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Old Delhi - Style Curry Chicken

Prep Time: 1 hour
Cook Time: 40 minutes
Servings: 6 people
Calories: 204kcal
Old Delhi - Style Curry Chicken is an exciting type of curry chicken where we first marinate the miso in spices and yogurt and then put it into a tomato-based sauce.
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Ingredients

Marinate:

  • 2.5 cm fresh root ginger
  • 3 cloves garlic
  • 1 1/2 tsp salt
  • 1 1/2 tsp chili powder
  • 1/2 juice of a lemon
  • 800 gr boned chicken thighs
  • 100 gr plain greek style yogurt
  • 1/4 tsp ground Garam Masala

Sauce:

  • 3 cans cans of tomatoes plum (Pelati) are the best option
  • 2.5 cm  fresh root ginger
  • 4 cloves garlik
  • 2 cloves
  • 4 green cardamom pods
  • pieces cinnamon bark
  • 1 bay leaf
  • 1 1/2 tbsp chili powder
  • 60 gr butter
  • 75 ml whipped cream
  • 1 tbsp salt
  • 1 tsp ground dried fenugreek leaves
  • 1/4 tsp ground Garam Masala
  • sugar optional to taste

Instructions

Marinade:

  • Peel the chicken pieces into pieces for skewers.
  • Prepare the marinade in a bowl so that all the chicken pieces fit.
  • Ginger, cut into small pieces, add squeezed or finely chopped garlic, add salt, chili powder, lemon juice, and Garam Masala. Mix everything thoroughly. Put chicken pieces in the marinade and leave them in the refrigerator for at least 30 minutes.
  • Then add the yogurt to the dry marinade and mix everything thoroughly. Set aside for another 30 minutes in the refrigerator.
  • The marinade is very important because it influences the taste of the meat, so it is worth devoting this time to the meat lingering in the marinade. You can even put the meat in the marinade with yogurt all night long.

Sauce:

  • When the meat is ready, you can start grilling the skewers on a clayey or grill pan or baking it in the oven.
  • While the chicken is cooking, make the sauce.
  • Pour the cans of tomatoes into the pot or deep frying pan with the back of the wok.
  • And add the finely chopped ginger, pressed garlic, whole cardamom seeds and cloves, a piece of cinnamon bark, and bay leaf.
  • Cook until the tomatoes fall apart for about 30 minutes on a slow fire.
  • Then take the pot off the heat and blend the sauce thoroughly with a hand blender.
  • Pour the sauce back into the pot and bring to a boil. Add the whole chili peppers and chili powder. When everything boils, I add pieces of butter. The sauce will become glossy.
  • Add grilled pieces of chicken and cream, and mix.
  • When the sauce gets too thick, add a little water and bring it to a boil again.
  • Add salt and ground fenugreek and garam masala. Mix it thoroughly. If necessary, add sugar to taste
  • Serve with a Naan bread or rice.

Nutrition

Calories: 204kcal | Carbohydrates: 16g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 2170mg | Potassium: 714mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1117IU | Vitamin C: 25mg | Calcium: 140mg | Iron: 4mg