Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the bustling streets of India! This Green Chili Chicken Curry is not just a recipe; it's a flavor explosion that promises to revolutionize your home cooking. Imagine tender chicken pieces swimming in a rich, spicy gravy that packs a punch of authentic Indian flavors – so irresistible that you'll feel like you're dining in a premium Indian hotel restaurant right from your own kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g chicken, cut into pieces
- 3-4 green chilies, slit
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 2 tablespoons oil
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by gathering all your ingredients. Ensure the chicken is cut into bite-sized pieces and the onions, tomatoes, and green chilies are prepared as specified.
- In a large pan or kadhai, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn golden brown, stirring occasionally to prevent burning.
- Once the onions are golden, add 1 teaspoon of ginger-garlic paste to the pan. Sauté for another 1-2 minutes until the raw smell of the ginger and garlic dissipates.
- Next, add the chopped tomatoes to the pan. Stir well and cook until the tomatoes soften and the oil starts to separate from the mixture, approximately 5-7 minutes.
- Now, add the turmeric powder and salt to taste. Mix well to combine all the spices and cook for another 1-2 minutes.
- Add the chicken pieces to the pan, stirring to coat them well with the onion and tomato mixture. Cook the chicken for about 5 minutes, allowing it to brown slightly on all sides.
- Once the chicken is browned, add the slit green chilies to the pan. Stir to mix and then add about 1 cup of water to the pan, depending on how thick you want the curry to be. Bring the mixture to a boil.
- Once it reaches a boil, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
- After the chicken is cooked, add 1 teaspoon of garam masala to the curry. Stir well and let it cook for an additional 2-3 minutes to allow the flavors to meld.
- Once done, remove the pan from heat and garnish the curry with freshly chopped coriander leaves.
- Serve the Green Chili Chicken Curry hot with steamed rice or Indian bread (like naan or roti) for a delightful meal.
Tips
- Chicken Selection: Use fresh, bone-in chicken pieces for maximum flavor and tenderness. If possible, choose a mix of thigh and breast meat for a more complex taste profile.
- Spice Management: Adjust the number of green chilies based on your heat tolerance. For a milder version, remove the seeds from the chilies before adding them to the curry.
- Oil Temperature: Ensure your oil is at the right temperature when sautéing onions. They should turn golden brown, not burnt, to create a perfect flavor base.
- Cooking Technique: Cook the curry on low heat after adding water to allow the chicken to become tender and absorb all the delicious spices.
- Fresh is Best: Always use fresh coriander leaves for garnishing. They add a burst of freshness and elevate the entire dish's aroma.
- Resting Time: Let the curry rest for 5-10 minutes after cooking to allow the flavors to meld together perfectly.
- Serving Suggestion: Pair with steamed basmati rice or freshly made naan bread for an authentic Indian dining experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: g
Protein: 31g
Fat: 22g
Saturated Fat: 5g
Cholesterol: mg
