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
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 | onions, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 2 medium | tomatoes, 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 | fresh coriander leaves, 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.