Rating: 4.5 stars
29 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. If possible, purchase dried red chile peppers or ground red chile powder from an Indian grocery store, instead of using American-style chili powder in this dish.

Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.

    Advertisement
  • Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.

  • Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.

Nutrition Facts

660 calories; protein 37.2g; carbohydrates 34.3g; fat 43g; cholesterol 189mg; sodium 1506.7mg. Full Nutrition
Advertisement