The quintessential Indian Chicken Curry. It stands true to its name as you can prepare it when you are pressed for time. Takes no more than 35 minutes! Intense color and flavor coupled with the undertone of spices. I use boneless chicken thighs for this, but if you have chicken on the bone available that tastes fantastic! You can enjoy this chicken curry with some sticky rice, plain rice, chappati and naan 🙂

Time:

• Prep time – 15 minutes
• Cook time – 20 minutes

Ingredients:

• Chicken (Thighs and Cut into Medium sized pieces) – 1 kg
• Onions (chopped) – 2
• Tomatoes (chopped) – 2
• Turmeric powder – 1/2 tsp
• Kashmiri Chilly powder – 2.5 tsp
• Cumin powder – 1 tsp
• Ginger garlic paste – 2 tsp
• Cloves (pieces) – 2
• Cardamom (pieces) – 2
• Cinnamon piece – 2 inch
• Bay leaf – 1
• Water – 1 cup
• Extra Virgin Olive Oil – 3 tbsp
• Boiled potatoes (Cubed) – 1 cup (OPTIONAL)
• Coriander leaves for garnish

Method:

1. Heat oil in a pan. Add onions and fry till the turn golden brown
2. Add the spices, tomato and ginger garlic paste. Saute for a few minutes
3. Add the chicken, salt, and masalas. Mix until well combined, then saute till the oil separates
4. Add water. Cover and cook for 20 minutes
5. Add the potatoes if you would like and mix well into the gravy. Garnish with coriander
6. Ready to serve:)