Recipe- Easy To Make Spicy Chicken Curry

Spicy chicken curry recipe, an Indian chicken curry with extremely addictive flavors and a hot favorite in our home. The ingredients can be daunting for a beginner cook trying to cook Indian food. But once you are comfortable with the spices and technique, you can master Indian cooking in no time. Today’s spicy chicken curry recipe is one such simple, easy to make and comforting dish. It does appear like your everyday chicken curry but its the combination of the spices with the green chilies which makes its an immensely flavorful and addictive chicken curry. The flavors are perfectly balanced and the chicken succulent and moist.

Ingredients

Chicken 1 kg, bite-sized pieces
Lemon juice 1/2 tbsp
Oil 1/2 tbsp
Onions 2, large. finely chopped
Curry leaves 1 sprig
Green chilies 6-8, slit lengthwise (adjust)
Ginger garlic paste 1 tbsp
Turmeric powder 1/4 tsp
Red chili powder 1 3/4 Tsp
Cooking oil 4 tbsp
Salt to taste
Dry roast and grind to a fine powder
Coriander seeds 1 tbsp
Cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Cloves 3
Cinnamon stick 1/2"
Green cardamom 1
Poppy seeds 3/4 tbsp gasagasalu/khus khus

Method

* Marinate the chicken in 1/2 tsp salt, 1/4 tsp turmeric powder, 1 tsp red chili powder, oil and lemon juice for 20 mins. (while the chicken is marinating do the rest of the prep work and saute onions)

* Heat a heavy bottomed vessel, add the coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, and cardamom. Roast on low flame for 4 mins, mixing constantly. Add poppy seeds and continue to roast for a min. Turn off flame. Remove the roasted ingredients from vessel and cool.

* Once cool, grind to a fine powder in a mixer grinder or crush in a mortar pestle.

* Heat oil In the same vessel, once hot, add the chopped onions, slit green chilies and curry leaves and saute for 8 mins on low to medium flame.

* Add ginger garlic paste and saute for 5 mins.

* Add the chicken pieces and cook on high flame for 5 mins, mixing the contents of the vessel so that it does not burn.

* Reduce flame to low, add 3/4 tsp red chili powder and mix well. Add the ground masala powder, and salt and mix well. Place lid and cook for 10-12 mins on a low medium flame.

* Add 2 cups water, bring to a boil. Reduce flame to low and simmer till the chicken turns soft and it reaches gravy consistency.

* Add chopped coriander leaves and mix. Turn off flame, remove to a serving bowl and serve hot.

* Serve with raju gari kodi pulao, chicken pulao, biryani, any flavored rice, steamed rice or chapati.