Love the chicken curry that is served at the Indian restaurants? Then try my super easy recipe which is made using basic ingredients. This spicy curry comes together in under 40 minutes and tastes divine. Serve it with roti, naan bread, or steamed basmati rice for an Indian treat!
Wash 2 pounds of skinless bone-in chicken pieces. Drain well and set aside.
Add 4 cloves, 2 whole green cardamoms, 6 whole black peppercorns, and a 1-inch piece of cinnamon stick to a mortar and pestle and lightly crush them.
Heat 5 tablespoon oil in a large skillet over medium-high heat.
Once the oil is hot, add the crushed spices and 2 bay leaves and saute for 3-4 seconds.
Add 3 teaspoon ginger garlic paste and 2 teaspoon chopped green chili peppers and saute for 20 seconds.
Add 1 and ½ cups of sliced onions and cook on medium heat until they turn dark brown in colour (12-15 minutes). Keep stirring while frying.
Add the chicken pieces and cook on high heat for 3-4 minutes.
Now 1 cup of chopped tomatoes, ½ cup whisked plain yogurt and cook on medium heat for 3-4 minutes.
Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, and salt to taste and cook for another minute.
Add ½ cup of water and mix well.
Cover the pan with a lid and cook on low heat for 20-25 minutes until the chicken is tender. Add ½ teaspoon garam masala spice mix, and 1 teaspoon lime juice, and mix well.
Garnish with 2 tablespoon chopped cilantro and serve hot.