Chicken Lal Curry

Ingredients

• Chicken (bone-in pieces)— 500g

  Cut into medium pieces

• Onions— 3 large, sliced
• Tomatoes— 2 large, chopped
• Ginger-garlic paste— 3 tbsp
• Kashmiri red chili powder— 3-4 tbsp

  For color and mild heat

• Regular red chili powder— 1-2 tsp

  For extra heat if needed

• Turmeric powder— 1 tsp
• Coriander powder— 2 tbsp
• Cumin powder— 1 tbsp
• Garam masala— 1.5 tsp
• Oil or ghee— 4-5 tbsp
• Whole spices—

  See next section

• Bay leaves— 2
• Cinnamon stick— 2 inch piece
• Cloves— 4-5
• Cardamom pods— 3-4
• Black peppercorns— 1 tsp
• Curry leaves— 15-20
• Salt— to taste
• Water— as needed
• Fresh coriander leaves— 3 tbsp, chopped
• Lemon juice— 1 tbsp

  For tanginess

Instructions

1. 1

   Clean and wash the chicken pieces. Marinate with turmeric powder, salt, and 1 tbsp ginger-garlic paste for at least 30 minutes.

2. 2

   Heat oil or ghee in a heavy-bottomed pot. Add whole spices (bay leaves, cinnamon, cloves, cardamom, black peppercorns) and let them splutter and release aroma.

3. 3

   Add curry leaves and sliced onions. Sauté on medium heat until onions turn golden brown (about 10-12 minutes). Patience here is key for good flavor.

4. 4

   Add remaining ginger-garlic paste and cook for 2-3 minutes until raw smell disappears.

5. 5

   Add chopped tomatoes and cook until they become soft and mushy. Continue cooking until oil starts separating (about 8-10 minutes).

6. 6

   Add Kashmiri red chili powder and mix well. Cook for 2-3 minutes on low heat. This is crucial for the red color. Add a splash of water if needed to prevent burning.

7. 7

   Add coriander powder, cumin powder, and regular red chili powder (if using). Mix well and cook for another 2-3 minutes until masala is fragrant and oil separates again.

8. 8

   Add marinated chicken pieces and mix well, ensuring each piece is coated with the masala. Cook on medium-high heat for 5-7 minutes, stirring occasionally.

9. 9

   Add 2-3 cups of hot water (enough to cover chicken pieces), salt to taste, and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes until chicken is tender and curry has thickened.

10. 10

    Add garam masala and lemon juice. Mix well. If curry is too thin, cook uncovered for a few more minutes. If too thick, add hot water.

11. 11

    Garnish with fresh coriander leaves and serve hot with bhakri, chapati, steamed rice, or puri. The curry should be vibrant red, spicy, and flavorful.