Indian Dry Style Chicken Curry

Cook time 1.5 Hours + Marinating
Servings 4


1 chicken, cut into 8 pieces

4 tbs. yoghurt
1 tsp. fresh lemon juice
1 heaped tsp. ginger, minced
¼ tsp. garam masala
¼ tsp. coriander powder
¼ tsp. chilli powder

3 tbs. vegetable oil
½ tsp. cumin seeds
3 cloves
2 cinnamon sticks
3 cardamom pods
1 bay leaf
1 onion, finely sliced
1 tomato chopped

Indian Dry Style Chicken Curry


In a large non-reactive bowl mix together all the marinade ingredients. Add the chicken pieces and marinate for 1 hour.

Heat oil in a heavy based pan. Once hot, add the cumin seeds, cloves, bay leaf, cinnamon stick and cardamom. Cook until the spices start to become fragrant then, add the onions and sauté until translucent. Add the chicken pieces and tomato and season with salt.Cover the pan and simmer for 45 minutes, stirring every now and then.

Serve with saffron rice.