There are several ways to make spicy chicken curry. I am sharing with you one of the easiest and foolproof methods that gives you the same result every time. Usually, I cook chicken in a heavy bottomed pan. It gives an amazing result when cooked on slow flame without even covering it. It takes around 45 minutes to cook 2 -3 pounds of chicken but let me assure you it’s totally worth it.
Chicken boneless /with bone -2 lb( I have taken boneless since my kids like boneless better.)
Onion thinly sliced -4 medium sized
Ginger-Garlic paste-2 tablespoons
Coriander powder-1 1/2 tablespoons
Red chilli powder-1 1/2 tablespoons
Turmeric powder-1 teaspoon
Kasoori methi dried-2 tablespoons
Ghee or oil- 3 tablespoons
A salt-1 teaspoon or according to taste.
Whole spices for tempering.
Cumin seeds-1 teaspoon.
Dry red chilli-1 broken into two pieces
-Take a heavy bottomed pan.
Heat it for 4-5 minutes.
Add all the whole spices for tempering.
Add onion. Saute it till it softens.
Add ginger -garlic paste. Saute it for two minutes.
Add chicken pieces.
Add red chilli powder, turmeric, coriander powder and salt.
Mix it thoroughly and let it simmer on medium flame.
Saute it continuously on the medium flame for the first 5-7 minutes.
Now reduce the flame to low and continue to cook for 15 more minutes and then add kasoori methi.
Continue cooking for next 25 – 30 minutes while sauteing continuously till your chicken is done. It will release oil after its done and gravy will look rich.
Check the seasoning and adjust it according to your taste.
In this recipe, I don’t like to add water, so I have kept this dry. If you want you can add some.
Serve with rice or roti.