Old Delhi chicken curry

  • Main
  • easy
  • 4
  • 60 minutes, plus 1 hour hanging time and overnight marinating time



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Begin by making the marinade the day before. Place the Greek yoghurt into a muslin cloth (or j-cloth) and tie the ends to create a bag (you could also line a sieve with the cloth). Hang the cloth (or place the lined sieve) over a bowl and set aside to drain for 1 hour. Make sure the yoghurt isn’t stirred or disturbed during this time, otherwise you will lose it through the muslin
After 1 hour, transfer the strained yoghurt into a bowl with the rest of the marinade ingredients and stir together. Add the chicken, stir to coat, then cover and place in the fridge overnight
The next day, make the sauce. Place a saucepan over a medium heat and add the oil. Add the whole spices and cook for 30 seconds, then add the ginger-garlic paste, chilli powder and green chillies. Cook for a few minutes, then turn the heat down to medium-low and add the tomatoes. Cover and cook for 30 minutes, or until the sauce has reduced by a third and the oil has separated from the tomatoes
Remove and discard the whole spices, then add the cream, butter, garam masala and fenugreek leaves. Season to taste with sugar and salt, then leave to gently simmer while you cook the chicken
  • 200ml of double cream, plus extra to serve
  • 250g of unsalted butter
  • 1 tbsp of garam masala
  • 1 handful of fenugreek leaves, dried
  • caster sugar, to taste
  • sea salt, to taste
Place a pan over a medium-high heat and allow to get hot. Add the marinated chicken and cook for 15 minutes, ensuring they are well sealed all over, then add them to the sauce. Taste again for seasoning
To serve, drizzle the curry with a little extra cream and garnish with the coriander and ginger
  • 1 handful of coriander cress, or small coriander leaves, to garnish
  • 1 knob of ginger, thumb-sized, cut into matchsticks, to garnish
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