Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	48%	47%
fat	7%	3%
aromatics	34%	17%
salt	1%	1%
vegetables and beans	24%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

499 g	1/2 kg (1.1 lbs.) chicken ((preferably bone-in, boneless is okay))
34 g	2 to 3 tablespoons oil
160 g	1 cup (3 medium) onions ((fine chopped))
22 g	1 to 2 green chilies ((slit, omit for less spicy, Thai or Indian chili peppers or serrano peppers))
8 g	1 tablespoon ginger garlic paste (or 3/4 inch ginger, 3 cloves garlic minced)
121 g	1/2 cup (2 medium) tomatoes ((pureed or finely chopped))
61 g	1/4 cup yogurt ((or 1 1/2 tbsp cashew butter or 12 cashews powdered & pureed with 1/4 cup water, refer notes))
4 g	1/2 to 3/4 teaspoon salt ((adjust as needed))
177 g	1/2 to 1 cup hot water ((or light coconut milk))
12 g	2 tablespoons coriander leaves (or mint leaves finely chopped)
0 g	1/4 teaspoon turmeric powder
3 g	1 teaspoon Kashmiri red chili powder (or smoked paprika (1/2 tsp for less spicy))
2 g	1 teaspoon garam masala ((1/2 tsp more if needed, adjust to taste))
2 g	1 teaspoon coriander powder
1 g	1 bay leaf (or 1 sprig curry leaves)
	4 cloves
	2 inch cinnamon piece
3 g	3 green cardamom

Method: 13 steps, published by www.indianhealthyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This has been really helpful, thank you Swasthi! As a male preparing for marriage, your website is something I am going to come back to very often. The recipe and method description is on point, and not overwhelming 🙏🏻” — a cook, 5★

“Really good unctuous curry. Lovely thick sauce and great flavoured chicken. Easy to make, served it with the turmeric rice recipe done in the instant pot, which was also great. Definitely be making again!” — a cook, 5★