Paprika - Whisky Chicken curry

Paprika Whiskey Chicken curry with chappathi

Most of the chicken curries follow the same recipe, just in different order and they taste more or less the same, I feel. Trust me, this one is different, and goes super well with both rice and chappathis.

Ingredients

Chicken	Chicken (preferably on the bone)	500 g
Marination	Plain Yogurt (Curd)	4 tablespoons
	Ginger-Garlic Paste	1 tablespoon
	Turmeric Powder	½ teaspoon
	Red Chilli Powder	1 teaspoon
	Salt	1 teaspoon
Aromatics & Base	Coconut oil	45 ml (3 tablespoons)
	Onions, finely chopped	1 large (approx. 200 g)
	Ginger-Garlic Paste (extra)	2 teaspoons
	Tomatoes, finely pureed or chopped	2 medium (approx. 150 g)
Whole Spices	Cinnamon Stick	1-inch piece
	Cloves	4
	Bay Leaf	1
Powdered Spices	Coriander Powder	2 teaspoons
	Cumin Powder	1 teaspoon
	Kashmiri Red Chilli Powder	1 teaspoon
	Paprika	1 to 1.5 teaspoons
Whiskey	Whiskey (for deglazing)	45 ml
	Whiskey (for finish)	15 ml
Finishing	Water (for gravy)	100-150 ml (or as needed)
	Garam Masala Powder	1 teaspoon
	Fresh Coriander (Cilantro), chopped	For garnish

Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine the chicken pieces with the marination ingredients: yogurt (തൈര്), 1 tablespoon Ginger-Garlic Paste, Turmeric, Red Chilli Powder, and Salt.

2. Mix well until the chicken is fully coated. Cover and refrigerate for at least 30 minutes.

Step 2: Build the Gravy Base

1. Heat the oil or ghee in a heavy-bottomed pan or Dutch oven over medium-high heat.

2. Add the Whole Spices (Cinnamon, Cloves, Bay Leaf). Fry for about 30 seconds until the aroma is released.

3. Add the chopped onions and add enough salt for the onions. Sauté on medium heat, stirring often, until the onions are deep golden brown (8-10 minutes). This is an important step, make sure they're brown.

4. Add the remaining 2 teaspoons of Ginger-Garlic Paste. Fry for 1 minute until the raw smell disappears.

5. Reduce the heat to medium-low and add all the Powdered Spices (Coriander, Cumin, Kashmiri Chilli, Paprika). Fry the spices for about 30 seconds, stirring continuously. If the spices start to burn, sprinkle a tablespoon of water.

Step 3: The First Whiskey Infusion (Deglazing)

1. Pour in the 45 ml of whiskey (I used Black & White, but anything works) and quickly stir to deglaze the pan, scraping up any caramelised bits from the bottom.

2. Let the whiskey bubble and reduce for about 1-2 minutes until the strong alcohol smell dissipates.

3. Add the pureed tomatoes and cook for 5 minutes, stirring until the oil separates from the masala.

Step 4: Cook the Chicken

1. Add the marinated chicken to the pan and mix well, coating it thoroughly with the spice-whiskey masala.

2. Cook on medium-high heat for 5-7 minutes until the chicken pieces are sealed.

3. Add the 100-150 ml of water. Use less water for a thicker, semi-gravy consistency. Bring to a simmer.

4. Cover the pan and cook on low heat for 15-20 minutes, or until the chicken is tender and fully cooked.

Step 5: Finishing and Second Whiskey Splash

1. Uncover the pan. If the gravy is too thin, cook uncovered on medium heat for a few minutes until it reduces to your desired thickness.

2. Stir in the Garam Masala Powder.

3. Pour the final 15 ml of whiskey over the curry and give it one quick stir.

4. Switch off the heat, cover the pan immediately, and let the curry rest for 5 minutes.

5. Garnish with fresh coriander (മല്ലിയില) and serve hot with rice or bread.