New Delhi Chicken Curry
A traditional North Indian chicken curry made with bone-in chicken thighs, spices, and yogurt.
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- •Red onionschopped
- •Tomatoeschopped
- •Bone-in chicken thighs
- •Turmericfor marinade
- •Mustard oil
- •Cinnamon stickswhole
- •1 Bay leafwhole
- •Black cardamomwhole
- •Green cardamomwhole
- •Black peppercornswhole
- •Cloveswhole
- •1 pinch Salt
- •Ginger garlic paste
- •Coriander powder
- •Chili powder(optional)to taste
- •Kashmiri chili powder
- •Tomato paste
- •Waterfor deglazing
- •Yogurtday yogurt
- •Kasuri methidried fenugreek leaves
- •Garam masalaspice blend
- •Cilantrofresh
- 1
Marinate chicken thighs with turmeric and set aside.
5 min
- 2
Sear chicken in mustard oil until browned, then remove.
10 min
- 3
Add whole spices to the oil: cinnamon sticks, bay leaf, black cardamom, green cardamom, black peppercorns, and cloves.
3 min
- 4
Add chopped red onions and a pinch of salt, cook until translucent.
5 min
- 5
Add ginger garlic paste and cook until oil starts to separate.
3 min
- 6
Add coriander powder, chili powder, and Kashmiri chili powder, sauté for a couple of minutes.
2 min
- 7
Add tomato paste and chopped tomatoes, deglaze with a touch of water.
5 min
- 8
Add yogurt, ensuring the pot is not too hot to prevent breaking.
3 min
- 9
Return chicken to the pot, add water, cover, and simmer.
10 min
- 10
Finish with kasuri methi, garam masala, and fresh cilantro.
3 min
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