Indian Chicken Curry

Ingredients:

For the Marinade:

• 1 lb chicken (bone-in or boneless, cut into pieces)

• 1 tsp Kashmiri chili powder

• 1/2 tsp turmeric powder

• 1 tbsp yogurt

• 1 tsp salt

• 1 tsp lemon juice

For the Curry:

• 2 tbsp oil (vegetable or ghee)

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece ginger, grated

• 2 tomatoes, finely chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp Kashmiri chili powder

• 1/2 tsp garam masala

• 2 green cardamom pods, crushed

• 1/2 tsp fenugreek seeds (or 1/2 tsp dried fenugreek leaves - kasuri methi)

• 1/2 cup coconut milk (optional for a creamier curry)

• 1/2 cup water

• Salt, to taste

Garnish:

• Fresh cilantro, chopped

• Sliced green chilies (optional, for extra heat)

Instructions:

Marinate the Chicken:

1. In a bowl, mix the chicken pieces with Kashmiri chili powder, turmeric, yogurt, salt, and lemon juice.

2. Let the chicken marinate for at least 30 minutes, preferably an hour or more for better flavor.

Make the Curry:

1. Heat the Oil: In a large pan or pot, heat the oil over medium heat. Add the fenugreek seeds and crushed cardamom pods. Let them sizzle for a minute until fragrant.

2. Sauté Onions: Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.

3. Add Garlic & Ginger: Add the minced garlic and grated ginger. Sauté for another 2 minutes until aromatic.

4. Spices & Tomatoes: Add the ground cumin, ground coriander, and Kashmiri chili powder. Stir and cook for 1-2 minutes. Add the chopped tomatoes and cook until they soften and break down about 5 minutes.

5. Cook the Chicken: Add the marinated chicken to the pan. Sauté for 5-7 minutes until the chicken is lightly browned.

6. Simmer the Curry: Pour in the water (and coconut milk, if using) and bring the curry to a simmer. Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and tender.

7. Finish with Garam Masala: Stir in the garam masala and adjust salt to taste. If using dried fenugreek leaves (kasuri methi), crush them between your palms and sprinkle into the curry at this stage.

Serve:

1. Garnish the curry with chopped fresh cilantro and sliced green chilies for extra heat if desired.

2. Serve hot with basmati rice, naan, or roti.