Malwi Chicken Curry
Chicken cooked in the Malwa style — a dry-roasted spice paste with whole coriander, black pepper, and locally grown dried red chillies, slow-cooked until the gravy thickens and the oil surfaces. Less coconut-forward than Deccan curries, earthier and more restrained than North Indian preparations.
Cuisines
Malwi
Best for
Lunch
Dinner
Build a full meal around Malwi Chicken Curry
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
2 medium | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 medium | Tomato , pureed |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 cup | Yogurt , whisked |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan until it begins to smoke slightly.
- 2 Add cumin seeds and let them splutter.
- 3 Add the chopped onions and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- 5 Add the tomato puree and cook until the oil separates from the mixture.
- 6 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.
- 7 Add the chicken pieces and cook on high heat until they are lightly browned.
- 8 Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
- 9 Cover and cook on low heat for 20-25 minutes, or until the chicken is cooked through and tender.
- 10 Sprinkle garam masala and mix well.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, marinate the chicken in yogurt and spices for at least 30 minutes before cooking.