Simple Chicken Curry (Indian Style)
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.
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
- Pan
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
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)
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. 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 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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