Chicken Atishi – Smoky, Spicy North Indian Chicken Curry

Step 4: Simmer the Chicken

9. Return the browned chicken to the pan. Stir to coat well with the masala.
10. Cover and cook on medium-low heat for 20–25 minutes (or until chicken is cooked through and tender), stirring occasionally.
11. Uncover and cook uncovered for another 5 minutes to thicken the gravy if needed.
12. Stir in garam masala and kasuri methi (if using). Adjust salt to taste.

Step 5: Optional Smoky Finish (Dhungar Method)

13. Heat a small piece of charcoal until red-hot. Place a small bowl or foil cup in the curry, place the hot charcoal in it, and add a few drops of ghee or oil.
14. Immediately cover the pan with a lid to trap the smoke. Let it infuse for 3–5 minutes, then remove the charcoal.

Step 6: Garnish and Serve

15. Garnish with chopped fresh coriander leaves.
16. Serve hot with naan, paratha, or basmati rice.

Tips & Variations

• For extra heat: Use fresh green chilies or increase red chili powder.
• For creamier texture: Add a splash of cream at the end of cooking.
• Boneless option: Boneless chicken thighs cook faster and absorb flavor beautifully.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Servings: 4

Chicken Atishi is fiery, rich, and layered with flavor — the perfect dish for those who love smoky, spicy, and deeply satisfying Indian-style chicken curries.

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