Kumaoni chicken curry cooked Kumaoni-style in mustard oil: chicken cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 6 minutes.
Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2
Heat the mustard oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the dried chilies.
4
Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 25 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Indian Butter Chicken / Murgh Makhani · on YouTube
Table.
🇮🇳 Indian
Mathura Kumaoni Chicken
Time
66 min
Serves
2
Level
Medium
Prep / cook
31 / 35 min
Ingredients
🍗 Chicken500 g, bone-in pieces
🧅 Onion2 medium, finely chopped
🍅 Tomato2 medium, chopped
🧄 Garlic4 cloves, minced
🫙 Ginger1 tbsp, grated
🌶️ Cumin Seeds1 tsp
🌶️ Coriander Powder1 tsp
🌶️ Turmeric Powder1/2 tsp
🌶️ Red Chili Powder1 tsp
🫙 Mustard Oil2 tbsp
Optional
🌿 Fresh Cilantro2 tbsp, chopped
🌶️ Dried Red Chilies2
🍋 Lemon1/2, juiced
Steps
Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
Heat the mustard oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the dried chilies.
Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 25 minutes.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
