A flavorful and aromatic chicken curry inspired by traditional Indian recipes, perfect for a hearty meal.
Peel and blend the ginger and garlic with a little water to create a paste.
Freshly made paste enhances the flavor of the curry.
Cut the chicken into bite-sized pieces and marinate with salt, pepper, turmeric, cayenne, cumin powder, and coriander powder. Set aside.
Marinating the chicken allows the flavors to penetrate deeply.
Heat oil in a deep pan over medium heat. Add cloves, cardamom pods, and cinnamon stick. Stir for a few minutes to release their aroma.
Be careful not to burn the spices; stir constantly.
Add the onions and sauté until golden brown. Lower the heat to avoid burning.
Golden onions form the base of a rich curry.
Add the ginger-garlic paste and cook for a few minutes, stirring frequently.
Scrape the bottom of the pan to prevent sticking.
Add the marinated chicken and cook until it changes color.
Stir frequently to cook the chicken evenly.
Add the chopped tomatoes and cook for a couple of minutes.
Tomatoes add acidity and balance to the curry.
Pour in the hot water, bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add butter and stir until melted. Adjust seasoning if needed.
Butter adds richness to the curry.
Serve the curry hot with rice or naan.
Garnish with fresh cilantro for an extra touch.
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