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Recipe Picture

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Recipe Picture


Marinated Chicken Curry
Marinated Chicken Curry

Mamta Gupta

This is one of the easiest way to make a delicious chicken curry. Simply marinate the chicken in a simple marinate. Then cook it in a pan. Serves 6-8

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1 kg. chicken pieces, I use drumsticks and small thigh pieces on bone
1 large or 2 medium onions, peeled and roughly chopped
3-4 cloves garlic, peeled
2 tsp. chopped ginger
Juice of 1/2 lemon
2 whole red chillies, stalk removed
1 tsp. paprika powder for colour
2 tsp. coriander powder
1 tsp. cumin powder
1 tsp. cinnamon powder
1 tsp. green cardamom seeds or powder
1 tsp. ground black peppers
Salt to taste
2 tbsp. cooking oil
A small carton (150 ml.) of thick yoghurt
To Cook
2 tbsp. cooking oil
1 full tsp. cumin seeds
2 tsp chopped/grated ginger root
1 onion, finely chopped


1.Remove skin from chicken. It is easy to pull off if you hold it with a cloth or kitchen towel. J. cloth is good for this, can be thrown away after one use.
2.Prick each chicken piece a few times with a fork. This helps to absorb flavours.
3.Place all marinade ingredients in a blender and puree finely.
4.Add yoghurt and blitz for a few seconds, until it mixed in.
5.Taste and adjust salt and spices. Both should taste extra strong at this stage, as they will be added to 1 kilogram of chicken.
6.Mix with chicken pieces, place in an airtight box and leave for a few hours, preferably overnight, in the fridge.
7.Heat oil, add cumin seeds. When they crackle, add and fry ginger and chopped onion until light brown.
8.Add marinated chicken. Brown on high heat and then simmer covered, until done.
9.Serve with Tandoori Roti or Nan

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