This easy, tasty & healthy chicken curry is prepared using buttermilk; in Ayurveda, buttermilk is considered an extremely beneficial  food for human health.

The Recipe:

Quantity: About 3/4 kg chicken meat

Marinate the chicken pieces for 20-30 minutes in:

1. 1/2 liter  buttermilk,
2. 1/4 tsp. of turmeric powder,
3. 1/2 tsp. of any garam masala – according to preference of flavour ( – my preference of garam masala for this recipe is malvani garam masala),
4. Salt – according to preference of taste.

• Sauté finely sliced pieces of a  big onion in adequate quantity of  warm, any mild-flavour, vegetable oil,
• Add finely sliced pieces of  two medium tomatoes to the translucent onion mixture,
• Add finely sliced pieces of two green chillies to the mixture for mild-pungent flavour – these chillies are tiny and slender, with fresh pungent flavour,
• Blend the mixture with finely mashed pieces of a small piece of a ginger root,
• Combine the mixture with marinated chicken pieces and the marinade, and cook the chicken curry in low heat until the chicken pieces become soft,
• Blend the warm curry with  two tbsp. of dry fenugreek leaves/kasoori methi – slightly warm dry fenugreek leaves/kasoori methi  in a non-stick pan, slightly crush the fenugreek leaves by hand before blending the dry fenugreek leaves with the curry.

Serving size: Approximately 4

Wishing You a Wonderful Day 

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The Recipe of (Creamy&Delicious) ChickenCurry

Coconuts are highly nutritious and rich in fibre, vitamins and minerals. For making curry paste I usually include coconut meat, in this recipe I experimented merging the benefits of buttermilk with the flavour and nutrients of coconut meat.