Authentic North Indian Chicken Curry

"An authentic North Indian Curry recipe - perfected from generations of experience"

Replicating authentic tastes from online recipes is not always so easy. Which is why we are now posting recipes from local people - who have been cooking these recipes for years and don't have to go through a cookbook or online recipe page.

I am glad to share this North Indian Chicken Curry recipe with you which is loaded with delicious chicken flavours and boasts the vintage North Indian taste.

...Perfected from years of experience from generations - here's a dish that you're guaranteed to enjoy.

25g fresh root ginger, peeled weight, cut into large pieces
12 large garlic cloves
3 tbsp. vegetable oil
25g butter
3 finely diced onions
2-4 green birds eye chillies depending on your palette
3 freshly chopped tomatoes
800g skinless chicken thighs
large handful of chopped fresh coriander, including stalks

Whole spices
1 Cinnamon bark (cinnamon sticks are a suitable substitute)
4 green cardamom pods
4 cloves
2 large bay leaves
1 tbsp cumin seeds (note – the cumin seeds do not go in as the same time as the other whole spices!)

Ground spices
2 tsp Salt
2 tbsp. ground coriander
2 tsp. ground cumin
1 tsp. turmeric
1 tsp. chilli powder

2 tsp. garam masala plus extra for sprinkling on top at the end

1. Add all of your powdered spices into one bowl, for ease.
2. Blend together the ginger and garlic to make a paste and set to one side.
3. Using a processor or a knife, chop your tomatoes and set to one side. If using a knife, retain as much liquid as possible. 
4. Heat the oil and butter together in a large non-stick pot. Add all of the whole spices, apart from the cumin seeds, into the pan and cook on high heat for 30 seconds to a minute, stirring constantly to baste the spices with the oil and extract their flavour.
5. Remove the whole spices with a slotted spoon, leaving behind the flavoured oil and butter.
6. Add the whole cumin seeds to the pan, allow them to pop for 10-20 seconds and then add the chopped onions. Cook the onions on a medium to high until golden brown, stirring often to avoid the smaller pieces of onion burning.
7. Add the chopped chillies and prepared paste of ginger and garlic. Stir well and cook for around 2 minutes. Add the chopped tomatoes, powdered spices and mix well. On medium heat, cook the mixture for around 5 minutes.
8. Turn the heat up to high, and add in the chicken. Cook the chicken in the mixture for a couple of minutes, stirring often and then add enough water to nearly cover the chicken and bring to a boil. As soon as the mixture has come to a boil, cover and cook over a low heat for around half an hour or until the chicken is cooked.
9. Sprinkle over the chopped coriander and extra garam masala, stir in and serve.

NOTES:

If you prefer a thicker sauce, only cook the chicken for 20 minutes when covered, then remove the lid and cook on high heat for around 5 minutes to cook the chicken through and thicken up the sauce.