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Flavorful Chicken Curry | Chicken Curry without Coconut Milk

User profile image
Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseNut-FreeNon-Vegetarian

A quick and flavorful** chicken curry** that pairs well with naan, roti, plain rice, bagara rice, and biryani.

Prep Time
30min
Cook Time
30min
Total Time
1hr
Flavorful Chicken Curry | Chicken Curry without Coconut Milk recipe

Ingredients

4 Servings
(1 serving = 1 portion)

Marinade Chicken

  • 500g
    chicken
  • 1/2tsp
    turmeric powder
  • 1tsp
    salt
  • 1tsp
    red chili powder
  • 1tbsp
    oil

Spice Mix

  • 1in
    cinnamon stick
  • 4clove
    cloves
  • 2piece
    green cardamom
  • 1piece
    star anise
  • 1piece
    bay leaf
  • 1/2tsp
    cumin seeds
  • 1tsp
    coriander seeds
  • 1tsp
    black pepper
  • 8piece
    whole cashews
  • 1tsp
    poppy seeds

Chicken Curry Ingredients

  • 2tbsp
    oil
  • 1tsp
    butter
  • 1cup
    chopped onions
  • 3/4cup
    tomato puree
  • 2tbsp
    curd
  • 3piece
    slit green chilies
  • 1sprig
    curry leaves
  • 2tbsp
    mint leaves
  • 1cup
    water
  • 1tsp
    salt
  • 1tsp
    kasuri methi
  • 2tbsp
    finely chopped coriander leaves

How to make Flavorful Chicken Curry | Chicken Curry without Coconut Milk

Marination

  1. Marinate the chicken with turmeric powder, salt, red chili powder, and oil. Keep it in the fridge for 20 minutes.

    Step 1.1: Marinate the chicken with turmeric powder, salt, red chili powder, and oil
    Step 1.2: Marinate the chicken with turmeric powder, salt, red chili powder, and oil
    Step 1.3: Marinate the chicken with turmeric powder, salt, red chili powder, and oil
    Step 1.4: Marinate the chicken with turmeric powder, salt, red chili powder, and oil
    Step 1.5: Marinate the chicken with turmeric powder, salt, red chili powder, and oil
    Step 1.6: Marinate the chicken with turmeric powder, salt, red chili powder, and oil
    Step 1.7: Marinate the chicken with turmeric powder, salt, red chili powder, and oil
    Step 1.8: Marinate the chicken with turmeric powder, salt, red chili powder, and oil

Spice Mix Preparation

  1. In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder.

    Step 2.1: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.2: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.3: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.4: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.5: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.6: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.7: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.8: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.9: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.10: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.11: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.12: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder
    Step 2.13: In a mixer jar, blend cinnamon stick, cloves, green cardamom, star anise, bay leaf, cumin seeds, coriander seeds, black pepper, whole cashews, and poppy seeds into a fine powder

Curry Preparation

  1. Place a kadai over medium flame and add oil and butter. Melt it.

    Step 3.1: Place a kadai over medium flame and add oil and butter
    Step 3.2: Place a kadai over medium flame and add oil and butter
    Step 3.3: Place a kadai over medium flame and add oil and butter
    Step 3.4: Place a kadai over medium flame and add oil and butter

  2. Add cumin seeds and sauté until fragrant.

    Step 3.1: Add cumin seeds and sauté until fragrant
    Step 3.2: Add cumin seeds and sauté until fragrant
    Step 3.3: Add cumin seeds and sauté until fragrant

  3. Add finely chopped onions and roast until they turn light golden in color.

    Step 3.1: Add finely chopped onions and roast until they turn light golden in color
    Step 3.2: Add finely chopped onions and roast until they turn light golden in color
    Step 3.3: Add finely chopped onions and roast until they turn light golden in color

  4. Add ginger and garlic paste and sauté until the raw smell disappears.

    Step 3.1: Add ginger and garlic paste and sauté until the raw smell disappears
    Step 3.2: Add ginger and garlic paste and sauté until the raw smell disappears
    Step 3.3: Add ginger and garlic paste and sauté until the raw smell disappears

  5. Add tomato puree and cook until oil releases from the curry.

    Step 3.1: Add tomato puree and cook until oil releases from the curry
    Step 3.2: Add tomato puree and cook until oil releases from the curry
    Step 3.3: Add tomato puree and cook until oil releases from the curry
    Step 3.4: Add tomato puree and cook until oil releases from the curry
    Step 3.5: Add tomato puree and cook until oil releases from the curry

