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North Indian Chicken Curry By Arka Biswas

North Indian Chicken Curry

Ingredients :

Chicken 750g ( big piece curry cut)

3 medium onions ( fine slice)

1 medium red tomato ( puree)

Ginger 1 table spoon (paste)

Garlic 10 -12 medium cloves (paste)

Mustard oil

Star anise 1

Black cardamom 1

Clove 1

Cinnamon stick 1 inch

Bay leaf 2 small

Cumin seed ½ teaspoon

Fennel seeds ½ teaspoon

Dry red chilly 1

Kasturi methi 2 teaspoon

Turmeric powder 1 teaspoon

Kashmiri red chilly 4 ( soak in warm water for 15 mins and paste with the tomatoes ,**skip for less spicy)

Red chilly powder 1 tablespoon

Kashmiri red chilly powder

Coriander powder 1 tablespoon

Cumin powder ½ tablespoon

Salt according to taste

Sugar a pinch

Garam masala

Fresh coriander leaves ¼ small cup (chopped )

Coriander stem with roots ( 4 properly cleaned)

¼ fresh lime


Wash the chicken and clean it properly and keep it in a strainer

Method :

° Take a heavy bottom kadhai and add oil.

° Heat the oil till medium temperature and add dry red chilly

° Stir once and add star anise , clove, black cardamom, cinnamon and bay leaf and stir on medium to low heat

° Once the whole spices releases the aroma add cumin and fennel seeds

° Stir once and add sliced onions and turn the flame to medium.

° Add pinch of Salt and sugar

°Cook the onion on medium flame till the oil seperates clearly

° Lower the flame and add ginger garlic paste .

°Cook on low flame till the ginger garlic releases aroma

° Add the chicken and before mixing the chicken add turmeric pd, kashmiri red chilly powder, dry red chilly pd, coriander pd, cumin pd, dry kasturi methi pd, salt and cook on high flame.

° Continuosly stir and cook for 5 mins on high flame . Add a dash of hot water when the chicken is drying inbetween.

°Add the tomato and kashmiri red chilly paste and cook on medium flame till the tomatoes are cooked and the raw smell is gone.

° Then add hot water to the level of the chicken stir and bring the water to a boil and turn down the flame to medium.

° Add crush coriander roots, half the chopped coriander and salt.

° Taste and adjust accordingly.

° Cover and cook on low flame for 8 mins.

° Remove the cover after 8 mins and take out the bayleaf, coriander stems, cinnamon stick .

° Check the chicken if not properly cooked cover and cook till tender.

° Add dry kasturi methi pd , chopped coriander leaves and garam masala.

°Turn off the flame and add squeeze fresh lime juice.

° Cover and rest for 5 mins.

° Serve hot with Rice or any bread.


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