Yogurt Chicken Curry
Description
A simple, quick, and delicious tomato-free chicken curry made with a rich yogurt base, aromatic cumin and whole spices, and finished with fresh coriander and green chillies.
Ingredients
Instructions
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Heat cooking oil in a pan, add cumin seeds, whole black peppercorns, and other whole spices to create an aromatic tempering.
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Add the ginger-garlic paste and sauté until fragrant and slightly golden.
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Add the cleaned chicken pieces and cook on medium-high heat for a few minutes, stirring continuously, until the chicken color changes to white and its moisture is sealed.
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Stir in the red chilli powder, turmeric powder, coriander powder, and salt, roasting the chicken well with the spices until oil begins to separate.
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Lower the heat slightly and add the beaten room-temperature yogurt gradually, stirring continuously so the yogurt doesn't curdle.
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Bhaunai (roast) the chicken and yogurt mixture well until the yogurt water evaporates and oil surfaces around the edges.
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Pour in about 1/2 cup of water to adjust the gravy consistency, cover, and let it simmer on low heat for 5-10 minutes until the chicken is fully tender and cooked through.
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Sprinkle garam masala powder, garnish with fresh green chillies and chopped coriander leaves, and let it rest on dam for a few minutes before serving hot.
Note
Ensure the yogurt is at room temperature and beaten smooth before adding it to the hot chicken to prevent curdling.
This recipe completely omits tomatoes, relying entirely on yogurt to create a rich, tangy, and smooth gravy base.
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