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North Indian Chicken Curry Recipe
|Onions||2 Medium, cut in to chunks|
|Garlic||2 Clove (10 gm)|
|Jalapeno chile||2 Teaspoon (Minced Fresh Or Canned Seed Before Mincing For A Milder Curry)|
|Chopped ginger||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Canned tomato paste||2 Tablespoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Whole chicken legs||4 Pound (Thighs Attached)|
|Garam masala||1 Tablespoon|
Serving size: Complete recipe
Calories 4272 Calories from Fat 2814
% Daily Value*
Total Fat 323 g497.1%
Saturated Fat 70.4 g351.8%
Trans Fat 1.3 g
Cholesterol 1214.7 mg
Sodium 7014.8 mg292.3%
Total Carbohydrates 75 g25%
Dietary Fiber 11.4 g45.7%
Sugars 28 g
Protein 271 g542.2%
Vitamin A 74.7% Vitamin C 138.6%
Calcium 46.3% Iron 114.6%
*Based on a 2000 Calorie diet
Pour into a 10- to 12-inch frying pan and cook over medium heat, stirring occasionally, until dry and thick, 15 to 20 minutes.
Reduce heat to medium-low; stir in oil, tomato paste, turmeric, cayenne, and yogurt.
Cook, uncovered, stirring occasionally, until thickened, 5 to 10 minutes.
Meanwhile, pull skin off chicken; discard.
Cut drumsticks and thighs apart; rinse meat and pat dry.
Add to sauce and turn to coat.
Cover and simmer, turning once, until meat at thighbone is no longer pink (cut to test), 40 to 45 minutes.
Add about 1 tablespoon more water if sauce begins to stick to pan.
Transfer chicken to a serving dish.
Skim and discard fat from sauce, then season to taste with salt.
Spoon sauce over chicken.
Garnish with cilantro.
Offer Garam Masala to sprinkle over each serving.