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Authentic Indian Chicken Curry with Rich Tomato Gravy

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Experience the vibrant flavors of this Classic Indian Chicken Curry with Spiced Tomato Gravy, a dish that promises to warm your soul. Tender chicken pieces simmered in a rich, aromatic tomato gravy make for a comforting meal that’s perfect for any occasion.

Ingredients

  • Bone-in, skinless chicken thighs or drumsticks
  • Finely diced yellow or red onions
  • Fresh ginger-garlic paste
  • Canned crushed tomatoes or tomato purée
  • Tomato paste (optional)
  • Ghee or cooking oil (vegetable, canola, sunflower, or mustard oil)
  • Ground coriander powder
  • Ground cumin powder
  • Turmeric powder
  • Red chili powder
  • Garam masala
  • Plain, full-fat yogurt (or Greek yogurt, optional)
  • Fresh cilantro (coriander leaves)

Instructions

  1. In a large bowl, combine your chicken pieces with a pinch of turmeric, red chili powder, a teaspoon of ginger-garlic paste, a squeeze of lemon juice, and a couple of tablespoons of plain yogurt (if using). Mix well, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Heat 2-3 tablespoons of ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced onions and cook them slowly, stirring frequently, until they turn a deep golden-brown (about 10-15 minutes).
  3. Once the onions are perfectly browned, add the remaining ginger-garlic paste. Sauté for another minute until fragrant.
  4. Reduce the heat to low. Add the ground coriander, cumin, turmeric, and red chili powder to the pot. Stir constantly for about 30 seconds to 1 minute, allowing the spices to toast.
  5. Pour in the crushed tomatoes or tomato purée. Increase the heat to medium-low and cook, stirring occasionally, until the tomatoes have cooked down and the oil starts to separate from the mixture (about 8-12 minutes).
  6. Add the marinated chicken pieces to the pot. Increase the heat to medium-high and sear the chicken for 5-7 minutes, turning occasionally, until lightly browned on all sides.
  7. Pour in about 1 cup of warm water or chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-30 minutes, or until the chicken is cooked through and tender.
  8. Stir in the garam masala and simmer for another 2-3 minutes. Taste and adjust seasoning with salt if needed. Finally, stir in a generous handful of freshly chopped cilantro.
  9. Serve hot with steamed basmati rice, warm naan bread, or roti.

Nutrition

Keywords: Don't rush the onions; properly browned onions are key for a rich gravy. Master the bhunai technique for the spices and tomatoes to enhance flavors. Adjust spice levels to your preference, and consider a squeeze of fresh lemon or lime juice before serving for a bright finish.

Find it online: https://mamablueberry.com/authentic-indian-chicken-curry-with-rich-tomato-gravy/