Chicken Dishes

Bengaluru Chicken Curry

by Spoorthy
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Bengaluru Chicken Curry

Bengaluru Chicken Curry

  • Author: Spoorthy
  • Total Time: 40 minutes
  • Yield: 12 servings
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Description

Bengaluru Chicken Curry is one way of preparing chicken. Bengaluru is a state in Karnataka, India and this recipe of Bengaluru Chicken Curry prepared with a base of onion, ginger, garlic, and coconut milk combined with all the spices. Chicken Curry is one of the most popular dishes in India. There are several variations to the chicken curry recipe in every 29 states of India.

Ingredients

Chicken- 1 whole or 2 lb (cut into 2 inches)

Salt- 1 tsp + 1/2 tsp

Turmeric Powder- 1/2 tsp

Red Chili Powder- 1 1/2 tsp

Oil- 2 tsp

Garlic- 4 cloves

Ginger- 1 Tbsp

Onions- 1 1/2 cups (or 1 big) diced

Cilantro- 1/2 cup

Water- 1+ 1 cup

Ghee- 1 1/2 Tbsp (Sub: 1 1/2 Tbsp Butter +1/4 tsp Turmeric)

Coriander Powder- 1 1/2 tsp

Cinnamon Powder- 1/2 tsp

Clove Powder- 1/2 tsp

Coconut Milk- 1 cup

Instructions

1. Take 2 lb of cut chicken or whole chicken cut into pieces in a bowl and add 1 tsp salt, 1/2 tsp Turmeric powder, 1 1/2 tsp of chili powder, mix and marinate for 2 hours.

2. In a pan, add 2 tsp of oil, four cloves of garlic, 1 Tbsp. chopped ginger, and saute. 

3. Add 1 1/2 cups big red onion diced and saute for 5 minutes. 

4. Add 1/2 cup cilantro and saute for an additional minute.

5. When it cools down, transfer onion, ginger, and garlic mixture to the blender.

6. Add 1 cup of water and blend it to a smooth puree. 

7. Take 1 Tbsp of ghee in a 3-quart pan (sub: 1 1/2 Tbsp butter + 1/4 tsp Turmeric powder). Add the marinated chicken pieces and toss the chicken on both sides for a total of 8 minutes. 

8. Add the prepared puree to the chicken pan and fold in gently. 

9. Add 1 1/2 tsp of coriander powder, 1/2 tsp cinnamon powder, 1/2 tsp clove powder, and mix well.

10. Cover and cook for 10 minutes on medium-high temperature. Open the lid, mix once again and add one cup of water.

11. Add 1/2 tsp salt and 1 cup of coconut milk and boil for the final 5 minutes. 

12. Serve hot with rice.

Notes

The chicken curry tastes good if the chicken is marinating in the refrigerator for at least 2 hours.

Sauteing onion, ginger, and garlic with oil helps in eliminating the raw smell and brings in a mild caramelized flavor.

Coconut milk helps in balancing the spices used (chili powder, cinnamon, and clove powder).

Once prepared, curry stores well at room temperature for 4 hours and one to two days in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Chicken Dishes
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 192 Kcal
  • Sugar: 1.61 g
  • Sodium: 318 mg
  • Fat: 11.08 g
  • Saturated Fat: 7.034 g
  • Unsaturated Fat: 1.303 g
  • Trans Fat: 0.005 g
  • Carbohydrates: 3.98 g
  • Fiber: 1.1 g
  • Protein: 19.38 g
  • Cholesterol: 64 mg

Keywords: Bengaluru Chicken Curry, South Indian Chicken Curry with Coconut Milk, Easy Indian Chicken Curry Recipe

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