Bone In Chicken Curry Recipe

I absolutely love this chicken curry recipe because it’s packed with those rich, aromatic spices that take my taste buds on a delightful journey. Plus, cooking it is like a relaxing ritual that fills my kitchen with the cozy smell of home and comfort food, making it a perfect dish to share with friends or indulge in solo.

One of my favorite dishes to craft is Bone-In Chicken Curry. I love using fresh ingredients from my localand farmers’ markets, like ginger and garlic.

I make my own paste with the two. Pured tomatoes are another essential ingredient.

Warm spices are key, and my not-so-secret holds a tantalizing blend of cumin seeds, cinnamon, and cloves. You can use any combination of those warm spices.

Sweet or hot, it will be satisfying because it’s also rich in protein.

Ingredients

Bone-in Chicken:
High in protein, bones enhance flavor.

Onion:
Contributes savory sweetness; assists in bringing curry to the proper consistency.

Tomatoes:
Provides zest and color; a good source of vitamins.

Ginger-Garlic Paste:
Herbaceous and pungent; amplifies meat flavor.

Cumin Seeds:
The aroma is this: earthy; aids digestion.

Cinnamon Stick:
Warmly sweet; spicy aroma.

Ground Coriander:
Lemon, fresh; amplifies overall flavor.

Garam Masala:
A complex blend of spices; contributes heat and depth.

Turmeric Powder:
Color: Gold; benefits: anti-inflammatory.

Fresh Coriander Leaves:
Herbal finish that is rich in antioxidants; bright.

Ingredient Quantities

• 1 kg bone-in chicken pieces, skinless
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 2-3 cloves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1-2 Green chilies, slit (optional, for additional heat)
• 1 cup water or chicken stock

Instructions

1. In a large pot, warm the vegetable oil over medium heat. When the oil is hot, toss in the cumin seeds, the cinnamon stick, and the cloves. Sauté the spices for about 1 minute, or until they become really aromatic.

2. Finely chop the onion and add it to the mixture. Cook until the onion is golden brown, stirring occasionally.

3. Add the ginger-garlic paste and cook for 2 more minutes, stirring constantly, until the raw smell goes away and the ginger and garlic are lightly cooked.

4. Add the tomato puree and cook until the mixture separates from the oil.

5. Blend the ground coriander, ground cumin, red chili powder, turmeric powder, and salt with the onion mixture. Cook the spices for a couple of minutes to eliminate the raw taste.

6. Place the bone-in chicken parts in the pot and coat them thoroughly with the spice mixture. Brown the chicken on all sides.

7. Add the water or chicken stock, then if you’re using them, add the green chilies that you’ve slit. After you’ve stirred the mixture to your satisfaction, bring it to a boil.

8. Lower the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.

9. After the chicken has cooked completely, top it with the garam masala and fold it in gently.

10. Before serving, add freshly chopped coriander leaves as a garnish. Bon appétit! Your delectable, fragrant, bone-in chicken curry is perfect with rice or naan!

Equipment Needed

1. Large pot with lid
2. Stove
3. Wooden spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Blender or food processor (for pureeing tomatoes)

FAQ

• Can I use boneless chicken instead?Certainly, you may use boneless chicken, but if you want to extract the most flavor from your curry, use chicken with bones.
• How can I add more heat to the curry?To amplify the heat, you may add more red chili powder or use extra green chilies.
• Can I substitute the chicken stock with something else?Alternative: Certainly, you can use water, but using chicken stock will yield a much more flavorful curry.
• Is it necessary to use fresh coriander leaves for garnish?If you don’t have them on hand, the fresh coriander leaves can be left out. Still, they offer an eye-catching flourish and an aromatic burst of flavor that is hard to match.
• How long does this dish take to prepare?It takes approximately 15 minutes to prepare and about 40 minutes to cook this dish, for a total of 55 minutes.
• Can I make this curry in advance?Certainly; here’s an alternate way to say it:

  The curry can be prepared ahead of time and, in fact, tastes even better the next day, as the flavors keep on developing.

Substitutions and Variations

Vegetable oil: If you want a different flavor, use olive oil or ghee instead.
Tomatoes: If fresh tomatoes are unavailable, you can substitute canned tomato puree or diluted tomato paste for them.
Ginger-garlic paste: Blend fresh garlic and ginger in equal parts as a fresh substitute.
When it comes to red chili powder, if you need a substitute, you can use cayenne pepper for a similar heat level or paprika for a milder flavor.
Coriander leaves, fresh: If you can’t find fresh cilantro, you can substitute it with fresh parsley.

Pro Tips

1. Marinate the Chicken For enhanced flavor, consider marinating the chicken with a little salt, turmeric, and a splash of lemon juice for about 30 minutes before cooking. This will help tenderize the meat and infuse it with flavor.

2. Caramelize the Onions Take your time when cooking the onions to develop a deep golden-brown color. This will add richness and sweetness to your curry.

3. Use Fresh Ingredients Fresh ginger-garlic paste and freshly pureed tomatoes can significantly enhance the overall taste of the dish.

4. Deglaze the Pot After adding the chicken and browning it, consider deglazing the pot with a splash of water or stock to lift any flavorful bits stuck to the bottom. This step can add depth to the curry’s flavor.

5. Simmer for Richness Allow the curry to simmer gently and for a bit longer over low heat after adding the garam masala. This will let the flavors meld together beautifully and thicken the sauce without additional thickeners.