Chicken Curry with Rice

Ingredients

• -500g chicken (bone-in or boneless, cut into pieces)
• -3 large onions (finely sliced) – the key ingredient for sweetness and depth
• -2 medium tomatoes (pureed or finely chopped)
• -1 tablespoon ginger-garlic paste
• -2 green chilies (slit) – adjust for spice preference
• -½ teaspoon turmeric powder
• -1 teaspoon red chili powder – use Kashmiri chili for mild heat and color
• -1 tablespoon coriander powder
• -½ teaspoon garam masala
• -Salt to taste
• -3 tablespoons oil (vegetable or sunflower)
• -1 cup water (adjust for desired gravy consistency)
• -Fresh coriander leaves (a handful, chopped, for garnish)
• -1 teaspoon lemon juice (optional, for tanginess)
• Forthe Rice:
• -2 cups basmati rice
• -3&1/2 cups water
• -1 teaspoon salt
• -1 teaspoon ghee or butter (optional, for richness)
• -5-10 grams jeera

Instructions

1. Prepare Chicken Curry
2. - Sauté the Onions: Heat 3 tablespoons of oil in a large pan over medium heat. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they turn golden brown and caramelized. This step builds the curry’s flavorful base.
3. - Add Aromatics: Stir in the ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw aroma fades.
4. - Spice it Up: Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 1 minute to toast the spices.
5. - Cook the Tomatoes: Add the tomato puree and cook for 5-7 minutes, stirring often, until the oil begins to separate from the masala.
6. - Add the Chicken: Toss in the chicken pieces, coating them well with the masala. Cook for 5 minutes, stirring occasionally.
7. - Simmer: Pour in 1 cup of water (adjust for thicker or thinner gravy), cover the pan, and simmer on low heat for 15-20 minutes, or until the chicken is tender and cooked through.
8. - Finish: Sprinkle garam masala over the curry, stir, and simmer for 2 more minutes. Taste and adjust salt or spice. Add a squeeze of lemon juice for extra zing (optional).
9. Cook the Rice
10. - Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
11. - In a large pot, bring 3&1/2 cups of water to a boil. Add salt and ghee (if using) and some jeera
12. - Add the rice, stir once, and cook uncovered on medium heat for 10-12 minutes, fluff the rice with a fork, and set aside.
13. - Onion Magic: Take your time caramelizing the onions—golden brown is the goal for maximum flavor.
14. - Extra Richness: Stir in a tablespoon of yogurt or coconut milk for a creamier curry.