| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 15g | 3.6g | 16g |
| sugars | fibre | protein | salt |
| 8g | 3g | 42g | 1.2g |
Oh, how I love the vibrant and soul-soothing taste of the Ajwain Chicken Curry, a chicken cooked not just with ajwain seeds, but a delightful palette of spices. Every bite of this dish takes one on a remarkable culinary voyage – a voyage that weaves together the warmth of my Irish heritage, the tantalizing flavors of Indian cuisine, and my love for creating recipes that bring not just joy to the senses but also proffers numerous health benefits.
Roots in India, Made with Love in Boston
One might wonder about my introduction to Ajwain Chicken Curry – a dish with roots deep in the culinary traditions of India. Here, my fiancée Laura plays a defining role. Laura’s love for discovering diverse global cuisines played a part in introducing me to the robust world of Indian spices. The Ajwain Chicken Curry recipe, over time, has become a favorite at our Boston home. Every time I see our son, enjoy it, it truly warms my heart.
Health Benefits Abound
Shaped by a staggering blend of ingredients that offer their unique health perks – from anti-bacterial Garlic to potent Ajwain, antioxidant-rich tomatoes, and even Greek yogurt, a rich source of protein – it’s safe to say the Ajwain Chicken Curry is a flavorful powerhouse. Ajwain, whose presence is deeply celebrated in this recipe, is known for its carminative properties. (source)
With every mouthful, your taste buds will revel in an unforgettable flavor cocktail, while your body will thank you for a nutrition-rich treat. Hence, it’s not just the taste that I am fond of; the unique combination of health benefits this dish brings truly adds to its allure!
Perfect Pairings
One of the many reasons I genuinely love this recipe is its versatility. Ajwain Chicken Curry pairs beautifully with a vast range of sides, making it an ideal main for any meal. While it beautifully complements traditional Indian bread like rotis and naans, it can be enjoyed as is, or paired with a helping of white or brown rice. You could also try it with a fresh salad – the burst of spices counterbalanced by the refreshing crunch of veggies!
This curry recipe is quite similar to a few other types of Indian chicken curries, such as Chicken Tikka Masala or Butter Chicken – both of which share the base of rich, tomato gravy. Exploring these flavors and diving headfirst into the world of beautifully crafted gastronomy has always been the essence of my journey, something beautifully encapsulated in every bite of Ajwain Chicken Curry.
What You’ll Need
- 2 lbs Chicken breasts, boneless and skinless
- 2 tablespoons Ajwain (Carom) seeds
- 2 Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 Green Chilies, finely chopped
- 1.5 cups Tomato Puree
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 2 teaspoons Garam Masala powder
- 4 tablespoons Vegetable oil
- 1 cup Greek Yogurt, whisked
- 1 tablespoon Lemon Juice
- Salt, to taste
- Fresh Cilantro leaves, for garnish
Method
Step One:
Begin by heating 4 tablespoons of oil in a large pan over medium heat. Add the 2 tablespoons of ajwain seeds and cook them for about a minute until they start to sizzle.
Step Two:
Add 2 finely chopped onions to the pan and sauté until they turn golden brown. This should take around 5-7 minutes. Following this, add in the minced garlic and grated ginger, continuing to sauté for an additional minute.
Step Three:
Stir in the chopped green chilies and add the dry spices: 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, and 1 teaspoon of red chili powder. Mix well to combine all the ingredients.
Step Four:
Next, pour in the tomato puree and let it simmer for around 10 minutes until the tomato puree reduces and the oil starts separating from the mixture.
Step Five:
Add in the chicken breasts, ensuring they are fully coated with the spice mixture. Let it cook for about 10-15 minutes until the chicken is well cooked and no longer pink in the middle.
Step Six:
Lower the heat and stir in the whisked Greek yogurt. Mix well to incorporate the yogurt into the curry. Then season with salt to taste.
Step Seven:
Let it all simmer for another 10 minutes, then stir in the garam masala powder and lemon juice. Remove from the heat.
Step Eight:
Garnish with fresh cilantro leaves before serving. Your delicious Ajwain Chicken Curry is ready to serve! Enjoy this hearty meal with a side of naan bread or rice.
