Traditional Muslim Chicken Curry

 Ingredients

 

For the Chicken:

• 2 lbs (900g) chicken pieces, bone-in (thighs and drumsticks work best)
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground turmeric

For the Curry Base:

• 3 tablespoons vegetable oil or ghee (clarified butter)
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2-inch piece ginger, grated
• 2-3 green chilies, slit lengthwise (adjust to taste)
• 2 bay leaves
• 4 cardamom pods
• 4 cloves
• 1 cinnamon stick
• 1 teaspoon cumin seeds

Spice Mixture:

• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon black pepper

Other Ingredients:

• 2 medium tomatoes, chopped
• 1/4 cup plain yogurt (halal-certified)
• 1 cup water or chicken broth
• 1/4 cup fresh coriander (cilantro), chopped
• 2 tablespoons fresh mint leaves, chopped
• Salt to taste

Instructions

Preparing the Chicken:

1. Clean the chicken pieces thoroughly under running water.
2. In a bowl, mix the chicken with lemon juice, salt, and turmeric. Let it marinate for at least 30 minutes (longer is better).

Making the Curry:

1. Heat oil or ghee in a large, heavy-bottomed pot over medium heat.
2. Add bay leaves, cardamom pods, cloves, cinnamon stick, and cumin seeds. Let them sizzle for 30 seconds until fragrant.
3. Add chopped onions and sauté until golden brown, about 8-10 minutes.
4. Add minced garlic, grated ginger, and green chilies. Sauté for another 2 minutes until fragrant.
5. Lower the heat and add all the spice mixture ingredients. Stir continuously for 1 minute to prevent burning.
6. Add chopped tomatoes and cook until they soften and oil starts to separate, about 5-6 minutes.
7. Whisk the yogurt well and add it to the pot one tablespoon at a time, stirring continuously to prevent curdling.
8. Once the masala base is well-cooked (oil will separate from the mixture), add the marinated chicken pieces.
9. Cook the chicken on medium heat, stirring occasionally until it changes color on all sides, about 5-7 minutes.
10. Add water or chicken broth, cover with a lid, and simmer on low heat for about 25-30 minutes or until the chicken is tender and cooked through.
11. Check occasionally and add more water if needed.
12. Once the chicken is cooked and the gravy has thickened to your desired consistency, add fresh coriander and mint leaves.
13. Adjust salt to taste and sprinkle garam masala on top.
14. Remove from heat and let it rest for 10 minutes before serving.

Serving Suggestions:

• Serve hot with steamed rice, naan, or roti.
• Garnish with additional fresh coriander leaves and a few thin slices of ginger.
• A side of raita (yogurt with cucumber and mint) complements this dish perfectly.

Notes

• For enhanced flavor, you can marinate the chicken overnight.
• Using bone-in chicken pieces adds more flavor to the curry.
• Adjust the amount of chili powder or green chilies according to your spice preference.
• For a richer gravy, you can add 1/4 cup of heavy cream at the end of cooking.
• All ingredients should be halal-certified to maintain halal status.

Bismillah before eating