Make Ahead

Easy Indian Chicken Curry

by:
December 14, 2011
0
0 Ratings
Easy Indian Chicken Curry
  • Serves 3-4
Author Notes

Ok, I'm in a mood to make curry again.In cold winters growing-up I remember having all these Chicken and Mutton dishes with Rotis.All the spice and the heat made it extra special and comforting for all of us.Some people find curry quite complicated.Curry doesn't have to be complicated or intimidating.Its something that has to be relished, to be savored and to be enjoyed.The recipe I have written here promises exactly that.


It is a baked recipe without all the effort to make you enjoy a curry in a far easier and quicker way than the traditional method without compromising any of that delectable taste.The flavors combine beautifully in the oven, while you can sit back and enjoy a glass of wine or any drink that you prefer.The only process that needs to be taken care of is the browning of the onions.That can take a few minutes, but makes all the difference in a good curry.So here its is, my Easy Indian Chicken Curry.
—Soni's Food

What You'll Need
Ingredients
  • 6 pieces Skinless Thighs with/without bones or Breasts
  • 2 medium onions chopped
  • 2 tomatoes chopped
  • 1 tablespoon Ginger Garlic paste
  • 1 tablespoon ground Cumin
  • 1 tablespoon Ground coriander
  • 1 teaspoon Turmeric
  • 2 teaspoons Garam Masala
  • 2 teaspoons Red Chilli powder/cayenne (or according to your heat preference)
  • 1 tablespoon Salt (or to your taste)
  • 5 tablespoons oil
  • 1 cup Water
Directions
  1. Preaheat the oven to 400 degrees F. In a skillet heat oil and add the onions.Cook until golden brown. Then add the Ginger garlic paste.Cook for a couple of minutes and then add the tomatoes. Follow with salt and all the dry spices and cook about 5 minutes until the spices release their aroma (about 5-10 minutes on medium heat). You have the basic curry masala ready.
  2. Now puree the mixture in a blender/grinder.Transfer into an oven proof dish and add the chicken pieces.Mix them properly. Add water and bake them covered in the oven for about 35-40 mins until all the chicken is fully cooked.Boneless pieces will take shorter time.Adjust the seasonings. Enjoy with Rice or Rotis/Naans!
Tags:

See what other Food52ers are saying.

Popular on Food52

1 Review

krikri
krikri August 26, 2015
This *would* be easy if I had all the ingredients. But I had fun making my own ginger garlic paste and garam masala, and *now* I have them on hand for the next time! The only change I made to the recipe was to halve the cayenne because I was afraid it would be too hot for our 16-year-old (who's not a fan of picante). I needn't have worried though, there was just a glow of heat and I think even he would like it with the full 2 tsp. Delicious! I recommend it.