| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 500 Gms bone-in chicken
- 15 garlic cloves
- ½ Inch fresh ginger
- ½ Cup thick curd
- 2 Tsp salt
- ½ Tsp Sugar
- 1 medium onion
- 1 Tsp turmeric powder
- 2 Tbsp oil
- 3 green chillies Slit
- ¼ Cup Finely chopped coriander leaves
Ingredients
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Instructions
- Mix the chicken pieces with 10 minced garlic cloves, curd, grated ginger, turmeric and salt. Coat the chicken well and keep it aside for at least 4 hours.
- Heat a heavy-bottom non-stick pan on the stove over medium flame. Add oil along with the remaining 5 sliced garlic cloves. Once the garlic sizzles and turns golden brown, remove some from the oil to use it later for garnishing.
- Add green chillies and sliced onions to the pan. Sprinkle salt, sugar and turmeric. Sauté for about 7 minutes until it is golden brown. Then add marinated chicken pieces and cook for about 25 minutes. Once the chicken releases its juices, add water depending on the desired consistency.
- Add finely chopped coriander leaves at the end and serve hot with fried rice or naan.
Recipe Notes
Recipe Tip
It’s supposed to be a thick curry, but if you like a thinner consistency, add water and salt accordingly while cooking the chicken.
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Frequently Asked Questions What more can I add to enhance the flavour of this curry?
You can use chicken broth instead of water for the curry to enhance its flavour.
What can I use instead of curd to marinate the chicken?
You can use 1 tbsp lemon juice or vinegar instead of curd for marinating the chicken.
What portions of chicken are best for this recipe?
You can use bone-in chicken drumsticks, thighs or curry cut portions of chicken for this recipe.