A classic, hearty Pakistani chicken curry simmered in a spiced onion gravy until tender and flavourful.
Chicken Curry
Ingredients
- 1 kg chicken pieces bone-in preferred
- 4 medium onions thinly sliced
- 6 tbsp cooking oil
- ½ tsp garlic paste
- ½ tsp ginger paste
- ½ tsp turmeric powder
- ½ tsp ground cumin
- ½ tsp red chilli powder
- Salt to taste
- 200 ml water plus more as needed
Instructions
- Heat the oil in a heavy-bottomed pan over medium heat. Add the sliced onions and fry, stirring occasionally, until golden brown.
- Stir in the garlic and ginger pastes and cook for 30 seconds until fragrant.
- Sprinkle in the turmeric, cumin, and red chilli powder; stir continuously for 1 minute to toast the spices.
- Pour in 200 ml water to dissolve the spices and create a thick paste, scraping any browned bits from the pan.
- Add the chicken pieces, tossing to coat them evenly in the spice mixture. Cook, stirring constantly, for 5 minutes.
- Cover the chicken with water (about 200–250 ml more), bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Check seasoning and add salt or a splash of water if the gravy becomes too thick. Simmer for 2 more minutes.
- Transfer to a serving dish and garnish with chopped fresh coriander, if desired.
Notes
Using bone-in chicken adds depth of flavour, but boneless pieces work too—adjust cooking time accordingly. For a richer sauce, you can substitute half the water with light coconut milk or strained yoghurt (added at the end to prevent curdling). Keep the heat moderate during frying to avoid burning the onions and spices.