Spicy Chicken Curry (Homestyle)


  • 1kg Chicken (on bones, small portions)
  • 3 tablespoon of ShreeGun Chicken Masala
  • 1 cup of Oil/Ghee
  • 4 Onion (medium, chopped)
  • 3 tablespoon  garlic paste
  • 2 tablespoon ginger julienne
  • 3 tablespoon yogurt
  • Salt to taste

Cooking Instructions:

1. Heat mustard oil or ghee in a pressure cooker over medium heat. Add the sliced onions and sauté until golden brown. Add the chicken pieces to the pressure cooker and stir well to coat them with the sautéed onions (fry for 5-6 minutes till it changes color).

2. In a small bowl, whisk together plain yogurt, garlic paste, salt, common spice powder (2 tbsp of red chilli powder and 1 tsp of turmeric powder) and ShreeGun Chicken Masala powder. Pour the yogurt and spice mixture over the chicken and mix well.

3. Add required water to the pressure cooker, ensuring there is enough liquid to cover the chicken. Close the pressure cooker lid and cook for about 15-20 minutes on medium heat. Allow the pressure to release naturally before opening the cooker.

4. Garnish delicious chicken curry with ginger juliennes. Serve hot with rice or naan bread.

Note: Adjust the amount of masala powder and spiciness according to your taste preferences. You may add 1 tsp of whole cumin, bay leaf and other whole spices as desired before sautéing the onions (at step 1).


Products Used