Indian Style Chicken Curry
For Ginger-Garlic-Tomato Paste
Main Ingredients
Whole Spices
Powdered Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Ginger-Garlic-Tomato Paste
Add 1/4 of a large onion, approx. 30g of garlic, approx. 30g of ginger, 2 green chilies (optional), and 1 large tomato (cut into 4 pieces) to a blender. Blend until a smooth paste is formed.
Prepare Yogurt
Take 1/2 cup (120ml) of plain unflavored yogurt from the refrigerator. Stir it thoroughly with a spoon or until smooth to prevent curdling when added to the hot pan.
Heat Oil and Add Whole Spices
Place a pot on high heat and add about 1/2 cup (120ml) of mustard oil (or oil of your preference). Allow the oil to become hot. the heat to low. Add 1 broken dry bay leaf, 4-5 cracked green cardamoms, 1 small broken cinnamon stick (approx. 1 inch), and 6-8 cloves. Stir briefly.
Sauté Onions
Add the remaining 3/4 of the large sliced onion to the pot. Sprinkle with salt to help them soften. Stir frequently on medium-high heat until the edges start turning light brown. Lower the heat to medium-low and stir continuously until the onions are golden brown.
Add Powdered Spices
Add a splash of water to stop the onions from browning further. Add 1 tsp turmeric powder and 2 tbsp Kashmiri red chili powder (or regular chili powder). Stir for .
Add Ginger-Garlic-Tomato Paste
Add the prepared ginger-garlic-tomato paste to the pot. Stir on medium-high heat for .
Cook Chicken
Add 1.5 kg of washed and thoroughly drained chicken pieces to the pot. Stir the chicken on high heat, ensuring all liquid released from the chicken dries up. This is a very important step for flavor development.
Add Remaining Spices and Yogurt
Once the liquid from the chicken has dried up, add approx. 1.5 tsp salt, 2 tsp ground coriander (optional), and 1 tsp garam masala powder. the heat to low. Add the 1/2 cup (120ml) yogurt, stirring immediately and continuously to prevent it from separating. Continue stirring until bubbles start showing up.
Simmer with Potatoes
Increase the heat to medium-low. Add 4 medium peeled and halved potatoes (optional). Stir everything together. Add about 1 cup (240ml) of hot water and 1 tsp sugar (optional). Cover the pot and let it cook on very low heat for , stirring occasionally.
Final Touches
After , remove the lid. Using tongs, remove any visible whole spices (bay leaf, cardamoms, cloves) from the curry. Add a pinch of ground mace (optional) and a pinch of ground nutmeg (optional). Stir well. The gravy should be smooth and silky with oil floating on top, indicating a delicious chicken curry.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Variations
Simple ways to adapt this recipe.
- For less heatCustomise
Omit the green chilies from the ginger-garlic-tomato paste.
- If allergic to dairyCustomise
Skip the yogurt and add an additional large tomato to the ginger-garlic-tomato paste for similar consistency.
- Potatoes are an optional addition to the curry
- Sugar is optional but helps
Sugar is optional but helps balance the flavors of the curry.
- Ground mace and nutmeg are
Ground mace and nutmeg are optional additions for a subtle aromatic touch.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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