Homestyle & Spicy Chicken Curry
Summary
- This recipe shares a delicious and flavorful homestyle chicken curry, made with simple ingredients. It features a fresh onion-mint masala and a few easy steps to achieve a rich, restaurant-style taste at home. Perfect to serve with hot rice, chapati, roti, or dosa.
All Ingredients - For Marination
- Chicken 1 kg
- Salt to taste
- Coriander powder 2.5 tbsp
- Kashmiri chilli powder 1 tbsp
- Chicken masala 1 tbsp
- Turmeric powder 1/4 tbsp
- Ginger garlic paste 2 tbsp
All Ingredients - For Onion-Mint Paste
- Onions 2 medium
- Fennel seeds 1/4 tbsp
- Cumin seeds 1/4 tbsp
- Cinnamon stick 1
- Cloves 4
- Cardamom 1
- Mint leaves 1 small cup
- Curry leaves few
- Curd 5 tbsp
All Ingredients - For Curry
- Oil 4 tbsp
- Tomatoes 2 medium, finely chopped
- Chilli powder 1 tbsp
- Water 1 1/2 cup
- Pepper powder 3/4 tbsp
- Garam masala 3/4 tbsp
- Ghee 2 tbsp
- Coriander leaves chopped, for garnish
Tools You'll Need
- Bowl
Don't have an ingredient? Try these swaps
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 Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Marinate the Chicken
Take 1 kg of chicken in a bowl. Add salt to taste, 2.5 tbsp coriander powder, 1 tbsp Kashmiri chilli powder, 1 tbsp chicken masala, 1/4 tbsp turmeric powder, and 2 tbsp ginger garlic paste. Mix everything well by hand until the chicken pieces are evenly coated with the spices. for .
Step 2: Prepare Onion-Mint Paste
In a mixer jar, add 2 medium chopped onions, 1/4 tbsp fennel seeds, 1/4 tbsp cumin seeds, 1 cinnamon stick, 4 cloves, 1 cardamom, 1 small cup of mint leaves, and a few curry leaves. Add 5 tbsp of curd. Grind all ingredients into a smooth, green paste.
Step 3: Cook the Onion-Mint Paste
Heat 4 tbsp oil in a vessel. Add the ground onion-mint paste to the hot oil. Fry the paste on medium flame for , stirring continuously, until the raw smell disappears and the color of the paste changes from bright green to a duller green/brownish hue.
Step 4: Add Tomatoes
Add 2 finely chopped medium tomatoes to the cooked paste. Mix well to combine. Cover the vessel and cook until the tomatoes soften and blend into the paste.
Step 5: Add Marinated Chicken
Add the chicken pieces to the vessel with the cooked paste. Sprinkle 1 tbsp of additional chilli powder over the chicken. Mix everything well, ensuring the chicken is coated with the masala. Cook on high flame for .
Step 6: Simmer the Curry
Pour in 1 1/2 cup of water into the chicken. Mix well to combine all ingredients. Cover the vessel and cook on low flame for , allowing the chicken to cook thoroughly and absorb the flavors.
Step 7: Add Final Spices and Ghee
After , uncover and mix the curry once. Add 3/4 tbsp pepper powder and 3/4 tbsp garam masala. Mix well. Then, add 2 tbsp of ghee and mix once more to incorporate it into the curry.
Step 8: Final Cook and Garnish
Cover the vessel again and cook for another on low flame. Finally, add chopped coriander leaves for garnish and mix well. The delicious chicken curry is now ready to be served.
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