Not every day calls for an indulgent, restaurant-style meal. Sometimes, all you want is the comforting taste of homemade food – a steaming bowl of chicken curry with tender pieces of meat and potatoes, served alongside fluffy steamed rice. If you prefer your curry with a mildly spiced, flavourful gravy that complements the rice, this could be just the recipe you need.
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Celebrity chef and Khana Khazana host Sanjeev Kapoor has shared his recipe for railway chicken curry, a comforting dish that is perfect for days when you are craving a steaming bowl of homemade chicken curry but want to try something a little different. In an Instagram video shared on August 2, the chef describes the recipe as, “Railway Chicken Curry is known for its flavourful, mildly spiced gravy that brings a perfect balance of flavours to every bite. If you enjoy exploring new flavours, this recipe definitely deserves a spot on your list.”
Check out the full recipe below!
Ingredients
- 750 g chicken, cut into 2-inch bone-in pieces
- ½ cup yoghurt
- 1½ tbsp ginger-garlic paste
- 1¼ tsp red chilli powder, plus 1½ tsp for the gravy
- ½ tsp turmeric powder
- Salt, to taste
- 6 tbsp mustard oil
- 2 tsp fennel seeds
- 1½ tsp cumin seeds
- 10 to 15 black peppercorns
- 1-inch cinnamon stick
- 2 dried red chillies, stems removed
- 5 to 6 green cardamom pods
- 8 to 10 cloves
- 5 to 6 garlic cloves
- 1-inch piece fresh ginger, roughly chopped
- 1 bay leaf
- 1 medium onion, chopped
- 1 tsp sugar
- 2 tsp coriander powder
- 1¼ cups fresh tomato purée
- 3 medium potatoes, peeled and halved
- ¼ tsp nutmeg powder
- Fresh coriander, for garnish
- Steamed rice, to serve
Method
- Marinate the chicken with yoghurt, ginger-garlic paste, 1¼ teaspoons of red chilli powder, turmeric, salt and two tablespoons of mustard oil. Set aside for 15 to 20 minutes.
- Dry-roast the fennel seeds, cumin seeds, black peppercorns, cinnamon, dried red chillies, cardamom and cloves until fragrant. Cool completely.
- Grind the roasted spices with garlic, ginger, one tablespoon mustard oil and half a cup of water to make a fine paste.
- Heat the remaining mustard oil in a pan. Once smoking, lower the heat and add the bay leaf and chopped onion. Sauté until golden brown.
- Add salt and sugar, followed by the ground spice paste, remaining red chilli powder and coriander powder. Sauté for two to three minutes.
- Add the tomato purée and cook for six to eight minutes, or until the oil separates.
- Add the marinated chicken and potatoes. Cover and cook on high heat for four to five minutes.
- Add 1½ cups of water, cover and cook on medium heat for 10 to 12 minutes, or until the chicken and potatoes are cooked through.
- Stir in the nutmeg powder. Garnish with fresh coriander and serve hot with steamed rice.
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