Chicken Curry (Muslim Style)

admin, June 20, 2014

Serving size:4


  1. 5-7 tablespoon canola oil
  2. 2 small onions, thinly sliced
  3. 1 big red tomato sliced into 6 or 8
  4. 1-2 green chillies, depending on your spice requirements (I use only 1 though)
  5. 1 whole chicken – de skinned, cut into 8-12 parts, washed thoroughly
  6. 1/2 stick cinnamon
  7. 2-3 cardamons
  8. 4 cloves
  9. 1 1/2 tablespoon ginger garlic paste (have this prepared in advance)
  10. 1 tablespoon natural, non flavored yoghurt
  11. 4 tablespoon meat curry powder( preferably BaBa’s brand), else Garam Masala might do, hough not the best result
  12. 1/4 teaspoon of tumeric powder
  13. 3/4 teaspoon of chilli powder
  14. 1 teaspoon of ground cumin powder
  15. 1 teaspoon of ground black pepper powder
  16. 1/4 teaspoon ground corriander powder
  17. 2 big potatoes quartered
  18. 1 1/2 teaspoon salt
  19. 1/4 cup chopped corriander
  20. 5 tablespoon evaporated milk


  1. Heat a heavy pot and then pour in the oil. Throw in the cinnamon stick, cardamons, cloves and wait till it starts popping in the heated oil (beware and don’t stare at it to avoid any splattering onto your face). Now add in the sliced onions and stir for a minute or 2. Then wait for it to turn golden and fragrant, add in the tomatoes, green chillies, ginger garlic paste and saute. Now you will get a nice fragrance of the sauteed ingredients.


  1. Its now time to add in the chicken pieces, stir in for a minute. Then add in the spices, turmeric, chilli powder, curry powder, cumin, black pepper, coriander. Add in salt and potatoes. Finally add in the yoghurt, stir in, add some water (for some gravy add in 600ml water else add in 450ml for a thicker gravy). Every 5-10minutes open and check for water, remember to stir the gravy as it may thicken and stick in the pot.


  1. Once your chicken is cooked, add in the evaporated milk, stir in the gravy and garnish with chopped coriander leaves.


  1. Now you are ready to serve it hot with rice or even bread. 🙂





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