Delicious Chicken Curry – Indian Style
Summary
- Learn to make a rich and flavorful Indian chicken curry with tender chicken pieces in a aromatic, spiced gravy. This recipe guides you through marinating the chicken and preparing a robust onion-tomato base for a truly authentic taste. Perfect for a hearty meal, best served with rice or naan.
All Ingredients - For Marinating Chicken
- Chicken, bone-in 1 kg
- Plain Yogurt 1/2 cup
- Ginger-Garlic Paste 2 tbsp
- Turmeric Powder 1 tsp
- Red Chili Powder 1 tbsp
- Coriander Powder 2 tbsp
- Cumin Powder 1 tsp
- Salt 1.5 tsp
All Ingredients - For Gravy
- Cooking Oil 3 tbsp
- Onions, large, finely chopped 2
- Green Chilies, slit 2
- Tomatoes, medium, pureed 3
- Garam Masala 1 tsp
- Water 1 cup
- Fresh Cilantro, chopped for garnish
Tools You'll Need
- Pan
- Pot
- Mixing bowl
Plan Ahead
Up to 2 hrs of hands-off time you can shift to earlier.
- Step 1 · Refrigerate2 hrs
…. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the 1 kg chicken pieces with 1/2 cup plain yogurt, 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tbsp red chili powder, 2 tbsp coriander powder, 1 tsp cumin powder, and 1.5 tsp salt. Mix well to ensure all chicken pieces are coated. Cover and let it for at least , or up to in the refrigerator.
Step 2: Prepare the Gravy Base
Heat 3 tbsp cooking oil in a heavy-bottomed pan or pot over medium heat. Add 2 finely chopped large onions and for until they turn golden brown and translucent. Add 2 slit green chilies and cook for another minute.
Step 3: Cook the Tomato Puree
Add the pureed 3 medium tomatoes to the pan. Cook on medium heat for , stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture, indicating it's well cooked.
Step 4: Add Marinated Chicken
Add the chicken to the pan. Mix thoroughly with the onion-tomato gravy. Cook the chicken on medium-high heat for , stirring frequently, until the chicken changes color and is lightly on all sides.
Step 5: Simmer the Curry
Pour in 1 cup of water and add 1 tsp garam masala. Stir well, then bring the mixture to a boil. the heat to low, cover the pan, and let the curry for , or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
Step 6: Garnish and Serve
Once the chicken is tender and the gravy has reached your desired consistency, turn off the heat. Garnish generously with fresh chopped cilantro. Serve hot with rice, naan, or roti.
Pro Tips
• For a richer color, use Kashmiri red chili powder.
• Adjust green chilies according to your spice preference.
• Marinating the chicken for longer (up to 4 hours) enhances flavor and tenderness.
Variations
• Add cubed potatoes along with the chicken for a heartier curry.
• Substitute chicken with lamb for a lamb curry, increasing cook time as needed.
• For a creamy finish, stir in a tablespoon of heavy cream or cashew paste at the end.
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