Chicken aloo gravy curry is a comforting homemade dish made with chicken on the bone and soft potatoes simmered in a slow-cooked onion and tomato masala. The base is patiently cooked until it releases oil, allowing the spices to develop deep flavor. Finished with optional cream and fresh coriander, this curry is rich, aromatic, and perfect to serve with roti, naan, or rice.
- Serves: 4 People
- Prep Time: 25 minutes
- Cooking: 60 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 850 grams Chicken on the bone
- 4 medium Potatoes
- 3 Onions
- 2 Tomatoes
- 1 bulb Garlic
- 40 grams Fresh ginger
- 2 Green chilies
- 45 grams Double cream
- 3 tablespoons Rapeseed oil
- 1 teaspoon Salt
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Kashmiri chili powder
- 3 Bay leaves
- 4 Cloves
- 2 Black cardamom
- 5 Green cardamom
- 1 teaspoon Dried fenugreek leaves
- 1/2 teaspoon Asafoetida
- 2 tablespoons Fresh coriander
For Dressing
Nutritional Information
-
Calories
520 kcal -
Fat
32 g -
Carbohydrates
22 g -
Protein
38 g -
Fiber
4 g -
Sugar
6 g -
Sodium
780 mg
Procedure
-
30 minutesMark As Complete
Prepare the Masala Base
Blend the onions, tomatoes, ginger, garlic, and green chilies into a smooth paste. Heat oil in a deep pan and add bay leaves, cloves, and both types of cardamom, allowing them to release their aroma. Add the onion paste carefully and cook on medium heat, stirring regularly, until the mixture thickens and releases oil from the sides. This slow cooking builds the foundation of flavor for the curry.
-
10 minutesMark As Complete
Cook the Spices
Once the masala releases oil, add salt, coriander powder, garam masala, turmeric powder, Kashmiri chili powder, cumin seeds, and asafoetida. Mix thoroughly so the spices coat the masala evenly. Add small splashes of water if needed and cook until the spices are well blended and the oil separates again, indicating the masala is fully cooked.
-
20 minutesMark As Complete
Add Chicken and Simmer
Add the chicken pieces to the pan and stir well so they are coated in the spiced masala. Add enough water to create a thick gravy and sprinkle in the dried fenugreek leaves, lightly crushed between your palms. Cover and simmer, stirring occasionally, until the chicken begins to soften and absorb the flavors of the curry.
-
20 minutesMark As Complete
Add Potatoes and Finish
Add the potato chunks and optional double cream to the curry, mixing gently to avoid breaking the potatoes. Pour in additional water to reach the desired gravy consistency, bring to a boil, then reduce heat and cook until the potatoes are tender and the chicken is fully cooked. Garnish with fresh coriander and rest briefly before serving.
