Yes, it is possible to make no oil chicken curry. This curry has no oil but is as delicious as any regular curry. This curry contains everything you need to prepare your regular curry except the oil. The sauce is thick, has a creamy consistency and really tasty. If you are wondering about the oil (fat) layer at the top, it is the fat of chicken and yogurt.
Indian curry has always been described as strongly spicy with a layer of oil floating on top. Unfortunately, most Indian restaurants serve this kind of food. But when you go to a normal Indian house, the food is always simple and well balanced. We would see minimal use of oil and spices, but very delicious food.
How to make chicken curry?
Usually Indian curry is prepared by bhunoing (sautéing) the masalas (onion, garlic paste with ginger and other spices) and then adding meat or vegetables. I love the aroma when the onion and other spices beat caramelized in oil. It gives the depth of the flour to the curry. But for this recipe, we’re going to take a different approach.
- The purpose of sautéing the aromatics is to get rid of the raw smell and caramelize the onion, garlic, and ginger to develop the flavor. In order for this recipe to avoid the raw smell, we are going to boil them in water. Add the chopped onion, garlic and ginger to the boiling water and cook.
- The next step is to marinate the chicken. Try using thick whole yogurt for a rich sauce. The yogurt tenderizes the chicken and keeps it juicy. Add the freshly ground spices, cooked onion, ginger, garlic paste to the chicken and marinate for at least 1 hour and up to 48 hours. Longer marinating guarantees juicy and succulent chicken.
- After marinating, the next step to develop its flavor is to caramelize the chicken. Take a few pieces of chicken at a time, shake off excess marinade and sauté over medium-high heat for 3-4 minutes. When a few brown spots start to appear, remove them from the pan and add a few more pieces.
- The next step is to put everything back in the pan with all the marinade and cook until the sauce thickens.