  6. Add curd and fry on low flame until it incorporates into the oil.

    Step 3.1: Add curd and fry on low flame until it incorporates into the oil
    Step 3.2: Add curd and fry on low flame until it incorporates into the oil
    Step 3.3: Add curd and fry on low flame until it incorporates into the oil
    Step 3.4: Add curd and fry on low flame until it incorporates into the oil

  7. Add marinated chicken and sauté for 3 minutes on medium flame.

    Step 3.1: Add marinated chicken and sauté for 3 minutes on medium flame
    Step 3.2: Add marinated chicken and sauté for 3 minutes on medium flame
    Step 3.3: Add marinated chicken and sauté for 3 minutes on medium flame

  8. Cover and cook for 10 minutes.

    Step 3.1: Cover and cook for 10 minutes
    Step 3.2: Cover and cook for 10 minutes
    Step 3.3: Cover and cook for 10 minutes

  9. Add slit green chilies, curry leaves, mint leaves, and the ground masala powder. Sauté well for 3 minutes.

    Step 3.1: Add slit green chilies, curry leaves, mint leaves, and the ground masala powder
    Step 3.2: Add slit green chilies, curry leaves, mint leaves, and the ground masala powder
    Step 3.3: Add slit green chilies, curry leaves, mint leaves, and the ground masala powder
    Step 3.4: Add slit green chilies, curry leaves, mint leaves, and the ground masala powder
    Step 3.5: Add slit green chilies, curry leaves, mint leaves, and the ground masala powder
    Step 3.6: Add slit green chilies, curry leaves, mint leaves, and the ground masala powder
    Step 3.7: Add slit green chilies, curry leaves, mint leaves, and the ground masala powder

  10. Cover and cook for 5 minutes until oil releases.

    Step 3.1: Cover and cook for 5 minutes until oil releases
    Step 3.2: Cover and cook for 5 minutes until oil releases
    Step 3.3: Cover and cook for 5 minutes until oil releases
    Step 3.4: Cover and cook for 5 minutes until oil releases

  11. Add water and mix well to adjust the gravy consistency. Add salt and mix well.

    Step 3.1: Add water and mix well to adjust the gravy consistency
    Step 3.2: Add water and mix well to adjust the gravy consistency
    Step 3.3: Add water and mix well to adjust the gravy consistency
    Step 3.4: Add water and mix well to adjust the gravy consistency

  12. Cook for 10 minutes. Adjust the salt if needed.

    Step 3.1: Cook for 10 minutes
    Step 3.2: Cook for 10 minutes
    Step 3.3: Cook for 10 minutes

  13. Add finely chopped coriander leaves and kasuri methi. Cover and cook for 2 more minutes to absorb all masala flavors.

    Step 3.1: Add finely chopped coriander leaves and kasuri methi
    Step 3.2: Add finely chopped coriander leaves and kasuri methi
    Step 3.3: Add finely chopped coriander leaves and kasuri methi
    Step 3.4: Add finely chopped coriander leaves and kasuri methi
    Step 3.5: Add finely chopped coriander leaves and kasuri methi
    Step 3.6: Add finely chopped coriander leaves and kasuri methi

  14. Check if the chicken is cooked. The** chicken curry** is ready to serve.

    Step 3.1: Check if the chicken is cooked
    Step 3.2: Check if the chicken is cooked
    Step 3.3: Check if the chicken is cooked
    Step 3.4: Check if the chicken is cooked

Tips & Tricks

  1. Clean Chicken well with salt and turmeric powder for better taste.

  2. This chicken curry pairs best with naan, roti, plain rice, bagara rice, and biryani.

FAQS

  1. How can I make chicken curry without coconut milk flavorful?

    To make a flavorful chicken curry without coconut milk, use a variety of spices like turmeric, red chili powder, and a blend of whole spices such as cinnamon, cloves, and cardamom. Incorporating ingredients like tomato puree, curd, and fresh herbs like mint and coriander also enhances the flavor profile.

  2. What are some good side dishes to serve with chicken curry?

    Chicken curry pairs wonderfully with naan, roti, plain rice, bagara rice, or biryani. These sides complement the rich flavors of the curry and help soak up the delicious gravy.

  3. Can I substitute chicken with another protein in this curry recipe?

    Yes, you can substitute chicken with other proteins like tofu, paneer, or chickpeas for a vegetarian option. Adjust the cooking time accordingly, as these alternatives may require different cooking durations to ensure they are fully cooked.

  4. How should I store leftover chicken curry?

    Store leftover chicken curry in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months. Just make sure to let it cool completely before transferring it to the freezer.

  5. What can I use instead of curd in chicken curry for a dairy-free option?

    For a dairy-free option, you can substitute curd with coconut yogurt or a plant-based yogurt alternative. This will maintain the creamy texture while keeping the dish suitable for those avoiding dairy.

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thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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