Traditional Chicken Curry Recipe

Chicken is marinated in yogurt and spices for four hours, marinate discarded, and curry cooked

For young chicken (squab or broiler), It is not necessary to marinate it. Older chicken must be marinated to break down connective tissues. Traditional chicken curry is made from older chicken. The chicken is marinated in 'regular' Yogurt or Dahi. It must not be fat-free yogurt. It is not necessary to add any spices for the marinate.

Murgh means chicken in India.

Ingredients

Marinate
1. Chicken: 2 to 3 pounds
2. Dahi (Yogurt): 1 Cup

3. Salt: ½ teaspoon

4. Lemon Juice: 1 Tablespoon

5. Fresh ginger: 1 teaspoon

6. Oil: 1 teaspoon

Main Dish

1. Ghee: ¼ Cup
2. Finely chopped or ground onions: 1½ Cup

3. Salt: ¾ teaspoon
4. Cayenne Pepper: ¾ teaspoon
3. Minced Garlic: 1 Tablespoon
4. Finely chopped fresh ginger: 1"

8. Curry Powder Standard Onset Punjabi: 2Tablespoon

2. Garam Masala Standard Frying Punjabi: 1½ teaspoon

11. Bay leaf: 3

12. Chopped Tomatoes: 1 Cup
8. Water: 1 cup

Method

Marinate

Remove and discard chicken skin. Discard inner organs. Cut up in manageable pieces. Pierce with fork. Mix all ingredients and marinate for two hours at room temperature or four hours in the refrigerator.

Main Dish

1. Heat Ghee in pan.

2. Remove chicken from marinate. Discard marinate, Brown chicken in Ghee. Remove chick and set aside

3. Add onions, salt and cayenne. Sauté till onions are tender. About 4 minutes

4. Add minced garlic and ginger. Sauté one to 2 minutes.

5. Add curry powder, Garam Masala, and Bay leaf. Fry about 1 minute

6. Add tomatoes, Cook to make a paste about 5 minutes

7. Add chicken and water. Bring it to a boil. Turn down heat to low, Cover, Cooke til chicken is tender about 20 minutes