Make this quick and easy Indian Chicken Curry Masala recipe at home in a matter of minutes. You don’t even need to marinate the chicken!
In this recipe, I’m using onions and garlic but you can omit those if you don’t eat them. You can also adjust the spiciness but adding more or less of the red chilli powder. Since this recipe doesn’t use yogurt, the spices are very strong and the flavour is just so delicious. If you’d like to mellow it down or make it more creamy, you can add some cream at the end.
In this recipe, there is little gravy and it’s very thick but if you want more, you can add some water. However, this is the authentic Punjabi Style Chicken Curry Masala so I urge you to try this first before adjusting the recipe too much.
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Chicken Curry Masala Without Marination Ingredients:
500g Chicken Thighs, cut into 2-inch pieces
Green Elaichi (Cardamom), 3 pods
Cinnamon, 1-inch piece
1 Bay Leaf
Jeera (Cumin) Seeds, 1/2 tsp
1 Large Onion, finely chopped
Ginger-Garlic Paste, 1 tsp
Tomato Puree, 1/2 cup
Black Pepper, 1/4 tsp
Red Chilli Powder, 1/4 tsp
Haldi (Turmeric), 1/4 tsp
Dhania (Coriander) Powder, 1/2 tsp
Kashmiri/Degi Mirch, 1/2 tsp
Garam Masala, 1/2 tsp
Kasuri Methi, 1 tsp crushed
Coriander (Dhania) Leaves, 2 tsp finely chopped
Oil, 3 tsp
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Music from https://filmmusic.io
"Verano Sensual" by Kevin MacLeod (https://incompetech.com)
License: CC BY (http://creativecommons.org/licenses/by/4.0/)
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