Chicken Curry (Indian Style)

There are many ways to cook chicken; this is an Indian style chicken curry with green bell pepper. The gravy prepared in this dish is thick. This will be good with roti, naan, paratha or even with steamed rice. Please try this and let me know if you like it. Here below is the detail recipe:

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Ingredients:

Chicken Thighs: 4 pieces cut into desired size

Tomato: 3 medium size sliced

Onion: 1 medium size chopped

Mastered oil: 2 table spoons

Green bell pepper: 1 piece cut into small pieces

Green chili: 1 piece cut into half

Yogurt: 1 table spoon

Cashew nuts: 1/2 cup

Bay leaves: 2 pieces

Cardamom: 2 pieces

Cloves: 2 Pieces

Cinnamon: 2 pieces

Ginger garlic paste: 2 tea spoons

Cumin Powder: 2 tea spoons

Coriander Powder: 2 tea spoons

Chili Powder: 2 tea spoons

Turmeric Powder: 1/2 tea spoon

Salt to taste

Sugar to taste

Method:

• Take chicken pieces on a bowl, mix yogurt with it and marinate for 10 – 15 minutes.
• Put a pan on the oven, add oil and heat it.
• When the oil is medium hot, add whole garam masala (bay leaves, cardamom, cloves and cinnamon) and mix them with the oil.
• Add chopped onions, green chili and mix them with the oil. 
• Now add ginger garlic paste and mix with onions properly. Cook onions until they turn into light brown color.
• When onions are light brown color, add sliced tomato and salt with it.
• Mix the salt with tomatoes and then put a lid on it to soften tomatoes.
• After 2 minutes open the lid and press tomatoes with spatula to mix with onions and make thick gravy.
• Now add turmeric powder, cumin powder, coriander powder, chili powder, sugar and mix all these together with the gravy.
• Add cashew and green bell pepper. Mix them together.
• Now add marinated chicken pieces on the pan, mix them with the gravy and put a lid to boil chickens for about 10 minutes.
• Chickens will be almost boiled in 10 minutes, open the lid. The gravy will look thinner because of the yogurt used.
• So now allow the chicken to boil for about 10 minutes on the pan without any lid. This will make the gravy thicker again. Make sure to stir the curry with a spatula periodically to make sure that it is not sticking at the bottom.
• After 10 minutes, the gravy will be thick and the chicken should be cooked properly. Garnish the chicken with some chopped cilantro and now it is ready to serve. Enjoy this Indian style chicken curry with roti, naan, paratha or steamed rice.