Marry Me Chicken Curry

4.34 from 3 votes

Make Marry Me Chicken, a quick and flavorful recipe with an Arabic twist, rich umami from Maggi ketchup, and no veggies needed!

Prep Time5

Cook Time25

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 1456kcal

Start by cutting the chicken into bite-sized cubes.
Cut the green chilies into thin strips.
Heat the oil and add the green chilies and curry leaves to sputter.
Keep the heat medium; add in the Kashmiri chili powder and roast.
Patiently stir this until you can feel the chili powder roast.
I go with my gut feeling with quantities, but now is the time to add garlic and ginger.
Continue stirring until the condiments are fully cooked.
Now add in the chicken, salt, and turmeric.
Add light soy sauce and Maggi tomato ketchup to the mixture. If you want it spicy, use chili tomato ketchup.
Add in some MSG if you like the umami flavor.
Finally, add yogurt and a pinch of sugar.
Mix them well in medium flame and keep them closed for 15 to 25 minutes.
Taste, get a feel for it, and adjust the ingredients. For the final flavoring, add chopped cilantro leaves.

When roasting Kashmiri chillies along with oil and green chilies, ensure the heat is medium to prevent burning, which can result in a bitter taste.
Avoid undercooking the Kashmiri chilli during roasting, as it will leave a raw, pungent smell instead of releasing its full flavor.
To prevent yogurt from curdling, avoid boiling the dish after adding yogurt and stir gently to maintain a smooth texture.
The curry develops deeper flavors the longer the Marry me chicken curry sits, and the gravy naturally thickens within an hour or two. Allowing it to rest helps the spices and ingredients meld together for a richer, more flavorful dish.
When adding MSG for umami flavor, use a small amount to enhance the taste without overpowering the dish.