⏱️ Simplified Home-Style Chicken Curry (Quick Murgh Salan)
This recipe is built for speed without sacrificing key flavors.
🍽️ Ingredients
| Component | Ingredient | Quantity | Notes |
| Chicken | Bone-in, skinless chicken (curry cut is ideal) | 2 lbs (1 kg) | Rinse and pat dry. |
| Fat | Neutral cooking oil | 3 tbsp | |
| Aromatics | Finely chopped yellow or red onions | 1 cup | Chop finely for faster cooking. |
| Spice Paste | Ginger-Garlic Paste | 2 tbsp total | Use a store-bought version. |
| Aromatics | Green chilies, slit | 1-2 | Adjust to taste. |
| Base | Chopped or pureed tomatoes | 1/2 cup | |
| Dairy | Plain Yogurt, whisked (optional) | 1/4 cup | Adds richness and tang. |
| Liquid | Warm water | 1 cup |
| Spice Type | Spice | Quantity | Notes |
| Whole Spices (Tadka) | Cumin seeds (jeera) | 1 tsp | The most critical whole spice for flavor. |
| Bay leaves | 2 | ||
| Ground Spices | Turmeric powder (haldi) | 1/2 tsp | |
| Coriander powder (dhania) | 1 tbsp | ||
| Cumin powder (jeera) | 1 tsp | ||
| Kashmiri Chili Powder (or Paprika + pinch of Cayenne) | 1 tsp | For color and mild heat. | |
| Salt | 1 tsp (or to taste) | ||
| Garam Masala powder | 1 tsp | Used at the end. | |
| Garnish | Fresh cilantro, chopped | 2 tbsp |
👩🍳 Simplified Instructions
1. Sauté Aromatics and Bloom Spices
Heat the oil in a pot or Dutch oven over medium-high heat.
Add the cumin seeds and bay leaves. Fry for about 30 seconds until fragrant.
Add the onions and a pinch of salt. Cook for 8-10 minutes, stirring until they are deep golden brown and soft. This is the most important flavor step!
Add 2 tbsp of ginger-garlic paste and green chilies. Sauté for 1 minute until the raw smell is gone.
Add all the ground spices (Turmeric, Coriander, Cumin, Chili Powder, and Salt) except the Garam Masala. Stir and "bloom" for 30 seconds. Splash in a little water if they start to burn.
2. Cook the Base and Chicken
Add the tomatoes and cook for about 5 minutes until the oil starts to separate.
(Optional Step) Reduce heat to low, stir in the whisked yogurt until fully incorporated, and cook for 2 minutes.
Add the chicken pieces. Increase the heat to medium-high and sauté for 5-7 minutes until the chicken is well-coated and slightly seared.
3. Simmer and Finish
Pour in 1 cup of warm water. Bring to a boil, then immediately reduce the heat to low.
Cover and simmer for 20 minutes, or until the chicken is tender.
Uncover, stir in the Garam Masala powder, and taste to adjust salt.
Turn off the heat, garnish with fresh cilantro, and let it rest for 5 minutes before serving.
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