Chicken Curry Oil free

Chicken curry without oil, you heard that right. This curry has no oil but is as delicious as any regular curry. This curry has everything you need to make your regular curry except for the oil. The sauce is thick, has a creamy texture and really tasty. If you are wondering about the oil (fat) layer on top, then it is the fat of the chicken and yogurt.

Usually Indian curry is prepared by starting with the saute process of the masalas (onion, ginger garlic paste and other spices) followed by adding meat or vegetables. I love the aroma when the onion and other spices are caramelized in oil it gives curry the depth of the flavor. But in this recipe, we'll take a different approach. Let's see how? So are you ready?

Flavours of the Kitchen - Chiekn curry without Oil
Flavours of the Kitchen

Preparation time: 10 minutes

Cooking time: 20 minutes

Marination time: 1 hour

Serves: 6


1 kg chicken - needs to be cut into small pieces;

1 cup fresh Yoghurt;

2 large Onions;

1 inch Ginger;

8-10 cloves of Garlic;

1 tbsp. Coriander powder;

½ tbsp. Cumin powder;

1 tsp. Turmeric powder;

1 tsp. Chilli powder;

1 tsp. Kashmiri Red chilli powder;

1 tsp. Garam masala;

Salt as per paste.

How to cook?

  • First you need to cut the onion into quarters. Boil the onion, garlic and ginger in enough water for 10 minutes. Discard the water and let it cool.

  • Add boiled onion, ginger, garlic in a mixer. Grind it in fine paste.

  • Clean the chicken pieces. In a large bowl, add the chicken, yogurt, onion paste, ginger, garlic, all the dry spices and salt as per taste.

  • Mix everything well and marinate in the refrigerator for at least 1 hour or overnight.

  • Remove the marinated chicken at least 1 hour before preparation to bring it back to room temperature.

  • Shake excess marination and add a few pieces of chicken to a hot pan. Sauté over medium-high heat for 3-4 minutes until small brown spots appear. Remove from the pan and keep covered. Repeat this process for rest of the chicken pieces.

  • Once all the chickens are brown, add all the brown chicken to the pan along with remaining marinade.

  • Add ¼ cup of water, cover and cook over low heat for 20 minutes or until the gravy is thickened.

  • Garnish it with fresh coriander leaves and serve with hot steamed rice or chapatti.

Tried this recipe?

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