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You are here: Home / Food / Recipe Index / Indian / C.K.P recipes / Spicy Chicken curry

Spicy Chicken curry

August 20, 2012 by manjirichitnis 12 Comments

Sunday Special Lunch – A Family Tradition

What a Sunday Roast is to a traditional English Family Sunday Lunch is what the combination of Spicy Chicken Gravy and Jeera rice or layered Chicken Biryani is to my family. My sister and I, have been brought on such wholesome, hearty, home-made totally from scratch – delicious food.

All these divine yet easy to recreate dishes, which my parents have always cooked with great passion and a lot of effort are what fuel my desire to share them with all of you.

My Aai and Baba ( Mum and Dad in Marathi) who wake up early every Sunday morning and work as a team to produce this brilliantly tasty chicken curry. Saturday morning my Baba would take me with him to te butcher to buy fresh chicken curry pieces. After coming home he would very patiently explain to us how he marinates the bird using all the freshly ground pastes and purees that Aai used to prepare while he was out shopping. On Sunday morning they would again team up to cook us the most amazing lunch. My best memories of Sunday morning are of waking up to the aromas of food wafting through the house.

Keeping the tradition alive

Few years ago when my husband and I moved to London, I was determined to keep this Sunday family tradition alive. I cooked the chicken adding my own twists and trying my best to recreate the same flavour that my parents seem to get spot-on every single time! So, when they came to London to visit us shortly after we had moved here, I was super delighted that they would cook this special Sunday family meal for us. As promised they cooked us their Sunday special while hubby and I eagerly took notes, clicked pictures and took in the whole energy they bring to this whole process.

This recipe is a spicier version of our traditional Sunday Chicken curry. The bord is cooked in thick gravy bursting with flavour. My Baba loves serving this with Jeera Rice and a beautifully simple Maharahstian Kakdichi Koshimbir in Dahi – Cucumber yoghurt raita. I hope you will enjoy cooking up this dish and hopefully creating happy family memories of your own.

Spicy Chicken – Chitnis Family Sunday Special recipe

My family’s Sunday Special Chicken curry recipe

manjirichitnis
A spicy and easy traditional Indian chicken curry recipe
5 from 4 votes
Print Recipe
Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • Large heavy bottomed pot with Lid/Pressure cooker/ Instant Pot / slow cooker
  • Spice grinder
  • Blender
  • Knife
  • Chopping Board

Ingredients
  

For marinating overnight

  • 1.25 Kilos Chicken – curry pieces / 1 medium sized whole
  • 25 gm fresh coriander
  • 1 tbsp toasted Dhane/coriander seeds
  • 1 tsp Toasted Jeere/ Cumin
  • 3 cloves Lasun/Garlic
  • 15 gms Aale/Ginger
  • 2 Dry Laal Mirchya/ Red Chillies
  • 2 Dry Kashmiri Laal Mirchya/ Red Chillies
  • 2 Hirvya Mirchya/ Spicy Green chillies
  • 2.5 tsp Halad/Turmeric powder
  • 2 tsp Meeth/Salt
  • 1 tbsp Tel/ Cooking Oil

Tomato-Onion Mix for the gravy

  • 1 tbsp from the marinade above
  • 2 medium Ripe Tomatoes
  • 2 medium Kaande/Red Onions/ Bombay Onions
  • 2 cloves Lasun/Garlic
  • 10 gm Aale/Fresh Ginger
  • 5 gm Fresh coriander leaves

For the Phodni/ Tadka

  • 2 tbsp Tel/ Oil
  • 1 tbsp Sajuk Tuj/ Pure ghee
  • 2 Tamalpatra/Bay Leaves
  • 1 small piece of Dalchini/Cinnamon stick
  • Pinch Hing/Asafoetida
  • 3 tbsp Garam Masala
  • 2 tsp Coriander powder
  • 2 tsp Halad/ Turmeric powder
  • 3 tsp Laal Tikhat/ Extra Hot Red chilli powder
  • 1 tsp Meeth/ Salt – or as per taste

Garnish

  • One dry red Kashmiri chilli and one green chilli sautéed insome oil /ghee
  • Few fresh leaves of coriander to tear and scatter on top

