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ZERO-OIL CHICKEN CURRY

Zero-Oil Chicken Curry - Yes it is possible. This curry has zero-oil but it is as delicious as any regular curry. Made with fresh ground spices for best result.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 30 minutes
Servings 6 serving
Calories 419kcal

Ingredients

  • 1 kg chicken cut into small pieces
  • 1 cups Yoghurt fresh
  • 2 Onions large
  • 1 inch ginger piece
  • 8 - 10 cloves garlic of
  • 1 tablespoon Coriander powder
  • 1/2 tablespoon Cumin powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Chilli powder
  • 1 teaspoon Red chilli powder Whole Kashmiri
  • 1 teaspoon Garam masala

Instructions

  • Cut onion into quarters and boil in enough water for 10 mins. Discard water and let everything cool.
  • Grind together boiled onion, ginger, garlic to a fine paste.
  • In a big mixing bowl add cleaned chicken, Yoghurt, onion ginger garlic paste, all dry spices and salt to taste.
  • Mix everything well and marinate in the refrigerator for at least 1 hours or overnight.
  • Remove marinated chicken at least 1 hour before preparation and let it come to room temperature.
  • Shake off the extra marination and add a few pieces of chicken to a hot pan. Stir fry on medium-high heat for 3-4 minutes until you see small brown spots. Take out of the pan and keep covered.
  • Repeat the above step and cook the rest of the chicken, few pieces at a time.
  • Once all the chickens are browned, add all the browned chicken back to the pan and any leftover marination.
  • Add 1/4 cup of water, cover and cook on low heat for 20 minutes or until the gravy has thickened.
  • Garnish with fresh coriander leaves while serving.

Nutrition

Serving: 1g | Calories: 419kcal | Carbohydrates: 9g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 130mg | Sodium: 146mg | Potassium: 507mg | Fiber: 1g | Sugar: 4g | Vitamin A: 392IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 2mg