Chicken Curry Recipe Indian
Discover a chicken curry recipe Indian style that's surprisingly simple, full of flavor, and perfect for any night. Ready in under an hour!
Ingredients
Core Ingredients:
- 1.5 lbs boneless chicken thighs or breasts cut into bite-sized pieces
- Thighs are juicier and more forgiving if slightly overcooked
- 2 tablespoons cooking oil vegetable, canola, or ghee for a richer flavor
- 1 large onion finely chopped
- 2 medium tomatoes pureed or finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 cup water or chicken broth for adjusting curry consistency
Spice Blend:
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder adjust for heat preference
- 1.5 teaspoons ground coriander
- 1/2 teaspoon cumin powder
- 1 teaspoon garam masala adds that classic Indian curry depth
- Salt to taste
Optional Add-ins & Garnishes:
- Fresh cilantro chopped (for garnish)
- 1 –2 green chilies slit (for extra heat)
- 1/4 cup plain yogurt for a creamy twist stir in at the end
- Lemon wedges for serving
Instructions
Sauté the onions
- Heat 2 tablespoons of oil or ghee in a large skillet or pot over medium heat.
- Add the chopped onions and cook until golden brown—about 8–10 minutes.
- Tip: Patience here builds that deep, caramelized base you want in every good curry.
Add ginger-garlic paste
- Stir in the ginger-garlic paste and sauté for 1–2 minutes until the raw smell fades.
- You’ll know it’s ready when your kitchen smells incredible.
Spice it up
- Sprinkle in the turmeric, chili powder, coriander, cumin, and salt.
- Stir constantly for 30 seconds so the spices don’t burn but bloom beautifully.
- This is where the magic starts.
Add tomatoes
- Mix in the pureed or chopped tomatoes and cook for 5–7 minutes.
- Let the mixture thicken and deepen in color, forming a rich masala base.
- If the mixture sticks, splash in a bit of water to deglaze.
Introduce the chicken
- Add the chicken pieces, stirring to coat them evenly in the spiced masala.
- Cook uncovered for 5–6 minutes, allowing the meat to sear slightly and absorb flavor.
Simmer the curry
- Pour in 1/2 cup water or broth, cover, and let it simmer on low heat for 15–20 minutes.
- Stir occasionally to prevent sticking.
- Chicken should be tender and the curry should have a rich, spoon-coating consistency.
Finish with flair
- Sprinkle in the garam masala, stir, and cook for 2 more minutes.
- If using yogurt, stir it in now for a creamier texture.
- Taste and adjust salt or heat as needed.
Garnish and rest
- Turn off the heat and let the curry rest for 5 minutes before serving.
- Top with chopped cilantro and a squeeze of fresh lemon if desired.
