Category: Chicken
Rating: 3.56
Servings: 1


1 lb chicken - drumsticks, thighs
1 breast piece
1 small carton plain yogurt
2 medium onions very finely chopped
4 tablespoon vegetable oil
2 cloves
1/2 teaspoon mustard powder
2 pods cardamom
1/2 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon chilli powder
1/2 inch ginger
4 pods garlic
1/3 teaspoon coriander seeds
1 to taste salt
1/2 teaspoon freshly ground pepper

Directions: How to Cook Chicken Curry North Indian Style

1. Remove fat from the chicken. Salt and pepper the chicken. Sprinkle with chili powder. Add yogurt and mix well till the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours. 2. Heat oil in a large heavy pan. When oil is hot, add mustard seeds if using mustard seeds. Add cloves, cardamom, and coriander seeds. Fry for 30 seconds. 3. Add the onion and fry for two minutes till onion beings to turn. Lower heat to medium. 4. Add the ginger garlic paste and fry for 4 - 6 minutes. 5. Add mustard powder if using powder, add garam masala, add cumin powder. 6. Brush excess yogurt off the chicken and put in a large pot. Add ingredients from frying pan. Cook uncovered over high heat for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes or till the chicken is tender, stirring every 5 minutes. 8. Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely if there is too much liquid in the pot, cook uncovered till the liquid evaporates.

Variations There are several variations to the above recipe:

1. Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot. 2. Boil two potatoes for 10 minutes before slicing them thinly. Add potatoes into the pot when you start cooking the chicken. 3. This variation is usually called "Malai Chicken" or literally "creamy" chicken. Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing a small carton of whipping cream and cook for a few minutes.

Recipe By : Somesh Rao

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Related recipes:
Tandoori Style Chicken (Northern India)
Chicken In Silky Almond Sauce
Mild Butter Chicken (Chicken Makhani)
Silken Chicken
Mughlai Chicken With Almonds

Recent comments and reviews for this recipe:

frederick writes:

sounds good to me.

Posted on 25 Jan 2008, 04:40 ET

dr navdeep writes:

it sounds good.i will cook it.its easy to cook.thanx.

Posted on 02 May 2008, 07:11 ET

Rashmi Gupta writes:

Sounds gud,ll try it out.

Posted on 29 Aug 2008, 00:56 ET

Nasreen writes:

Recipe seems alright

Posted on 05 Sep 2008, 15:37 ET

Guirish Agni writes:

been cooking chicken for while. I am intrigued about the use of mustard powder. Will try it. Probably gives a little consistency and flavor. Recipe reads delicious.

Posted on 30 May 2009, 12:51 ET

Anuj writes:

What an excellent recipe.. u r too good man...feel Hungry.... heheheh

Posted on 03 Aug 2009, 05:35 ET

sayalee writes:

I was searching for spicy chicken recipe. I will try this recipe. it is mouth-watering.

Posted on 31 Oct 2009, 09:44 ET

Aaisha writes:

i guess it will turn out really well...after i cook...will let everyone knw hw it tastes...yummy...

Posted on 08 Dec 2009, 04:23 ET

ms bose writes:

will try this out for sunday lunch.....he will love it.

Posted on 09 Jan 2010, 22:08 ET

Charley Morgan writes:

I noticed that most of the comments say they will try the above recipe. I can authoritatively say it was excellent. We just finished the meal. Good spice -pleasingly warm. Went well with basmati rice....

Posted on 02 Mar 2010, 19:30 ET

inetryconydot writes:

Some may feel squeamish about eating it, but rabbit has a fan base that grows as cooks discover how easy they are to raise and how good the meat tastes.

Posted on 06 Mar 2010, 01:16 ET

amit writes:

we can prepare chicken curry without mustard and cardamom also..and to prepare curry I think we need tomato also which has been forgotten by the author...instead of oil we can use butter and ghee which will taste awesome

Posted on 09 Jun 2010, 09:23 ET

amit writes:

this is most famous recipe in between Indian as well foreigner..I am living in frankfurt. so I can assure your u will love it..but be carefull if you cant eat spicy use little bit less spice in your food..

Posted on 09 Jun 2010, 09:31 ET

Navpreet sidhu writes:

Well tried it . .. was yummy but matter of fact juss added some of my own experiments.. n dey worked perfectly well..

Posted on 26 Aug 2010, 03:19 ET

thesunshining writes:

Hi, today is a beautiful day in my life. I saw a first snow in this year and I save this photo for all people in the World!

Posted on 12 Nov 2010, 02:11 ET

Shawon writes:

seems to be very rich curry dish...must be very delicious.

Posted on 31 Dec 2010, 17:10 ET

palvir writes:

yumyum yum yum very delisios

Posted on 22 Feb 2011, 19:00 ET

hartcrareecorty writes:

Arts, entertainment, publishing

Posted on 07 Mar 2011, 19:36 ET writes:

Great recipe, thank you for sharing this recipe. Love it.Easy recipe, thanks.

Posted on 19 Apr 2011, 18:25 ET

Mallika writes:

i know this recipe this is not new to me.

Posted on 25 Jun 2011, 11:51 ET

snoscorge writes:

Hello. And Bye.

Posted on 12 Jul 2011, 16:03 ET

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