Indian Chicken Curry Recipe

If you’re craving a rich and flavorful dish made with everyday spices, this Indian Chicken Curry is the perfect choice, as it is made with tender marinated chicken pieces, aromatic spices, and a creamy gravy.

Chicken curry is a flavorful Indian dish made with tender chicken pieces simmered in a rich onion-tomato gravy. Made with aromatic spices, marinated chicken cooked in a homemade chicken curry masala, and a deeply savory gravy, this Indian Chicken Curry is a classic Indian non vegetarian recipe where chicken is slow-cooked with onions, tomatoes, ground masala, it is known for its rich and vibrant flavors. Serve authentic Indian chicken curry hot with steamed basmati rice, buttery naan, or even jeera rice. Whether you are looking for a healthy Indian chicken recipe or a more traditional North Indian chicken curry, from marinating the chicken to making a delicious masala, this recipe guides you through every step to make a restaurant-style chicken curry at home. The blend of spices adds deep flavor and ensures the chicken absorbs all the spices, making it a favorite for both everyday meals and festive occasions.

Ingredients and Substitutes

• Chicken pieces: Bone-in chicken is best for deeper flavor, but you can also use boneless chicken if you prefer a lighter curry.
• Salt: Regular table salt works fine, and you can also use rock salt or pink Himalayan salt for a different taste.
• Ginger-garlic paste: This adds a strong aroma and depth to the curry. If you don’t have paste, you can crush fresh ginger and garlic at home.
• Thick curd (plain yogurt): It tenderizes the chicken and makes the curry creamy. Greek yogurt or buttermilk can work in its place.
• Red chili powder: It brings heat and color to the dish. For a milder taste, use paprika, or for extra spice, try cayenne pepper.
• Turmeric powder: It gives a golden color and earthy flavor. If you don’t have it, saffron strands or annatto can add some color.
• Coriander seeds: These give a fresh, citrusy flavor. Ground coriander powder can be used if you don’t have whole seeds.
• Cumin seeds: They add a warm and nutty note. You can use caraway seeds or ground cumin instead.
• Black peppercorns: These provide heat and depth. White pepper can be used if you want a gentler flavor.
• Green cardamoms: They give a sweet and floral aroma. Black cardamom is a good option if you want a smokier taste.
• Mace (javitri): This adds a delicate fragrance to the curry. Nutmeg can be used if mace is not available.
• Stone flower (dagad phool): It has a unique earthy flavor. If you don’t have it, a small pinch of dried oregano or thyme can give a similar touch.
• Star anise: This spice brings a light licorice-like aroma. You can use fennel seeds or anise seeds as substitutes.
• Dried red chilies: They add smoky heat to the curry. Fresh red chilies or chili flakes can also be used.
• Mustard oil: It gives the curry a traditional pungent flavor. If it is not available, you can use vegetable oil or sunflower oil with a few mustard seeds for a similar effect.
• Bay leaves: These give a mild aroma to the curry. You can replace them with dried curry leaves or a small piece of cinnamon stick.
• Onions, grated: They form the base of the curry. Shallots or red onions can be used if needed.
• Tomatoes, finely chopped: They add tanginess and body. Tomato puree or canned tomatoes are good alternatives.
• Green chilies, chopped: These bring fresh heat to the curry. Jalapeños or serrano peppers can be used if Indian green chilies are not available.
• Water: This helps in adjusting the gravy. For a richer taste, you can use chicken stock or vegetable broth.
• Fresh coriander leaves: These are used for garnish and freshness. Parsley or mint leaves can be used instead.

Chicken Curry Recipe Cooking Tips

For cooking authentic chicken curry, you can take either bone-in for richer flavor or boneless if you prefer a lighter curry, rinse them well, and pat dry before marination. Bone-in chicken develops richer flavor in curries, while boneless pieces make cooking quicker and lighter. You can refrigerate the chicken for at least 1 hour, and for deeper flavor marinate for 6 to 8 hours in a glass or stainless steel bowl with a lid as it enhances the tenderness. This marination step is essential for preparing an authentic and flavorful Indian chicken curry.

The freshly ground spice mix is what gives this recipe its authentic North Indian taste. Using whole spices and grinding them at home adds more aroma than store-bought powders. This homemade chicken masala enhances the richness of the curry and brings out the authentic flavor of Indian chicken recipes.

