Vij’s Family’s Chicken Curry
Serves 6

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  • ½ Cup Canola Oil
  • 2 Cups Finely Chopped Onions
  • 3 Inch Stick Of Cinnamon
  • 3 Tbsp Finely Chopped Garlic
  • 2 Tbsp Chopped Ginger
  • 2 Cups Chopped Tomatoes
  • 1 Tbsp Vij’s Himalayan Pink Salt
  • 1 Tsp Vij’s Turmeric Powder
  • ½ Tsp Vij’s Black Pepper Powder
  • 1 Tbsp Vij’s Cumin Powder
  • 1 Tbsp Vij’s Garam Masala
  • 1 Tbsp Vij’s Coriander Powder
  • ½ Tsp Vij’s Deggi Mirch Masala
  • 3 Lbs Chicken Thighs, Bone In
  • 1 Cup Sour Cream, Stirred
  • 2 Cups Water
  • ½ Cup Chopped Cilantro (including stems)

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How to Cook

  • In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté
    for 5-8 minutes, until golden brown. Add garlic and sauté for another 4 minutes. Add ginger,
    tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and deggi mirch
    masala. Cook this masala for 5 minutes, or until the oil separates.
  • Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Cook
    them for 10 minutes, until the chicken looks cooked from the outside. Add sour cream and
    water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the
    heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is
    completely cooked.
  • Remove and discard the cinnamon stick. Cool curry for at least half an hour. Transfer cooled
    chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir
    chicken back into the curry. Just before serving, heat curry on medium heat until it starts to
    boil lightly. Stir in cilantro.
  • To Serve divide curry evenly among six bowls | Wine A Spanish Tempranillo with good fruit
    and balanced tannins is a great compliment to this curry