Dadi’s Oil‑Free Homestyle Chicken Curry – Easy, Healthy & Full of Flavour
A Rainy Sunday Evening in Dadi’s Kitchen
The sky outside was grey and drizzly, but inside, Dadi’s kitchen glowed with the warmth of simmering spices. “Bas thoda sa sabr, Chotu… curry abhi tayyar ho rahi hai!” she called over her shoulder, stirring the pot with slow, practiced motions. Chutki stood on her little stool, peeking into the kadhai, her eyes widening as the rich aroma of ginger, garlic, and garam masala filled the air. Coopie, ever hopeful, had parked himself by the door, his nose twitching with anticipation. Soon, the first ladleful of curry was poured over steaming rice, sending up clouds of fragrant steam.
One bite, and the world outside faded — only the cosy comfort of Dadi’s chicken curry remained.
Ingredients (serves 3–4)
- 500 g chicken (bone‑in or boneless, cleaned and washed)
- 2 medium onions, finely chopped
- 2 medium tomatoes, chopped or pureed
- 1½ tbsp ginger‑garlic paste
- 2 green chillies, slit (optional)
- 1½ tsp coriander powder
- 1 tsp cumin powder
- 1½ tsp red chilli powder (adjust to taste)
- ½ tsp turmeric powder
- 1½ tsp garam masala
- Salt to taste
- 1½ cups hot water
- Fresh coriander leaves, chopped (for garnish)
Method
- In a heavy‑bottom kadhai or non‑stick pan, add chopped onions and a splash of water.
- Sauté on medium heat until onions turn golden — keep adding a teaspoon of water at a time to prevent sticking.
- Add ginger‑garlic paste and green chillies; sauté for 2 minutes until the raw smell disappears.
- Add chopped/pureed tomatoes and cook until they soften completely, stirring occasionally.
- Mix in coriander powder, cumin powder, red chilli powder, turmeric powder, and salt. Cook for 2–3 minutes, adding a splash of water if needed.
- Add chicken pieces and stir well so they’re coated with the masala.
- Cook for 5–6 minutes on medium heat, stirring occasionally.
- Pour in hot water, cover, and simmer for 15–20 minutes (or until chicken is tender and cooked through).
- Sprinkle garam masala, mix well, and let it simmer uncovered for 2 minutes.
- Garnish with fresh coriander and serve hot with steamed rice or roti.
Dadi’s Tip:
“Slow cooking makes all the difference — let the chicken simmer gently so it soaks up the flavours beautifully, even without oil.”
💛 Enjoy this guilt‑free chicken curry — all the rich flavour, none of the extra oil.
