Fiery Chicken Curry (Preparation Time: 40 minutes; Serves 3-4)

Come winters and the craving for non-vegetarian food goes up. Nothing can beat a fiery, steaming hot curry on a cold winter evening!!!  This one’s a keeper – easy and quick to prepare, no prior preparation or hard to find ingredients….all you need is some chicken, some basic spices…..and of-course big appetite!

I am sure that each of us has their own recipe for the chicken curry; do you have one too? I would love to hear about it.


  • 800 gms chicken 
  • 3 medium sized onions,one chopped and the other two pureed
  • 3 medium sized tomatoes, chopped and pureed
  • 1 small pod of garlic, finely chopped
  • 1 inch ginger, finely chopped  
  • 3-4 cloves (laung)
  • 5-6 peppercorns (sabut kali mirch)
  • 3 tsp coriander powder
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • Salt, to taste
  • 4 tbsp oil

  • Heat oil in a pressure cooker, add cloves and peppercorns and follow up with garlic and ginger

  • Once ginger-garlic turns light brown, introduce the chopped onions; when translucent add pureed onions and saute (on low-medium flame) until they acquire a light brown color

  • Add pureed tomatoes, let them cook for about 2 minutes, dissolve coriander and chilli powder with salt and ½ tsp garam masala in about 3-4 tsp water and add the spices to the onions & tomatoes

  • Cook for about 5 minutes, add chicken and saute (bhuno) for 15-20 minutes on low-medium flame, till the masala (onion-tomato mix) looks almost dry and turns dark brown in colour (this is the most crucial step which will decide how good the curry tastes)

  • Add 1½ cup water, and close the lid of the pressure cooker, cook on high flame until first whistle, then on low flame for 8-10 minutes and turn the gas off (this in just an indicative cooking time – the actual time may vary, depending on how tender the chicken is)

  • Add garam masala, and garnish with finely chopped coriander/cilantro; this curry tastes equally good with chapatis and rice

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