Instructions
 

  • Wash the chicken curry pieces and place in a large mixing bowl. I always use chicken without skin
    Whole chicken before marination
  • Make a thick paste in the mixer-grinder/ blender using all theingredients , asfmentionedabove for the marinade.Ensure the consistency is that of a thick paste and not a watery mixture
    Marinade for chicken
  • Using a sharp knife make small cuts to the chicken flesh to allow the marinade to really penetrate inside the chicken, this will ensure that each piece is flavourful and not just from the outside
  • Apply the marinade onto the washed chicken curry pieces, season with some salt and a splash of oil. Mariante overnight in the refigerator
    Marinade for chicken ready
  • The next day get the marinated chicken out of the refrigerator about an hour before cooking
  • While the chicken is coming to room temperature, make the puree usingall the ingredients as mentioned above for the tomato and onion mixture. Ensure this mixture it is not watery. Set aside.
  • Heat oil in a heavy-bottomed pan or a pressure cooker
  • When the oil is hot, add the asafoetida, sauté the bay leaf and cinnamon stick (dry red kashmiri chilli at this stage is optional)
  • Add the garam masala, coriander powder and sauté
  • Then add the onion-tomato mixture and cook for under two minutes until the mixture thickens
  • Now add in the marinated chicken stir and some water, mix well. Add the red chilli powder turmeric powder and salt
    Chicken gravy consistency
  • Add just enough water to allow for a thick gray. Stir , cover and cook on a medium flame until the gravy begins to boil
  • Cover and cook until the chicken is totally cooked through and the oil seperates, this shoud take approximately 20 minutes on a low flame. Stir occasionaly to ensure the gravy does not dry out In the pressure cooker this takes two whistles – for a large bird three whistles
  • Garnish with roughly chopped fresh coriander leaves and the fried red kashmiri chilli and green chilli
  • Serve hot with a side of pipping hot jeera rice and some cucumber raita

Loved this recipe? For more chicken recipes try some more of my creations:

  • Chicken noodle soup
  • Chicken Tikka Masala – Air-fryer recipe
  • Easy one-pot Moroccan Chicken
  • Minty Chicken Kadhai Masala
  • Tawa Chicken Frankie Roll
  • Chicken and Red lentil one-pot Stew
  • Spicy grilled chicken bites with an avocado dip
  • Spicy Mexican Chicken Wings
  • Pomegranate Chicken curry
  • Jerk Chicken and coconut rice
  • Easy and healthy one-pot Chicken noodles

Filed Under: C.K.P recipes, Curry - Meat, Seafood, Food, Indian, Meat, Recipe Index Tagged With: chicken, coriander, cucumber, curd, curry, family favourite, flavoured, grated coconut, green chillies, jeera rice, love, oil, onions, parents, puree, red, salt, sunday roast, tomato, tradition

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Comments

  1. Sisley White says

    April 29, 2020 at 7:05 pm

    5 stars
    During lockdown we are trying curry recipes every week and this is the next one on our list! I can’t wait. It looks so delicious.

    Reply
    • manjirichitnis says

      April 29, 2020 at 10:18 pm

      Thanks, Sisley, do give it a try, Friday night in for an Indian curry – perfect 🙂

      Reply
  2. Christina Conte says

    May 3, 2020 at 1:12 pm

    5 stars
    Now I’m really craving curry! Truly one of my favorite foods and love it when it’s spicy! Thanks for this authentic recipe!

    Reply
    • Manjiri says

      May 7, 2020 at 12:30 pm

      Thank you, Christina, spicy food is what I crave so often and a homely curry like this is so comforting

      Reply
  3. Janice Pattie says

    May 5, 2020 at 2:27 pm

    5 stars
    That really does look like a very special recipe, perfect for a Sunday.

    Reply
    • Manjiri says

      May 7, 2020 at 12:25 pm

      Thank You Janice, this affirms my belief that food is one of the best mnemonics

      Reply
  4. Kavita Favelle says

    May 9, 2020 at 4:36 pm

    This spicy chicken curry looks wonderful. Having been born and grown up in the UK, I love both a Sunday roast and a curry, both are very much comfort foods for me!

    Reply
    • Manjiri says

      May 9, 2020 at 5:47 pm

      Thank You Kavita, I too love a good Sunday Roast – with all the trimmings (yummy!) and not surprisingly now both a good roast and a curry like this one are perfect for a Sunday meal!

      Reply
  5. Chloe Edges says

    June 24, 2020 at 3:25 pm

    5 stars
    Looks delicious! I’ve popped a few items onto my shopping list so I can try the recipe just as soon as the weather cools a little bit!

    Reply
    • manjirichitnis says

      June 24, 2020 at 3:27 pm

      Thank you! I hope you do try it, its a firm family fav at ours 🙂

      Reply

Trackbacks

  1. CKP Surmai-सुरमई- Curry – Happy Fathers Day Baba | Travelsfortaste says:
    June 16, 2014 at 1:12 am

    […] !So most Sunday afternoons we would make our way to mum’s and Baba would be helping Aai cook our favourite Sunday meal of chicken curry and rice, or sometimes when he was in a mood for seafood he would go Supekar’s fish market and queue […]

    Reply
  2. Chicken, Prawn and Mango Curry - From Plate to Pen says:
    February 29, 2016 at 1:42 pm

    […] Chicken Curry, Jeera Rice And A Cooling Yoghurt – Travels For Taste […]

    Reply

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