You can use any cooking oil of your choice in a frying pan or a heavy-bottomed kadhai. Just heat on high flame until slightly smoky, then reduce the heat to medium before adding ingredients. Mustard oil gives a pungent and traditional touch to chicken curry. If you don’t prefer mustard oil, you can use sunflower or vegetable oil.

Cooking the onions to a deep color ensures a rich and thick gravy base, which is the key ingredient in most Indian chicken curry recipes. Sauté onions until they turn golden brown and all the moisture evaporates. The tomatoes add tanginess in curry and let the chicken absorb the juices and creates a good base for the Indian chicken dish.

Adjusting the water helps balance between a thick gravy, cook until the chicken is tender and the curry thickens for roti and a lighter consistency for rice. Garnishing with fresh coriander leaves adds freshness and aroma just before serving.

Serving Suggestions for Chicken Curry

• You can serve Chicken Curry with steamed basmati rice or jeera (cumin) rice or lemon rice to soak up the flavorful gravy. Indian chicken curry pairs beautifully with a variety of sides.
• Pair with Indian breads like naan, roti, or tandoori roti with a fresh salad of sliced onions, tomatoes, and lemon wedges. A squeeze of lemon is great to balance the rich flavors of chicken curry.
• For a complete Indian dinner experience, serve the curry with cool cucumber raita or just plain yogurt to balance the spices. Add a side of pickled onions or onion chutney for extra tang and texture.

Frequently asked questions

Recipe Card

Indian Chicken Curry

This Indian Chicken Curry recipe is rich, aromatic, and full of Indian spices. Made with marinated chicken, fresh ground masala, and a flavorful onion-tomato base, it’s the perfect homemade curry to serve with rice or naan. An easy and authentic chicken recipe for healthy meals and special occasions alike.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Marination Time 7 hours hrs

Total Time 8 hours hrs

Course Dinner, Main Course

Cuisine Indian

Servings 4 people

Calories 320 kcal

Equipment

• 1 Large mixing bowl
• 1 Grinder
• 1 Heavy-bottomed frying pan
• 1 Spatula
• 2 Measuring spoons and cups

Ingredients

  

• 1 kg chicken pieces bone-in or boneless
• 1 cup plain yogurt curd
• 1 tbsp ginger garlic paste
• 1 tsp salt adjust to taste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 6 black peppercorns
• 3 green cardamoms
• 1 small mace javitri
• 1 star anise
• 1 stone flower dagad phool
• 5 dried red chilies
• 3 tbsp mustard oil
• 2 bay leaves
• 2 large onions grated
• 2 tomatoes chopped
• 3 green chilies slit
• 1 cup water
• Salt to taste
• Chopped coriander leaves for garnish

Instructions

 

• Take 1 kg of chicken pieces, rinse and pat dry. In a large bowl, add 1 tablespoon salt, 2 tablespoons ginger-garlic paste, ½ cup thick curd or plain yogurt, 1 tablespoon red chili powder, and 1 teaspoon turmeric powder, then mix everything together until the chicken pieces are well coated in this Indian-style marinade. Mix well to coat the chicken pieces and refrigerate for at least 1 hour.
• To prepare the curry masala or spice mix, take 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 teaspoon black peppercorns, 2 to 3 green cardamoms, 1 piece of mace, 1 small piece of stone flower, 1 star anise, and 5 to 6 dried red chilies, then grind them in a dry grinder until you get a fine powder.
• Heat 4 tablespoons mustard oil in a kadhai or frying pan, add 2 to 3 bay leaves, and sauté for a few seconds. Add 2 large grated onions and cook until golden brown.
• Add the marinated chicken and cook on medium flame for 5 to 6 minutes, stirring occasionally. Add the prepared spice mix and cook covered for 5 minutes. Add 2 medium chopped tomatoes and 2 to 3 green chilies, stir, cover, and cook for another 5 minutes.
• Once done, remove the lid and add 1 cup of water to adjust the consistency of the gravy, stir well, and cover the pan again. Cook for 15 minutes until the chicken is tender and the curry thickens.
• Sprinkle 2 tablespoons chopped coriander leaves, mix, and switch off the heat. Serve hot with rice or roti.

Notes

• For extra flavor in your recipe, let the chicken marinate overnight in the fridge.
• Stone flower and mace are optional but add a deep earthy aroma.
• You can substitute mustard oil with ghee or any vegetable oil if needed.

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