fully aware of Hindu customs!
mom0g1 - said
August 7 2011 @ 16:32
mmm… smells good,… i can taste the curry in my plain chicken….
mbh427 - said
August 7 2011 @ 16:32
@FedorCroCop44 STFU
irishpintpuller - said
August 7 2011 @ 16:32
As a chef I find that chicken breast raw added after tomatoes dries out the chicken but with thigh meat the moisture that comes off the meat means you can exclude usually the water but a nice recipe
JacobsJaffa - said
August 7 2011 @ 16:32
@MadhuGadia, eating dairy products is against Vedic tradition so many Hindus do not eat it, I would say 30% of Hindus eat dairy products, so your figure of 99% is way off. Maybe you’ve been eating too much curry lol, or you might be Sri Lankan and not fully aware of Hindu custom.
Qjemuse - said
August 7 2011 @ 16:32
thanks. would really love to give it a try when I could find all those spices…
Theshofumiah1 - said
August 7 2011 @ 16:32
good job by the presenter and uploader!!1 10/10!!!
rauchjason - said
August 7 2011 @ 16:32
im jamacian so i eat a lot of curry chicken
Chaaarge - said
August 7 2011 @ 16:32
this was absolutely delicious! Tasted authentic. Unlike the crappy take-out curry you get here. could you show us a good naan bread recipe?
joyfrfrinds - said
August 7 2011 @ 16:32
Excuse me you dont know anything about indian food!!!
FedorCroCop44 - said
August 7 2011 @ 16:32
@jerrypz cooking is easy idiot relax
leotheloser - said
August 7 2011 @ 16:32
I FUCKING LOVE CURRY
ZoilaSolis - said
August 7 2011 @ 16:32
i watched your video as i made this in my kitchen, im waiting for it to finish cook, i cant wait to taste it. Thanks so much for the Vid!
florinmldvn82ro - said
August 7 2011 @ 16:32
07:03 wow look at this after 20 minutes of boiling my coriander still looks fresh in tha pan
no big deal, ads to the effect though
IMKINDASHY611 - said
August 7 2011 @ 16:32
omg she speals perfect english no accent!!!