North Indian Chicken Curry

Recipe courtesy Wolfgang Puck, 2002

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 13 Reviews
Total Time:
1 hr 20 min
Prep
30 min
Cook
50 min
Yield:
4 to 6 servings
Level:
Intermediate
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Ingredients

  • 1 whole chicken, skin removed, cut into 12 pieces
  • 3 tablespoons salt, divided
  • 4 teaspoons ground black pepper, divided
  • 1/4 cup ghee or clarified butter
  • 4 cups sliced onions
  • 3-4 tablespoons sugar
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger
  • 2 tablespoons minced green jalapeno chili
  • 1 bay leaf
  • 2 tablespoons Garam Masala, recipe follows
  • 4 cups diced tomatoes
  • 1 tablespoon tomato paste
  • 4 cups boiling potatoes, 2-inch cubes
  • 6 cups chicken stock, divided

Directions

Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.

Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.

Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.

Garam Masala:

  • 1 tablespoon black peppercorns
  • 1/2 tablespoon whole cloves
  • 1 tablespoon plus 1/2 teaspoon cardamom seeds
  • 3 tablespoons cumin seeds
  • 3 tablespoons coriander seeds
  • 4 (3-inch) cinnamon sticks
  • 1/4 cup dried red chiles
  • 1/2 tablespoon freshly grated nutmeg
  • 1/2 cup turmeric

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg and turmeric.

Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

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Newest Ratings and Reviews

Read all 13 reviews

  • on October 18, 2012

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    Very easy and really delicious ! makes enough for a crowd or even better the next day after it's been sitting overnight. I used just chicken breasts and my own Grahn Masala and I will do it again for company. Really good served with yogurt and a green sauce on the side.

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  • on August 20, 2010

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    the curry is a little labour intense but if you are willing to take the time, Maan does it turn out AMAZING!! it is one of my fave things to make now

    people found this review Helpful.
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  • on April 28, 2010

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    This is a great tasting dish if you mind your salt and disregard the amount in recipe. I did not use a whole chicken. Instead, I used 1 pound of boneless chicken thighs and 2 lbs of breast tenders each cut up into 2 inch pieces. Sprinkle with about 1-2 teaspoons of kosher salt and fresh ground pepper. That is ' teaspoons' for each!!!!
    I also used store bought (spice section Garam Masala rather than make my own. I followed everything else in the recipe. I did add more salt a long the way but just pinches here a there to adjust taste.

    people found this review Helpful.
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