Authentic Mrs. Chittaluru's Indian Chicken Curry
Experience the warm and aromatic flavors of Mrs. Chittaluru's Authentic Indian Chicken Curry, a cherished family recipe passed down through generations. This dish is infused with a harmonious blend of spices that create a depth of flavor seldom found in store-bought curries. Perfect for impressing guests or enjoying a cozy family dinner, this recipe is not only easy to prepare but also utilizes ingredients that can be conveniently stocked in your pantry for a long time. The fresh ginger and garlic paste, coupled with carefully selected spices, bring authenticity and taste to the table. Gather your loved ones and savor this delightful and comforting chicken curry, served best with steaming hot basmati rice or naan.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Ginger
4 tablespoons (peeled and blended into a paste)
Garlic
4 tablespoons (peeled and blended into a paste)
Coriander Powder
3 tablespoons (preferably toasted and ground)
Cumin Powder
2 teaspoons (preferably toasted and ground)
Salt
to taste (adjust according to preference)
Fresh Ground Pepper
to taste (adjust according to preference)
Turmeric
1 teaspoon (ground)
Whole Cloves
8 (whole)
Whole Cardamom Pods
8 (whole, slightly cracked)
Cinnamon Stick
1 (whole)
Vegetable Oil
4 tablespoons (your favorite variety)
Cayenne Pepper
1 teaspoon (or to taste, optional)
Boneless Chicken
1.5 lbs (cut into bite-sized pieces)
Large Onion
1 (diced)
Tomato
1 (diced)
Butter
2 tablespoons (optional, for richness)
Hot Water
enough to cover chicken (add as needed)
Instructions
1
Prepare the Ginger/Garlic Paste: Combine equal parts peeled ginger and garlic in a blender with a splash of water until smooth. Fresh paste significantly enhances flavor compared to store-bought varieties.
2
Prepare the Chicken: Cut boneless chicken into bite-sized pieces and place in a large mixing bowl. Season with salt, pepper, turmeric, cayenne (if using), cumin powder, and coriander powder. Toss well to coat evenly and set aside.
3
Heat the Spices: In a deep, wide pan, heat vegetable oil over medium heat until shimmering. Add whole cloves, cardamom pods (carefully crack open each pod), and the cinnamon stick. Sauté for 2-3 minutes until fragrant, then remove the cloves and cardamom pods if desired.
4
Cook the Onions: Add the diced onion to the pan, sautéing until they become soft and golden brown, about 8-10 minutes. Stir frequently to ensure even cooking and to prevent burning.
5
Incorporate the Paste: Add the prepared ginger/garlic paste to the onions and lower the heat to medium-low. Cook for 5-7 minutes, scraping the bottom often to combine flavors.
6
Cook the Chicken: Add the seasoned chicken to the pan, stirring well to mix with the onion and spice blend. Cook for 8-10 minutes until the chicken pieces change color.
7
Finish with Butter and Tomatoes: If desired, add butter for richness, then stir in the diced tomatoes. Cook for an additional 2 minutes.
8
Create the Gravy: Pour hot water into the pan until the chicken is just barely submerged. Increase heat to medium-high and bring to a gentle boil, then reduce to medium-low once bubbling.
9
Simmer: Cover the pan and let the curry simmer for 25-30 minutes, stirring occasionally. The curry will develop a rich, dark brown gravy as the chicken becomes tender.
10
Serve: Taste and adjust seasoning if needed. Serve hot over basmati rice or with naan for an unforgettable meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mrs. Chittaluru's Indian Chicken Curry?
It is an authentic family recipe passed down through generations, known for its warm, aromatic flavors and rich gravy.
What makes this chicken curry recipe authentic?
The authenticity comes from the use of fresh ginger-garlic paste and a harmonious blend of traditional whole and ground spices.
How do I prepare the ginger and garlic paste?
Combine equal parts of peeled ginger and garlic in a blender with a splash of water until the mixture is smooth.
Can I use store-bought ginger-garlic paste?
While store-bought is an option, the recipe recommends fresh paste as it significantly enhances the flavor of the dish.
What type of chicken is used in this recipe?
The recipe calls for 1.5 lbs of boneless chicken cut into bite-sized pieces.
Which spices are used to season the chicken before cooking?
The chicken is seasoned with salt, pepper, turmeric, cayenne pepper, cumin powder, and coriander powder.
How long should I sauté the onions?
Sauté the diced onions for 8 to 10 minutes until they become soft and golden brown.
What whole spices are included in the recipe?
The recipe uses whole cloves, cardamom pods, and a cinnamon stick.
Do I need to leave the whole spices in the curry?
After sautéing the whole spices for 2-3 minutes until fragrant, you may remove the cloves and cardamom pods if desired.
What is the secret to a rich dark brown gravy?
Allowing the curry to simmer for 25-30 minutes helps develop the rich color and deep flavor profile.
Is this chicken curry spicy?
It includes cayenne pepper and black pepper, but the heat can be adjusted according to your personal preference.
How much coriander powder is required?
The recipe requires 3 tablespoons of coriander powder, preferably toasted and ground.
Is butter required for this recipe?
Butter is optional; adding 2 tablespoons can provide extra richness to the sauce.
What should I serve with Indian Chicken Curry?
It is best served hot over steaming basmati rice or with fresh naan bread.
How much turmeric is needed?
The recipe calls for 1 teaspoon of ground turmeric.
How many cardamom pods and cloves are used?
The recipe specifies 8 whole cloves and 8 whole cardamom pods.
Should the cardamom pods be prepared anyway specifically?
Yes, you should carefully crack open each cardamom pod before sautéing to release its flavor.
How long do I cook the ginger-garlic paste with the onions?
Cook the paste with the onions on medium-low heat for 5 to 7 minutes, scraping the bottom of the pan often.
When do I add the tomatoes?
Add the diced tomatoes after the chicken has cooked for 8-10 minutes and changed color.
How much water should I add to create the gravy?
Add enough hot water so that the chicken pieces are just barely submerged.
How much vegetable oil is needed?
The recipe uses 4 tablespoons of your favorite variety of vegetable oil.
Can I use bone-in chicken instead?
The instructions are specifically for boneless chicken, but bone-in could be used if cooking times are adjusted to ensure the chicken is cooked through.
What kind of onion should I use?
The recipe requires one large onion, diced.
Is cayenne pepper mandatory?
No, the 1 teaspoon of cayenne pepper is optional and can be adjusted to taste.
What temperature should the water be when making the gravy?
The recipe specifies using hot water to maintain the temperature of the pan.
How long does the chicken cook before adding water?
The chicken is sautéed with the onion and spice blend for 8 to 10 minutes until it changes color.
Is this recipe easy for beginners?
Yes, it is designed to be easy to prepare and uses ingredients that can be conveniently stocked in your pantry.
How many tablespoons of ginger and garlic are required?
The recipe uses 4 tablespoons of ginger and 4 tablespoons of garlic.
What is the preparation for the cumin powder?
The recipe recommends 2 teaspoons of cumin powder, preferably toasted and ground.
Does the recipe include fiber or protein data?
Nutritional information like fiber and protein is not specified in this particular recipe record.