Simple Chicken Curry – Home-style Indian
Main Ingredients
Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil and Fry Onions
Add 3-4 tablespoons of oil to a hot pan. Once the oil is hot, add 2 roughly chopped onions. Stir continuously and fry until the onions turn golden brown, which takes approximately .
Add Garlic and Ginger Paste
Turn down the heat slightly. Add 1.5 tablespoons of garlic and ginger paste to the browned onions. Stir very quickly for about to prevent burning.
Add Chicken
Add 1 whole chicken, cut into pieces, to the pan. Stir the chicken with the onions, garlic, and ginger to coat it well. Cook for about until the chicken is browned and has absorbed the flavors.
Add Water and Tomato Puree
If the mixture looks a bit dry, add a couple of teaspoons of water to keep it moist. Then, add 1 tablespoon of tomato puree (Cirio brand recommended) and stir it in thoroughly.
Add Spices
Add 1 teaspoon of chilli powder, 1.5 tablespoons of cumin/coriander powder (50/50 mix), 0.5 teaspoon of garam masala, 0.5 teaspoon of turmeric, and 1.5 teaspoons of salt to the chicken. Stir quickly to ensure all the chicken pieces are well coated with the spices.
Add Fresh Tomatoes and Chilies
Add a little more water to the pan and stir. Then, add 1 chopped fresh tomato and 2 roughly chopped green chilies. Stir everything together.
Simmer the Curry
Add a little more water to the pan. Lower the heat and let the curry for about , allowing the flavors to meld and the chicken to cook through. The tomatoes should soften during this time.
Check Doneness and Serve
Double-check if the chicken is fully cooked by using a fork to see if it breaks up easily and is white inside. Once cooked, the curry is ready to be served. You can adjust the sauce consistency to your preference by longer for a thicker sauce or stopping at this stage for more gravy.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 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 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 a drier curry
Simmer for a longer period until the sauce reduces and thickens.
- For more sauce
Stop simmering once the chicken is cooked to your liking and the sauce has a good consistency.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Homestyle Spicy Chicken Curry
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Vegetarian Indian Feast: Chole, Paneer, Pakora, Roti & More
Cuisine
Indian · North Indian
Prep + Cook Time
4 hr
Difficulty Level
Medium
Drumstick Soup
Cuisine
Indian · South Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Meen Kuzhambu (Fish Curry) - Spicy & Delicious
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Spicy Chicken Fry – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 20 min
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...