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Fiery Chicken Curry with Cucumber Milk

A fiery chicken and caramelized onion curry with cucumber and mint infused milk to tame the spicy curry.
Course Entree
Cuisine Indian
Level Intermediate
Main Ingredient Poultry
Diet Gluten-Free, Low Sugar, Low-Carb
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings


For Chicken

  • 1 tablespoon ground chili peppers
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1 kilogram whole chicken legs (~3 chopped up)

For Curry

  • 2 tablespoons vegetable oil
  • 2 teaspoons fennel seeds
  • 4 pods green cardamom (split)
  • 1100 grams onions (~6 medium , sliced thin)
  • 24 grams garlic (finely minced)
  • 24 grams ginger (finely minced)
  • 1 can tomatoes
  • 1 tablespoon ground chili peppers
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • Cilantro (for garnish)

For Cucumber Milk

  • 4 cups whole milk
  • 120 grams cucumbers (roughly chopped)
  • 10 grams mint (leaves only)
  • 1/4 teaspoon salt


  1. In a bowl, combine 1 tablespoon powdered chili peppers, turmeric, salt, lemon juice and vegetable oil to make a paste. Rub this all over the chicken and let this marinate for at least 30 minutes.
  2. Add 2 tablespoons of vegetable oil to a heavy bottomed pot such as a dutch oven and fry the fennel seeds and cardamom until fragrant.
  3. Add the onions and stir to coat evenly with oil. Turn down the heat, cover with a lid, and let the the onions steam for 10-15 minutes or until tender.
  4. Remove the lid and turn up the heat to medium and saute stirring frequently until the onions are about 1/3 the volume and starting to caramelize.
  5. Add the garlic and ginger and continue sauteing until the onions are fully caramelized. Preheat the oven to 350 degrees F (180 C).
  6. Add the canned tomatoes, 1 tablespoon powdered chili peppers, coriander powder, garam masala and salt and stir to combine.
  7. Add the marinated chicken along with any remaining marinade into the sauce and submerge. Put the pot in the oven uncovered until the chicken is cooked through and tender (about 35-40 minutes). Stir the chicken once in the middle to prevent burning.
  8. To make the cucumber mint milk, put the milk, cucumbers, mint, and salt in a blender and blend until smooth. Strain the milk through a fine-mesh sieve such a tea strainer to remove any pulp. Chill the milk until you are ready to serve.
  9. Garnish the chicken with cilantro and serve with the cucumber mint milk.


P.S. This post was sponsored by our friends at got milk?, but as always, the opinions expressed are my own.