Sunday Chicken Curry
A comforting, homestyle Sunday chicken curry featuring tender bone-in chicken cooked in an aromatic gravy of browned onions, fresh tomato puree, yogurt, and balanced spices. Best enjoyed served hot over a bed of steamed rice or with fresh rotis.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Marinate chicken with salt and curd. → Heat mustard oil, sizzle whole spices, and brown the sliced onions. → Sauté ginger-garlic paste, green chillies, powdered spices with a splash of water, then cook the tomato puree until oil separates. → Add the marinated chicken and bhunao for 8-10 minutes. → Add water, cover and simmer until chicken is fully cooked, then finish with kasoori methi, fresh coriander, and green chillies.
Cooking Steps
Brief Cooking Order
Marinate chicken with salt and curd. → Heat mustard oil, sizzle whole spices, and brown the sliced onions. → Sauté ginger-garlic paste, green chillies, powdered spices with a splash of water, then cook the tomato puree until oil separates. → Add the marinated chicken and bhunao for 8-10 minutes. → Add water, cover and simmer until chicken is fully cooked, then finish with kasoori methi, fresh coriander, and green chillies.
Introduction
A comforting, homestyle Sunday chicken curry featuring tender bone-in chicken cooked in an aromatic gravy of browned onions, fresh tomato puree, yogurt, and balanced spices. Best enjoyed served hot over a bed of steamed rice or with fresh rotis.
Step 1
Place the curry-cut chicken in a bowl, add salt to taste and 1 cup of curd, then mix thoroughly to coat and set aside to marinate.
Step 2
Heat 4 tbsp of mustard oil in a wide pan or lagan, then add green cardamoms, cumin seeds, black peppercorns, and cloves to crackle in the hot oil.
Step 3
Add 2 cups of sliced onions to the pan and sauté over high heat, stirring regularly until evenly browned.
Step 4
Add 1½ tbsp ginger garlic paste and 3-4 split green chillies, cooking for 1.5 to 2 minutes until the raw aroma dissipates.
Step 5
Pour in ½ cup of water to prevent burning, then add turmeric powder, chilli powder, coriander powder, and chicken masala. Sauté until the oil begins to separate from the spice mix.
Ingredients List
Important Notes
Using bone-in chicken yields a richer, more flavorful curry than boneless chicken.
Adding curd to the marinade serves two purposes: it tenderizes the chicken and softens the deep color of the gravy.
Adding a small splash of water before ground spices prevents them from scorching in hot oil.
Mustard oil provides an authentic aroma, but regular cooking oil or ghee can be substituted if desired.
Sautéing (bhunao) the chicken thoroughly with the masala before adding water is essential for building deep flavor.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...