North Indian Chicken Curry | with a Twist

North Indian Chicken Curry | with a Twist

It has been a Chicken Marathon for me these past 4 months. This is my North Indian Chicken Curry | with a Twist.  I have not cooked so much in my whole life! Every second day, I try to conjure a new recipe and I think I have curated quite a few unique ones. Chicken is versatile light meat it can be flavoured by the dish in which it is cooked. Even the bones can be turned into a basic chicken stock or soup. It can be prepared in numerous ways—roasted, broiled, grilled, or poached, stews, and biryanis—and with an assortment of seasonings, toppings, and sauces. Chicken is a staple in virtually every culture’s cuisine.

How to cook North Indian Chicken Curry | with a Twist

Having cooked spicy curries and chicken, I have to hold myself back while seasoning and cook up creamy gravies. My grandsons do not eat very spicy food. That is how this North Indian Chicken Curry| with a Twist turned out. Easy as can be it has the basic, onion, ginger-garlic paste, tomatoes sans the masala bhunaoing. The twist in this curry is I added 1 tablespoon of corn starch to a cup of yoghurt. This made a thick satiny smooth gravy without masalas and regular gravy. Topped it with a dollop of cream to give it a rich finish.

Check out the original Punjabi Tariwala Chicken with bone and Boneless Tariwala Chicken or Chicken Bhartha Dhaba Style

North Indian Chicken Curry | with a Twist

INGREDIENTS

500 gms Chicken with bone

2 tbsp oil

2 onions finely chopped

1 cup plain yoghurt or dahi

2 tbsp fresh Cream

1 tsp cornstarch

3 whole tomatoes, blanched and chopped, with their juices

1 tbsp Ginger-garlic paste

½ tsp. red chilli powder

1 tbsp coriander powder

Chopped fresh cilantro leaves

1 tsp cumin powder

Salt to taste

1 tsp turmeric

METHOD

Firstly, heat the oil in a wide saucepan set over medium-high heat.

Add the onions and stir to get them golden brown evenly.

 Consequently, add the corn starch to the yogurt. Whisk until it’s creamy.

Now, add the ginger-garlic paste to the onions. Cook and stir until they blend with the onions.

Next, add the chicken and cook, on one side for 5 minutes and begin to brown.

Subsequently, turn over the pieces to brown evenly all over. Add the yoghurt and corn starch paste and stir well.

 Now add the coriander, cumin, turmeric, and chilli powder. Cook for 2 min., stirring and scraping the bottom of the pan.

Add the tomatoes and their juices and the salt. Check the gravy consistency and add water if needed.

Lower the heat and simmer until the chicken is cooked.

Finally, add the fresh cream and give it a quick stir.

Transfer the North Indian Chicken Curry | with a Twist to a serving bowl.

Garnish with a dollop of cream and chopped coriander. Serve hot with steamed rice, roti or bread of your choice.

North Indian Chicken Curry | with a Twist

Print Recipe

• CourseMain Dish
• CuisineIndian, Punjabi
• KeywordNorth Indian Chicken Curry | with a Twist

North Indian Chicken Curry | with a Twist Print Recipe CourseMain Dish CuisineIndian, Punjabi KeywordNorth Indian Chicken Curry | with a Twist

Ingredients

• 500 gms Chicken with bone
• 2 tbsp oil
• 2 medium onions finely chopped
• 1 cup plain yoghurt or dahi
• 1 tsp cornstarch
• 1 tbsp Ginger-Garlic Paste
• 1 tbsp Coriander Powder
• 2 tbsp Fresh cream
• 1 tsp cumin powder
• 1 tsp Turmeric
• 1/2 tsp Red Chilli Powder
• 3 large , blanched and chopped, with their juices
• Fresh coriander chopped

Servings:

Instructions

1. Firstly, heat the oil in a wide saucepan set over medium-high heat.
2. Add the onions and stir to get them golden brown evenly.
3. Consequently, add the corn starch to the yoghurt. Whisk until it’s creamy.
4. Now, add the ginger-garlic paste to the onions. Cook and stir until they blend with the onions.
5. Next, add the chicken and cook, on one side for 5 minutes and begin to brown.
6. Subsequently, turn over the pieces to brown evenly all over. Add the yoghurt and corn starch paste and stir well.
7. Now add the coriander, cumin, turmeric, and chilli powder. Cook for 2 min., stirring and scraping the bottom of the pan.
8. Add the tomatoes and their juices and the salt. Check the gravy consistency and add water if needed.
9. Lower the heat and simmer until the chicken is cooked.
10. Finally, add the fresh cream and give it a quick stir.
11. Transfer the North Indian Chicken Curry | with a Twist to a serving bowl.
12. Garnish with a dollop of cream and chopped coriander. Serve hot with steamed rice, roti or bread of your choice.

Recipe Notes

1. Add green chillies and chilli powder if desired.

2. Sprinkle garam masala for that Punjabi kick before serving.