Why You’ll Love This Recipe
- Authentic flavors – Made with a blend of Indian spices that bring out a rich and bold taste.
- Easy to customize – Adjust the spice levels and ingredients to suit your taste.
- Perfect for meal prep – Stores well, making it a great make-ahead meal.
- Versatile – Serve it with rice, roti, naan, or even quinoa for a healthier twist.
- One-pot recipe – Minimal cleanup with maximum flavor!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Curry:
- 500g chicken (bone-in or boneless, cut into pieces)
- 2 tablespoons oil (vegetable or mustard oil for an authentic touch)
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 green chili, slit (optional, for extra heat)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt (or to taste)
- 1/2 cup yogurt (whisked)
- 1 cup water (adjust as needed)
- Fresh cilantro (coriander leaves), chopped for garnish
Directions
- Heat oil in a pan over medium heat. Once hot, add the chopped onions and sauté until golden brown (about 5-7 minutes).
- Add the ginger-garlic paste and green chili. Sauté for another minute until fragrant.
- Stir in the pureed tomatoes and cook until the oil separates from the mixture, about 5 minutes.
- Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2 minutes.
- Add the chicken pieces and stir to coat them evenly with the spice mixture. Cook for 5-7 minutes until the chicken starts to brown.
- Lower the heat and mix in the whisked yogurt. Stir well to combine, ensuring the yogurt doesn’t curdle. Cook for another 5 minutes.
- Pour in water and bring the curry to a simmer. Cover and cook for 15-20 minutes (or until the chicken is fully cooked and tender).
- Sprinkle garam masala over the curry, stir well, and let it cook for another 2 minutes.
- Garnish with fresh cilantro and serve hot with steamed rice or roti!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories per serving: ~300
Variations
- Spicier Version – Add extra green chilies or a pinch of Kashmiri red chili powder for a deeper red color.
- Creamy Version – Stir in 2 tablespoons of heavy cream or coconut milk at the end for a richer texture.
- Vegetarian Alternative – Replace chicken with paneer, tofu, or mixed vegetables.
- Healthier Twist – Use Greek yogurt instead of regular yogurt for extra protein.
Storage and Reheating
- Refrigeration – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm the curry in a pan over low heat, adding a splash of water if needed to adjust consistency.
FAQs
How can I make this curry less spicy?
Reduce or omit the green chili and red chili powder. You can also add more yogurt to balance the heat.
Can I use boneless chicken for this recipe?
Yes! Boneless chicken thighs or breast pieces work well and cook faster than bone-in chicken.
What can I serve with Indian chicken curry?
This curry pairs well with steamed rice, roti, naan, or even quinoa. A side of cucumber raita or a simple salad complements it nicely.
Can I make this curry in advance?
Yes, this curry tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.
Can I cook this curry in a slow cooker?
Absolutely! Brown the onions, chicken, and spices first, then transfer everything to a slow cooker and cook on low for 4-5 hours.
What type of oil is best for this recipe?
Mustard oil gives an authentic touch, but vegetable oil or ghee also works well.
Is garam masala necessary?
Garam masala adds depth and warmth, but if you don’t have it, you can increase the cumin and coriander powder slightly.
Can I make this dairy-free?
Yes! Substitute yogurt with coconut milk or a dairy-free yogurt alternative.
How do I thicken the curry?
Let it simmer uncovered for a few minutes or mash a few pieces of cooked chicken into the sauce to thicken it naturally.
Can I add potatoes to this curry?
Yes, diced potatoes can be added along with the chicken for extra heartiness.
Conclusion
Indian Chicken Curry is a delicious and easy-to-make dish that brings bold flavors to your dinner table. Whether you prefer a spicy, creamy, or mild version, this recipe is highly customizable to suit your taste. Serve it with rice or bread for a comforting meal, and enjoy the authentic taste of Indian cuisine right at home!
Print
Indian Chicken Curry
- Total Time: 40min
- Yield: 4servings
Description
Indian Chicken Curry is a rich and aromatic dish made with tender chicken simmered in a flavorful tomato-based gravy. Infused with traditional Indian spices, this comforting meal pairs perfectly with rice, roti, or naan. Easy to customize and great for meal prep, this homemade curry is a must-try for lovers of bold flavors.
Ingredients
For the Chicken Curry:
- 500g chicken (bone-in or boneless, cut into pieces)
- 2 tbsp oil (vegetable or mustard oil for an authentic touch)
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 green chili, slit (optional, for extra heat)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala
- ½ tsp salt (or to taste)
- ½ cup yogurt (whisked)
- 1 cup water (adjust as needed)
- Fresh cilantro (coriander leaves), chopped for garnish
Instructions
- Heat oil in a pan over medium heat. Once hot, add chopped onions and sauté until golden brown (about 5-7 minutes).
- Add ginger-garlic paste and green chili, sauté for another minute until fragrant.
- Stir in pureed tomatoes and cook until the oil separates from the mixture (about 5 minutes).
- Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2 minutes.
- Add chicken pieces and stir to coat evenly with the spice mixture. Cook for 5-7 minutes until chicken starts to brown.
- Lower the heat and mix in whisked yogurt, stirring well to avoid curdling. Cook for another 5 minutes.
- Pour in water and bring to a simmer. Cover and cook for 15-20 minutes until the chicken is fully cooked and tender.
- Sprinkle garam masala over the curry, stir well, and let it cook for another 2 minutes.
- Garnish with fresh cilantro and serve hot with steamed rice or roti!
Notes
- For extra spice: Add more green chilies or Kashmiri red chili powder.
- For a creamy texture: Stir in heavy cream or coconut milk before serving.
- To make it vegetarian: Replace chicken with paneer, tofu, or vegetables.
- To thicken the curry: Simmer uncovered for a few minutes or mash some cooked chicken into the sauce.
- Prep Time: 10min
- Cook Time: 30min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
