Kalonji Chicken Vij's

Experience the rich, aromatic flavors of "Kalonji Chicken Vij's," a tantalizing Indian chicken curry that showcases the unique, nutty essence of nigella seeds (kalonji). This hearty dish combines tender, succulent chicken pieces with a robust medley of spices, including cumin, coriander, and garam masala, all simmered in a luscious tomato and yogurt-based gravy. Enhanced by the bold flavor of mustard oil and a burst of freshness from lemon juice and chopped coriander, this recipe strikes a perfect balance between warmth and zest. Whether paired with fragrant basmati rice, flaky naan, or soft roti, this dish is perfect for a comforting family dinner or an impressive centerpiece for entertaining guests. Ready in just about an hour, "Kalonji Chicken Vij's" is ideal for exploring vibrant Indian home cooking right in your own kitchen.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken (bone-in or boneless, cut into medium pieces)
• 1 teaspoon Nigella seeds (Kalonji)
• 2 medium Onions (finely sliced)
• 1.5 tablespoons Ginger-garlic paste
• 2 medium Tomatoes (pureed)
• 2 pieces Green chilies (slit)
• 3 tablespoons Yogurt
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Garam masala
• 3 tablespoons Mustard oil (or regular cooking oil)
• 2 tablespoons Fresh coriander leaves (finely chopped)
• 1 to taste Salt
• 1 tablespoon Lemon juice

Directions

Step 1

Wash and clean the chicken pieces. Pat them dry and set aside.

Step 2

Heat mustard oil in a large pan or skillet over medium heat until it begins to shimmer. Add the nigella seeds and let them sizzle for 30 seconds to release their aroma.

Step 3

Add the sliced onions and sauté until they become golden brown, stirring frequently to avoid burning.

Step 4

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

Step 5

Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil starts to separate from the sides.

Step 6

Lower the heat and add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 1-2 minutes to toast the spices slightly.

Step 7

Add the chicken pieces to the pan and mix until they are well-coated with the spice mixture. Cook for 5-7 minutes, stirring occasionally.

Step 8

Whisk the yogurt in a small bowl to ensure it is smooth. Gradually add it to the chicken while stirring constantly to avoid curdling.

Step 9

Add the slit green chilies and season with salt to taste. Cover the pan with a lid and let the chicken simmer on low heat for 20-25 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.

Step 10

Once the chicken is cooked and the gravy has thickened, sprinkle garam masala and lemon juice over the dish. Give it a final stir.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	(927.0g)

Amount per serving	% Daily Value*
Calories	1308.2

Total Fat 78.2g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 427.7mg	0%
Sodium 429.2mg	0%
Total Carbohydrate 47.7g	0%
Dietary Fiber 9.4g	0%
Total Sugars 19.2g
Protein 109.4g	0%

Vitamin D 46.6IU	0%
Calcium 295.2mg	0%
Iron 10.9mg	0%
Potassium 2340.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 32.8%

Carbs: 14.3%