How to make Indian Chicken Curry

 Indian Chicken Curry

This recipe is very good all indian enjoy curry & make in only sunday. You are ready to make chicken curry.

Prep Time:                                                        Cook Time:

20 mins                                                                40 mins

Total Time:                                                         Servings:

1 hr.                                                                          6

How to Make Chicken Curry start know.

Start by partially cooking your seasoned chicken breasts in a large pan, removing them after they're browned. After setting the chicken breasts aside, cook garlic, onions, and ginger in the same pan to create the flavor base.

Once the onions are translucent, add in spices, tomatoes, yogurt, and chicken to cook thoroughly. Cover and simmer for about 20 minutes for a wow-worthy chicken curry. Finish with fresh herbs and a squeeze of lemon.

Ingredients in chicken curry

• 2 pounds skinless, boneless chicken breast halves

• 2 teaspoons salt

• ½ cup cooking oil

• 1 ½ cups chopped onion

• 1 tablespoon minced garlic

• 1 ½ teaspoons minced fresh ginger root

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1 teaspoon cayenne pepper

• 1 tablespoon water

• 1 (15 ounce) can crushed tomatoes

• 1 cup plain yogurt

• 1 tablespoon chopped fresh cilantro

• 1 teaspoon salt

• ½ cup water

• 1 teaspoon garam masala

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon fresh lemon juice

sagar (M.P)

Directions

1. step1: Gather all ingredients.

1. step2: Sprinkle the chicken breasts with 2 teaspoons salt.

2. step3: Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.

1. step4: Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.

1. step5: Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.

1. step6: Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.

1. step7: Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.

1. Nutrition Facts (per serving)

   427	Calories
   24g	Fat
   15g	Carbs
   38g	Protein

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