Name: Indian Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: Chicken (bone-in or boneless, cut into pieces); Onions, finely chopped; Tomatoes, chopped (or canned); Garlic, minced; Ginger, minced; Oil or ghee; 1 tsp turmeric; 1 tsp ground cumin; 1½ tsp ground coriander; 1 tsp garam masala; ½ to 1 tsp red chili powder or cayenne (adjust to taste); Salt, to taste; Water or chicken broth; Fresh cilantro (for garnish)

Why You’ll Love This Recipe

This curry is packed with bold, authentic Indian flavors without being too complex. It’s satisfying, versatile, and pairs perfectly with rice or flatbreads like naan or roti. Plus, you can customize the heat and richness to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken (bone-in or boneless, cut into pieces)
Onions
Tomatoes
Garlic
Ginger
Oil or ghee
Turmeric
Ground cumin
Ground coriander
Garam masala
Red chili powder or cayenne (adjust to taste)
Salt
Water or chicken broth
Fresh cilantro (for garnish)

Directions

Sauté Aromatics:
Heat oil or ghee in a pan. Add finely chopped onions and sauté until golden brown.
Add Garlic and Ginger:
Stir in minced garlic and ginger. Cook for 1-2 minutes until fragrant.
Cook the Tomatoes:
Add chopped tomatoes and cook until soft and oil starts to separate.
Add Spices:
Mix in turmeric, cumin, coriander, garam masala, chili powder, and salt. Stir well.
Add Chicken:
Add chicken pieces and cook until lightly browned.
Simmer:
Add water or broth, cover, and simmer until chicken is tender and the curry thickens, about 25-30 minutes.
Garnish and Serve:
Sprinkle with fresh cilantro and serve hot with rice or bread.

Servings and Timing

Servings: 4 servings
Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Total Time: Approximately 50 minutes

Variations

Creamy Version: Stir in a splash of cream or coconut milk for a richer sauce.
Vegetable Add-ins: Add peas, potatoes, or spinach for extra texture and nutrition.
Spicy Curry: Increase chili powder or add fresh green chilies.

Storage/Reheating

Storage: Store in the fridge in an airtight container for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a pan over low heat or microwave until hot.

FAQs

What kind of chicken is best?

Bone-in pieces offer more flavor, but boneless chicken works well for quicker cooking.

Can I make it ahead?

Yes, it actually tastes better the next day as the flavors deepen.

What can I serve it with?

Steamed rice, naan, paratha, or even quinoa.

Can I use canned tomatoes?

Yes, use whole or diced canned tomatoes when fresh ones aren’t available.

Is this dish spicy?

It can be adjusted from mild to very spicy depending on your chili usage.

Can I make this in a slow cooker?

Yes, sauté the aromatics first, then transfer to a slow cooker with chicken and cook on low for 6-7 hours.

How do I thicken the curry?

Simmer uncovered to reduce or add a spoon of plain yogurt or cashew paste.

Can I make it dairy-free?

Yes, use oil instead of ghee and skip cream or yogurt.

Can I use curry powder instead?

Curry powder can be used in a pinch, but individual spices give better flavor.

How long does it last in the fridge?

Up to 4 days, and the flavor improves over time.

Conclusion

Indian chicken curry is a flavorful, comforting dish that’s easy to prepare and full of warm, rich spices. Whether served over rice or scooped up with bread, it’s a satisfying meal that never fails to impress.