Name: Simple Chicken Curry (Indian Style)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 People
Cuisine: Indian
Ingredients: 3 tbsp Oil; 2 tbsp Ghee (clarified butter); 5 nos. Cloves; 3 nos. Cinnamon sticks; 6-8 nos. Peppercorns; 3 nos. Dry red chilli (cut); 2 large (200 gms) Sliced onion; 500 gms Chicken leg and thigh pieces; 1.5 tsp Ginger garlic paste; 1/2 tsp Turmeric powder; 1 tsp Chilli powder; 1 tsp (to taste) Salt; 200 ml Water; 1/2 tsp Cumin powder (jeera)

Ready in

55 mins

Cuisine

Indian · General Indian

Prep Time

15 min

Cook Time

40 min

Serving

4 People

Calories / Serving

~400 kcal

Recipe by Spice Eats on YouTube

Recipe Summary

A quick and easy Indian chicken curry recipe featuring tender chicken leg and thigh pieces cooked in a flavorful onion-based gravy with aromatic spices. This dish is perfect for a satisfying weeknight meal, offering a rich and spicy flavor profile.

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All Ingredients - Main Ingredients

Oil 3 tbsp
Ghee (clarified butter) 2 tbsp
Cloves 5 nos.
Cinnamon sticks 3 nos.
Peppercorns 6-8 nos.
Dry red chilli (cut) 3 nos.
Sliced onion 2 large (200 gms)
Chicken leg and thigh pieces 500 gms
Ginger garlic paste 1.5 tsp
Turmeric powder 1/2 tsp
Chilli powder 1 tsp
Salt 1 tsp (to taste)
Water 200 ml
Cumin powder (jeera) 1/2 tsp

Tools You'll Need

Step-by-Step Instructions

Step 1: Heat Oil and Ghee

Heat 3 tablespoons of oil and 2 tablespoons of ghee (clarified butter) in a pan over medium heat.

Step 2: Add Whole Spices

Add 5 cloves, 3 cinnamon sticks, 6-8 peppercorns, and 3 cut dry red chilies to the hot oil and ghee. Sauté for a few seconds until fragrant.

Step 3: Sauté Onions

Add 2 large (200 gms) sliced onions to the pan. Fry the onions for on medium heat until they turn light brown and translucent.

Step 4: Reserve Half Onions

Remove half of the fried onions from the pan and set them aside on a plate. These will be added later.

Step 5: Add Chicken and Fry

Add 500 gms of chicken leg and thigh pieces to the pan with the remaining onions. Fry the chicken for on high heat. Then, flip all the chicken pieces and continue frying for another on high heat until lightly browned.

Step 6: Add Ginger Garlic Paste

Add 1.5 teaspoons of ginger garlic paste to the chicken. Fry the chicken with the ginger garlic paste for on medium heat until the meat starts to brown and the raw smell of the paste disappears.

Step 7: Add Powdered Spices and Salt

Sprinkle 1/2 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1 teaspoon of salt (to taste) over the chicken. Mix well to coat all the chicken pieces evenly with the spices.

Step 8: Fry with Spices

Continue to fry the chicken with the added spices for on medium heat, stirring occasionally to prevent burning.

Step 9: Add Water and Cook

Pour in 200 ml of water. Give the mixture a good mix to combine all ingredients. Cover the pan with a lid and cook for on low heat, allowing the chicken to cook through and absorb the flavors.

Step 10: Add Cumin Powder and Reserved Onions

Remove the lid. Add 1/2 teaspoon of cumin powder (jeera) and the fried onions that were set aside earlier. Gently mix these into the chicken curry.

Step 11: Final Simmer

Cover the pan again and cook for another on low heat. After , remove the lid and simmer the chicken curry for on low heat, uncovered, until the gravy reaches your desired consistency and the oil separates on top.

Step 12: Serve

The simple chicken curry is now ready to be served hot with rice or bread.

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