Imperial Chicken Curry

Imperial curry is a rich, glossy dish from the North of India. A yoghurt based sauce creates a complex melding of flavours with the spices. The juicy chicken is just perfect alongside the decadent sauce. This curry is super-easy to make at home too.

The Imperial Chicken Curry hails from India's capital, Delhi. As the name suggests it's fit for royalty! Light on ingredients, yet huge on flavour. The glossy sauce is beautifully balanced and developed. It offers a rich and fragrant experience with a slight sour note from the yoghurt, and because it has so few ingredients, it's really easy to prepare too. One of the easiest chicken curry recipes you'll find.

I love the rich, silky qualities of Northern Indian and Pakistani curries - they're deep and intense flavours are so comforting and hearty. Imperial curry managest to pack an almighty amount of flavour without that many ingredients, a complex blend of spice with a wonderful, glossy texture. It's no wonder it's become one of the favourites of the household.

What's Ahead?

What is Imperial Chicken

The term "imperial" in the context of food often suggests a dish that is associated with royalty or nobility. The name "Imperial Chicken Curry" likely stems from its rich and luxurious flavor profile, which may have been historically enjoyed by the elites or nobles in certain regions where the dish originated.

Additionally, some dishes with the moniker "imperial" may have been created or popularized during the time of imperial rule in various parts of the world, such as during the Mughal Empire in India, where lavish and flavorful dishes were prepared for the emperors and their courts. These dishes often featured an elaborate combination of spices and ingredients, reflecting the opulence of the imperial lifestyle.

While there isn't a specific historical event or origin attributed to the name "Imperial Chicken Curry," it likely evolved over time to denote a particularly rich and flavorful version of chicken curry that could be associated with luxury or high status.

Why it works?

It's intensely easy and flavourful - I love a curry that packs in the flavour while being simple and quick to prepare. Imperial chicken curry is just that - simple and highly effective!

Stuff You'll Need

Here's what you'll need to get your own Imperial chicken curry cooking:

• Chicken thighs - I always use thigh meat for curries. It's juicier and won't dry out like breast.
• Yoghurt - Plain, Greek style will bring a light sourness and all the creaminess you could ask for.
• Spice Mix - Cloves, cumin seeds, dried chillies, cardamom pods, white poppy seeds, fennel seeds, coriander seeds and peppercorns
• Onion - adds all the backbone plus a little more creaminess
• Garlic & Ginger - for added flavour and fragrance
• Cinnamon sticks - the magic is further enhanced with two whole cinnamon sticks which impart all the warmth and fragrance to the silky sauce.

Step by Step

Making this curry is pretty simple. To make it simpler, you could also use pre-ground versions of all the spices and simply mix them together.

1. Step 1 - In a small dry frying pan, heat the cloves, cumin seeds, chillies, cardamom, poppy seeds, fennel seeds, coriander seeds, peppercorns, and salt for about 30 seconds until fragrant. Tip the contents into a spice grinder or pestle and mortar and grind into a fine powder.
2. Step 2 - Mix the powder with the yoghurt and pour over the chicken. Mix well to cover all the chicken pieces, then set aside while you prepare the onion paste.
3. Step 3 - Heat the oil in a large pan over moderate heat and gently fry the onion, garlic, and ginger for 10 minutes until very soft and golden. Remove from the heat and let the mixture cool slightly before blending together until smooth. Return the onion paste to the pan, then mix in the chicken and marinade and cinnamon sticks. Bring to a bubbling simmer then reduce the heat to very low and simmer gently for 40 minutes, partially covered until the chicken is tender and the sauce thickened. Remove from the heat and adjust salt levels if necessary.
4. Step 4 - Garnish with tomatoes and coriander and sometimes toasted almonds, serve alongside Indian breads or fluffy basmati rice.

Serving & Storage Suggestions

Serve with rice or breads with a side of spicy and sour chutney and maybe a healthy kachumber salad on the side too.

• Fridge - Keep any leftovers for up to a week in airtight containers and reheat until piping hot.
• Freezer - a great contender for the freezer, Imperial Chicken will be good for 3+ months in single portions in airtight containers. Reheat from frozen in a microwave (stirring occasionally) until piping hot.

Ready to get cooking?

So, to get this delightfully tasty and easy curry on your plate is easier than you thought, right? It's definitely one of my go-to curries when I want all the flavour without all the hassle. I'll often use pre-ground spices instead of whole, so I can dispense of the grinding, but even that isn't that much of a bother. Hope you enjoy the recipe.

More Indian & Pakistani recipes

If you liked this recipe for Imperial Chicken, I'm sure you'll love some more of my Northern Indian and Pakistani recipes.

• Kofta Curry
• Spinach Dal (Dal Palak)
  
• Pakistani Chicken Lahori
  
• Punjabi Shahi Daal
  
• Achari Chicken – Chicken in Pickling Spices
  
• Beef Balti
  
• Saag Gosht (Lamb & Spinach Curry)
  
• Bengali Chicken Rezala
  
• Bengali Fish Curry (Macher Jhol)
  
• Kosha Mangsho (Bengali Lamb Curry)
  
• Chicken Korma
  
• Chicken & Lentil Curry
  
• Rajasthani Laal Maas
  
• Mughlai Chicken

Discover all my favourite curries from around Asia. Here are my Best Curry Recipes in the Cook Eat World.

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