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Indian chicken curry

Indian chicken curry

2 - 3 people
00h 20
00h 30
Indian chicken curry
2 - 3 Serves
20Mins Prep
30Mins Cook

Ingredients

  • 450g chicken thigh
  • ¼ cup thick yogurt
  • 3 Tbls oil
  • 1 Bayara bay leaf
  • 2 Bayara cardamom pods
  • 2 Bayara cloves
  • 1 Bayara cinnamon stick
  • ½ Tsp peppercorns
  • ½ Tsp fennel seeds
  • 1 whole red chili
  • 1 cup finely chopped onions
  • 2 medium-sized grated tomatoes, peeled
  • 1 Tbls ginger and garlic paste
  • 1 cup water
  • 2 Tbls Bayara red chili powder
  • ½ Tsp Bayara turmeric powder
  • 1 Tbls Bayara curry powder
  • 3 Tbls Bayara coriander powder
  • 1 Tsp Bayara cumin powder, roasted
  • 1 Tsp Bayara Garam masala powder
  • 1 Tsp lemon juice
  • Bayara Salt and black pepper to taste
  • Fresh coriander leaves
Method

Method

  1. Wash and clean the chicken pieces, then finely chop the onions, grate the tomatoes, and setthem aside.
  2. In a medium-sized pan over medium heat, add the oil and once heated, add the whole spices one by one.
  3. Add the chopped onions and cook until they’re80% done.
  4. Add the ginger and garlic paste and cook until the raw flavor is gone.
  5. Next, add the grated tomatoes and cook until the oil used oozes out.
  6. Add in the spice powders and cook for 3 to 5 minutes.
  7. Add the chicken pieces and salt, mix, then finally add the yogurt and mix until combined.
  8. Add enough water to cook the chicken, then cover the pot with the lid, and cook on a medium heat for 20 minutes until the chicken is perfectly cooked.
  9. Add Bayara Garam masala, a dash of lemon juice, and some coriander leaves, then turn off the heat, and serve.
Method

Method

  1. Wash and clean the chicken pieces, then finely chop the onions, grate the tomatoes, and setthem aside.
  2. In a medium-sized pan over medium heat, add the oil and once heated, add the whole spices one by one.
  3. Add the chopped onions and cook until they’re80% done.
  4. Add the ginger and garlic paste and cook until the raw flavor is gone.
  5. Next, add the grated tomatoes and cook until the oil used oozes out.
  6. Add in the spice powders and cook for 3 to 5 minutes.
  7. Add the chicken pieces and salt, mix, then finally add the yogurt and mix until combined.
  8. Add enough water to cook the chicken, then cover the pot with the lid, and cook on a medium heat for 20 minutes until the chicken is perfectly cooked.
  9. Add Bayara Garam masala, a dash of lemon juice, and some coriander leaves, then turn off the heat, and serve.
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