Chicken Curry is one popular non-vegetarian cuisine all over the world. This chicken dish is originated from the Indian Subcontinent. Though it is the common delicacy all over Asia. Different people have their own recipe of authentic chicken curry full of flavors. It is prepared with onions, chilies dipped in a tomato curry with varieties of spices. Mostly popular in parties or buffet dinner and usually served with rice and roti.
In Nepal also chicken curry is widely popular and prepared traditionally in every occasion. It is the most common dish in every Nepali home and also cooked in similar ways. Also, there is a traditional thali set i.e. Chicken Thakali Khana Set widely renowned among top cuisine in Nepal.
Being a Chicken lover, I am fond of trying new experiments on chicken dishes such as chicken curry, chicken choila, chicken fry, etc. I used to cook food quite differently than the regular one just for a new taste. One day I was invited to dinner at my friend’s house and there I got to eat the best chicken curry of my entire life. I didn’t know that my friend cooks so well that hits my taste bud for so long and then I insisted on the recipe and tried on my own. The way he cooks or his step by step process was so easy to follow. The taste may vary on the flavor of the meat masala you use. Here I will be using BMC special meat masala.
This chicken curry recipe is family-friendly and is very easy to prepare. You can prepare it on busy weekends and a quick gathering. Just serve the best mild chicken curry with rice or roti and the dinner is done.
Ingredients for Chicken Curry
- One kg fresh chicken
- One chopped onion
- Five chopped tomatoes
- Three green chilies
- Red dry chilies (as per your preferences)
- Five tablespoon oil
- One tablespoon turmeric powder
- One tablespoon cumin seed
- Salt to taste
- One tablespoon meat masala
- Garam masala (3-4 crushed cloves, cinnamon and cardamom)
- Two tablespoon ginger-garlic paste
- Chopped coriander
Let’s make it
1: First of all, heat up 5 tbsp of oil in a wider pan and fry chicken till it gets light brown
2: After it gets light brown, add chopped onion and green chilies on top. And close the lid in medium flame for 5 minutes
3: Then add some salt and turmeric powder, stir it properly and add chopped tomatoes on top. Close the lid and let it cook for 5-6 minutes on low flame
4: Now add 1 tbsp of cumin seed, 3 dry red chilies, ginger-garlic cloves and grind it properly in a mixture to make a thick paste
5: Add the whole paste into the chicken and stir it properly
6: Add a tablespoon of meat masala and some crushed cloves, cinnamon and cardamom, then add some water if you want and let it cook for 5-10 minutes in low flame for a thick creamy texture
6: Garnish with chopped coriander on top
7: And it’s ready to serve 🙂