🍛 Classic Chicken Curry

Serves: 4 | Prep Time: 15 mins | Cook Time: 35–40 mins | Level: Easy

🧄 Ingredients
🐔 Chicken:
500g chicken (bone-in preferred for more flavor)

Salt to taste

1 tbsp lemon juice (optional, for marination)

🍅 Curry Base:
2 tbsp oil (mustard oil or vegetable oil)

2 medium onions, finely chopped

2 medium tomatoes, chopped or pureed

1 tbsp ginger-garlic paste

2 green chilies, slit (optional)

🌶 Spices:
1.5 tbsp Welza Chicken Masala

½ tsp turmeric powder

1 tsp red chilli powder (optional for heat)

½ tsp garam masala (optional, for final garnish)

🌿 Garnish:
Fresh coriander leaves, chopped

👨🍳 Method
1️⃣ Marinate the Chicken (optional but adds depth)
Mix chicken with salt and lemon juice. Let it sit for 10–15 minutes while you prep the curry base.

2️⃣ Heat Oil & Sauté Onions
Heat oil in a heavy-bottomed pan.

Add onions and sauté until golden brown — this may take 8–10 minutes. Stir frequently.

3️⃣ Add Ginger-Garlic Paste
Cook for 1–2 minutes until raw smell disappears.

4️⃣ Add Tomatoes & Spices
Add chopped tomatoes, turmeric, and red chilli powder.

Cook on medium heat until the oil starts separating and the tomatoes are soft and pulpy.

5️⃣ Add Welza Chicken Masala
Add 1.5 tbsp of Welza Chicken Masala. Mix well and cook for 2–3 minutes to release its aroma.

6️⃣ Add Chicken
Add the marinated chicken pieces. Sauté on high flame for 8–10 minutes, stirring regularly (this is the bhuno step).

The chicken should be well coated in the masala and start browning slightly.

7️⃣ Add Water & Simmer
Add ¾ to 1 cup of hot water depending on how thick you want the gravy.

Cover and simmer on low heat for 20–25 minutes until chicken is cooked and tender.

8️⃣ Final Touch
Add a pinch of garam masala (optional), stir gently.

Garnish with chopped coriander leaves.

🍽 Serving Suggestions
Serve hot with jeera rice, plain rice, roti, or paratha

Add raw onion salad and lemon wedge on the side for dhaba-style feel

💡 Welza Tip:
Use mustard oil for an authentic North Indian kick, and don't rush the onion and masala sautéing — that’s where the flavor builds!

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