Chicken Curry for Beginners

Marinate chicken in curd, turmeric and 3/4 teaspoon salt while you get everything ready – about 15-20 minutes is enough.

Grind together onions, ginger and garlic to a rough puree and set aside. Grind tomatoes also to a rough puree and set aside.

In a kadhai or deep bottom pan, heat oil and add cumin, bayleaf and cardamom.

Once the cumin starts spluttering, add the onion paste and cook for about 12 minutes stirring every few minutes to ensure the paste doesn’t stick to the bottom and burn. The onion paste should become a light brown in colour.

Add tomato puree, meat masala, coriander powder and chilli powder and the remaining 1 1/2 teaspoon salt and mix. Cook this for 3-4 minutes till you can see a little oil separating on the sides and top.

Add chicken and dry roast it in the masala for a minute or two.

Add water and mix well. Bring to a boil and then lower the flame and cook this covered for 30-35 minutes till the chicken is tender. Add green chillies around the halfway mark. Cover and cook.

Add lots of chopped coriander – this adds a lot of flavour. Curry is ready!