Chicken Curry | Chicken in Onion Gravy Recipe

Chicken Curry in Onion Gravy or Onion Chicken curry is chicken cooked in onion paste and spices. This curry is very delicious and same time it's quite easy to prepare too. If you are bored of your routine chicken curry then you should try this, everyone loves this curry and I make this mostly for guests and they simply adore this recipe. 

This curry goes well with steamed rice, jeera rice, bagara bhaat, paratha, poori or even bread and it's perfect party recipe. This curry is on little spicy side so reduce chili powder quantity if you think you can't handle that much heat but I normally make non-veg dishes spicy and hot as it suppose to be in my mind. If you try this recipe then do give your feed back.



You can also check other Chicken recipes

• Kashmiri Chicken
• Shahi Chicken
• Chicken Curry
• Chicken Masala
• Tandoori Chicken
• Kadai Chicken
• Chicken Clear Soup
• Chicken Potato Curry in Pressure Cooker
• Chicken Pickle

Chicken Curry In Onion Gravy

Delicious chicken curry cooked in onion paste and spices.

Author:	Priti	Category:	Side Dish	Cuisine:	North Indian
Prep Time:	1 Hr	Cook Time:	30 Mins	Total Time:	1 Hr 30 Mins
Serves:	6

Ingredients:

• 1 Kg - Chicken
• 4 Large or 6 Cups - Onion
• 4 - Green Chilies
• 1 Large - Tomato
• 3 - Green Chilies
• 1 tbsp - Ginger-Garlic Paste
• 2 tsp - Red Chili Powder
• 1/4 tsp - Turmeric Powder
• 1 tsp - Coriander Seeds Powder
• 1 tsp - Cumin Powder
• 1 tsp - Garam Masala
• 4-5 tbsp - Oil
• 2 - Cloves
• 2 - Green Cardamom
• 2 - Bay Leaf
• 5 - Black Peppercorns
• To Taste - Salt
• 2 tbsp - Chopped Coriander Leaves
To Marinate
• 1 tbsp - Ginger-Garlic Paste
• 2 tsp - Red Chili Powder
• 1/2 tsp - Turmeric Powder
• 1 tsp - Coriander Seeds Powder
• 1 tsp - Garam Masala
• 1 tbsp - Lemon Juice
• 1 tsp - Salt

Method:

1. Marinated cleaned chicken with all the ingredients listed under 'To Marinate' and keep aside for a hour or more time, you can also keep the marinated chicken over night in fridge and take out once you start cooking.
2. Meanwhile chop onion, tomato, green chilies, coriander leaves. Grind onion to smooth paste, add 1-2 tbsp of water only if required.
3. In a pan or wok heat oil add bay leaf, cloves, cardamom, pepper corns and saute for 30 secs, add onion paste, green chili and cook in medium flame until it becomes light brown and oil starts to separate with regular stirring. Add red chili, coriander powder, turmeric powder and mix well, cook for another 4-5 mins in slow flame.

4. Add chicken pieces mix well, cover and cook in medium flame for 10 mins, do stir in intervals to avoid pan bottom getting burnt. Now add tomato mix well cover and cook for another 5 mins, chicken will leave lot of water if it's fresh.
5. Add 1 cup water, salt and bring it to good boil, add garam masala, cumin powder and simmer for 5 mins in medium flame or until oil floats on top, add coriander leaves and off flame.

You can serve this curry with rice, jeera rice, roti, paratha, poori or bread.

Notes

• You can avoid tomato if you wish.
• Cooking the onion paste well is important, cook until oil separates to have good tasting curry.

Delicious chicken curry perfect with rice, paratha or bread.

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