Indian Chicken Curry is a timeless dish that showcases the bold, warm spices of Indian cuisine. Made with succulent chicken simmered in a spiced tomato and onion-based gravy, this comforting dish is perfect for weeknight dinners or festive gatherings. Pair it with steamed basmati rice or freshly baked naan for a complete and satisfying meal.
Ingredients
For the Chicken Curry:
2 lbs (900g) chicken, bone-in or boneless, cut into pieces
2 tbsp vegetable oil or ghee
2 medium onions, finely chopped
2 medium tomatoes, pureed
3 garlic cloves, minced
1-inch piece of ginger, grated
1/2 cup plain yogurt
1/2 cup water (adjust as needed)
2 tbsp fresh cilantro, chopped (for garnish)
Spices:
1 tsp cumin seeds
2–3 green cardamom pods
1 bay leaf
1 cinnamon stick
1 tsp turmeric powder
1 tsp ground coriander
1/2 tsp red chili powder (adjust to taste)
1 tsp garam masala
1 tsp paprika (optional, for color)
Salt, to taste
Equipment
Large skillet or heavy-bottomed pan
Wooden spoon
Mixing bowl
Knife and cutting board
Instructions
1. Marinate the Chicken:
In a mixing bowl, combine the chicken pieces with turmeric, yogurt, and a pinch of salt. Mix well and set aside for 15–30 minutes while preparing the other ingredients.
2. Sauté the Onions:
Heat the oil or ghee in a large skillet over medium heat. Add the cumin seeds, cardamom pods, bay leaf, and cinnamon stick. Sauté for 1–2 minutes until fragrant. Add the chopped onions and cook until golden brown, about 8–10 minutes.
3. Add Ginger, Garlic, and Spices:
Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until aromatic. Add the ground coriander, red chili powder, and paprika (if using) and sauté for another 1–2 minutes.
4. Incorporate the Tomatoes:
Add the pureed tomatoes to the skillet. Cook for 5–7 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.
5. Add the Chicken:
Add the marinated chicken pieces to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned.
6. Simmer the Curry:
Pour in the water and stir to combine. Cover the skillet and reduce the heat to low. Let the curry simmer for 20–25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
7. Finish with Garam Masala and Garnish:
Sprinkle garam masala over the curry and mix well. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.
Tips
Enhance the flavor by marinating the chicken overnight with yogurt and spices.
For a vegetarian option, substitute chicken with paneer or mixed vegetables.
To make a thicker curry, use less water or add a tablespoon of cashew paste for a richer texture.
This Indian Chicken Curry is an explosion of flavors, combining the perfect balance of spices, tender chicken, and a rich, aromatic gravy. It’s a crowd-pleaser that pairs wonderfully with basmati rice, naan, or even roti. Make this recipe your go-to for a hearty and satisfying meal that brings the authentic taste of Indian cuisine to your table!
Chicken Curry Indian Recipe
Equipment
- Large skillet or heavy-bottomed pan
- Wooden spoon
- Mixing bowl
- Knife and cutting board
Ingredients
- For the Chicken Curry:
- 2 lbs 900g chicken, bone-in or boneless, cut into pieces
- 2 tbsp vegetable oil or ghee
- 2 medium onions finely chopped
- 2 medium tomatoes pureed
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1/2 cup plain yogurt
- 1/2 cup water adjust as needed
- 2 tbsp fresh cilantro chopped (for garnish)
- Spices:
- 1 tsp cumin seeds
- 2 –3 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 tsp red chili powder adjust to taste
- 1 tsp garam masala
- 1 tsp paprika optional, for color
- Salt to taste
Instructions
- Marinate the Chicken:
- In a mixing bowl, combine the chicken pieces with turmeric, yogurt, and a pinch of salt. Mix well and set aside for 15–30 minutes while preparing the other ingredients.
- Sauté the Onions:
- Heat the oil or ghee in a large skillet over medium heat. Add the cumin seeds, cardamom pods, bay leaf, and cinnamon stick. Sauté for 1–2 minutes until fragrant. Add the chopped onions and cook until golden brown, about 8–10 minutes.
- Add Ginger, Garlic, and Spices:
- Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until aromatic. Add the ground coriander, red chili powder, and paprika (if using) and sauté for another 1–2 minutes.
- Incorporate the Tomatoes:
- Add the pureed tomatoes to the skillet. Cook for 5–7 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.
- Add the Chicken:
- Add the marinated chicken pieces to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned.
- Simmer the Curry:
- Pour in the water and stir to combine. Cover the skillet and reduce the heat to low. Let the curry simmer for 20–25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
- Finish with Garam Masala and Garnish:
- Sprinkle garam masala over the curry and mix well. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.
Leave a Reply