Simple Chicken Curry – Indian Style
All Ingredients - Main Ingredients
- Chicken on the bone 1 whole chicken, cut into pieces
- Garlic/Ginger paste 1.5 tbsp
- Green chilies 2, roughly chopped
- Oil 3-4 tbsp
- Tomato puree 1 tbsp
- Fresh tomatoes 1, chopped
- Fresh onions 2, roughly chopped
- Fresh coriander for garnish
All Ingredients - Spices
- Chilli powder 1 tsp
- Cumin/Coriander powder (50/50 mix) 1.5 tbsp
- Garam masala 0.5 tsp
- Turmeric 0.5 tsp
- Salt 1.5 tsp (to taste)
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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Step-by-Step Instructions
Step 1: Sauté Onions
Heat 3-4 tablespoons of oil in a pan over medium-high heat. Add 2 roughly chopped onions and stir continuously until they turn golden brown, which takes approximately .
Step 2: Add Garlic and Ginger Paste
the heat slightly. Add 1.5 tablespoons of garlic and ginger paste to the browned onions. Stir very quickly for about until fragrant.
Step 3: Brown the Chicken
Add 1 whole chicken, cut into pieces, to the pan. Stir to ensure the chicken is well coated with the onion, garlic, and ginger mixture. Cook for about , allowing the chicken to brown and absorb the flavors.
Step 4: Incorporate Tomato Puree
Add a couple of teaspoons of water to the pan to keep the mixture moist. Increase the heat slightly. Stir in 1 tablespoon of tomato puree.
Step 5: Add Dry Spices
Add the powdered spices: 1 teaspoon of chili 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. Stir quickly and thoroughly to blend all the spices with the chicken and other ingredients.
Step 6: Add Fresh Tomatoes
Add 1 chopped fresh tomato to the curry. Stir well and allow the tomatoes to soften, which will take a few minutes.
Step 7: Add Green Chilies and Simmer
Add 2 roughly chopped green chilies. Stir them into the curry. Add a little more water if the curry looks too dry. Lower the heat and let the curry for about , or until the chicken is fully cooked and tender.
Step 8: Check Doneness and Serve
Check the chicken for doneness by piercing it with a fork; it should break up easily and be white inside. At this stage, you can decide if you want a thicker or more saucy curry. If you prefer it drier, continue until the sauce . Garnish with fresh coriander and serve hot.
Pro Tips
• Less is more with spices to allow individual flavors to shine.
• Cook onions until golden brown to extract maximum flavor.
• Stir in each ingredient thoroughly before adding the next for better blending of flavors.
• Cooking chicken on the bone enhances flavor.
Variations
• Adjust green chilies to your preferred spice level.
• Adjust water quantity for a thicker or more saucy curry.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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