Chicken Curry

Chicken Curry

A flavorful, aromatic chicken curry made with Ankapur masala

 

 Spice Highlights

Cloves, cardamom, shahijeera , bay leaves, stone flower , black cardamom, cinnamon sticks, black pepper, turmeric, coriander, dried methi leaves, salt and red chilies — all ground into the signature Ankapur masala.

  

Ingredients

  • 1 kg / 2.2 lbs chicken (bone-in, curry cut)

  • 100 g oil (approx. 7–8 tbsp)

  • 1 medium onion, finely chopped or ground to a paste

  • 1-2 tsp ginger-garlic paste

  • ½ tsp turmeric powder

  • 1-2 tbsp red chili powder (adjust to taste)

  • Salt (adjust to taste)

  • 2-3 tbs Ankapur chicken masala (adjust to taste)

  • 2 tsp coconut powder

  • Hot water, as needed for gravy

  • Fresh coriander leaves, chopped 

🔥 Cooking Instructions

  1. Heat oil in a heavy-bottomed pan over medium heat.

  2. Add chopped onions or onion paste and sauté until golden brown and well caramelized.

  3. Add ginger-garlic paste and turmeric powder. Cook for 2 minutes until the raw smell disappears.

  4. Add the chicken, mix well, and cook for a few minutes until it begins to release its juices.

  5. Add red chili powder, salt, coconut powder, and Ankapur Chicken Masala. Mix thoroughly to coat the chicken evenly with the spices and let it simmer for 5 -10 minutes to absorb all the flavors.

  6. Pour hot water as needed to reach your desired gravy consistency.

  7. Cover and cook on medium flame for 15–20 minutes, or until the chicken is fully cooked. Stir occasionally and adjust water if needed.

  8. Once cooked, sprinkle a little more Ankapur masala for an extra punch of flavor.

  9. Garnish with fresh coriander leaves, simmer for 2 more minutes, then turn off the heat.

🍽️ Serving Suggestion

Serve hot with steamed rice, bagara rice, roti, or paratha.

 

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