This is a lovely Indian curry chicken with yoghurt.  Looks like usual curry chicken but it really tastes good, more so after resting.  That’s my opinion and I am satisfied with it and don’t mind savouring this curry again.

The chicken is cooked to tender but still has a bite that brings out the sweetness of it.  The curry tastes savoury, spicy with a slight tangy taste, aromatic of course.

Awesome, curry worth giving it a try.


1 kg chicken – skin removed [used a mix of chicken thighs, wings and drumsticks]

Marinade for Chicken – 2 tsp salt, 1 tsp tumeric powder, meat curry powder and 2 tsp chilli powder

Curry Paste [Blended]

10 dried chillies – rinsed

2 tbsp fried grated coconut

2 tbsp white sesame seed

2 tsp cumin seeds or cumin powder

Other ingredients

5 tbsp oil

1-2 sprigs curry leaves

2 inch piece cinnamon stick

2-3 bay leaves

5 cloves and 5 cardamon 

125 ml yoghurt

100 gm shallots – chopped

2 tsp each ginger and garlic paste

3 tsp coriander powder

1 tsp garam masala

1 red and green chillies – cut wedges

500 ml water [add gradually]

  1. Marinate chicken with marinade for at least 30 minutes.
  2. Dry fry the curry paste ingredients, then blended. Add in cumin powder.
  3. Heat oil in pot, saute curry leaves, cinnamon, bay leaves, cloves and cardamons until aromatic.  Add in chopped onions.  Fry until lightly brown, add in ginger and garlic paste.  Continue to fry for about 5 minutes.
  4. Add in blended paste, continue to fry over medium heat until oil separates.  Sprinkle some water if paste is too dry.
  5. Continue to fry, then add in marinated chicken.  Fry over medium high heat for 2-3 minutes until chicken is well coated with paste.  Add in about 1/2 cup water.  Stir well.
  6. Add in coriander powder and garam masala.  Continue to fry for a further few minutes.  Add in yoghurt and chillies, fry awhile and add in remaining water [or slightly more if you prefer more gravy].  Bring to boil and simmer for 20 minutes until chicken is cooked through and tender.
  7. Tastes to adjust seasoning [may need to add some salt].
  8. Best to rest curry for some time before serving.

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