Old Chicken Curry Recipe Authentic
Discover the rich, aromatic flavors of the "Old Chicken Curry Recipe Authentic," a timeless classic that brings traditional culinary heritage straight to your kitchen. This recipe features succulent bone-in chicken cooked to perfection in a deeply spiced gravy infused with cinnamon, cardamom, cloves, and bay leaf. The base is built with a medley of golden caramelized onions, tangy tomatoes, and creamy yogurt, creating a luscious, well-balanced curry. A perfect blend of turmeric, red chili, coriander, and garam masala adds layers of warmth and complexity to each bite. Ideal for a cozy family dinner, this authentic chicken curry pairs beautifully with fluffy steamed rice or freshly made flatbread, making it a go-to dish for any occasion. Embrace the comfort of homemade Indian cuisine with this rustic, flavorful masterpiece!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 3 medium Onions (finely sliced)
- 2 large Tomatoes (finely chopped)
- 2 teaspoons Ginger (grated)
- 2 teaspoons Garlic (minced)
- 2 Green chilies (slit)
- 0.5 cup Yogurt (whisked)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1 Cinnamon stick
- 3 Green cardamom pods
- 3 Cloves
- 1 Bay leaf
- 2 tablespoons Fresh coriander leaves (chopped)
- 3 tablespoons Vegetable oil or ghee
- 1 cup Water
- 1 teaspoon Salt
Instructions
Heat the oil or ghee in a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 1 minute until aromatic.
Add the sliced onions and sauté until golden brown, stirring frequently to avoid burning.
Stir in the grated ginger, minced garlic, and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
Add the tomatoes and a pinch of salt. Cook until the tomatoes soften and the oil begins to separate, about 5-7 minutes.
Lower the heat and add the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to combine the spices with the tomato mixture.
Increase the heat to medium and add the chicken pieces. Stir to coat the chicken evenly with the spice mixture. Cook for 5-7 minutes until the chicken starts to brown slightly.
Lower the heat again and add the whisked yogurt. Stir continuously for 2 minutes to prevent curdling.
Pour in 1 cup of water and sprinkle in the remaining salt. Mix well, bring to a boil, and then reduce the heat to low. Cover the pan and simmer for 20 minutes, stirring occasionally.
Check if the chicken is fully cooked and the curry has reached your desired consistency. Adjust salt or spice levels if needed.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 30.1 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 588 mg | 45% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4350 mg | 93% | |
*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.
