Indian Chicken Curry Recipe

If you’re craving a rich, flavorful dish, this Indian Chicken Curry is the perfect answer. 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 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 for Indian Chicken Curry

• 1 kg chicken pieces (bone-in preferred for flavor)
• 1 tablespoon salt
• 2 tablespoons ginger-garlic paste
• ½ cup thick curd (plain yogurt)
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 2–3 green cardamoms
• 1 piece mace (javitri)
• 1 small piece stone flower
• 1 star anise 5–6 dried red chilies
• 4 tablespoons mustard oil
• 2–3 bay leaves
• 2 large onions, grated
• 2 medium tomatoes, finely chopped
• 2–3 green chilies, chopped
• 1 cup water (adjust as needed for desired gravy consistency)
• 2 tablespoons chopped fresh coriander leaves (for garnish)

How to Make Indian Chicken Curry Recipe (Authentic)

Marinate the Chicken

1. Take 1 kg of chicken pieces (bone-in or boneless, as preferred for curry). Rinse and pat dry chicken before marination. In a large bowl or plate, add these ingredients for chicken marination:

• 1 tablespoon salt
• 2 tablespoons ginger-garlic paste
• ½ cup thick curd (yogurt)
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder.

2. Mix all the ingredients well to coat the chicken pieces in the Indian-style marinade. Cover and refrigerate for at least 1 hour. For deeper flavor, marinate chicken for 6–8 hours in a glass or stainless steel bowl with lid. This is a essential step for making an authentic and flavorful Indian chicken curry.

Prepare the Curry Masala (Spice Mix)

3. In a dry grinder, add the following whole spices:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 2–3 green cardamoms
• 1 piece of mace
• 1 small piece of stone flower
• 1 star anise
• 5–6 dried red chilies.

Grind all the whole spices to a fine powder. This homemade chicken masala enhances the richness of the curry and brings out the authentic flavor.

Cook the Base

4. Heat 4 tablespoons mustard oil (or any cooking oil of your choice) in a frying pan or you can heat heavy-bottomed kadhai on high flame. Once the oil is hot and slightly smoky, reduce heat to medium flame. Add 2–3 bay leaves and sauté for a few seconds until aromatic.

5. Add 2 large onions, grated but you can also add fine chopped onions. Sauté until golden brown and all moisture evaporates. Onion forms the base of a rich curry gravy, which is key ingredient in many North Indian chicken curry recipes.

Add Marinated Chicken

6. Add the marinated chicken to the pan. Stir well to coat the chicken pieces with the onion mixture and cook.

7. Cook on medium flame for 5–6 minutes, stirring occasionally. This step absorbs the juices and gives a good base for the Indian chicken dish.

8. Add the prepared ground chicken masala from Step 2 and mix everything well so the chicken is evenly coated. Cover with lid and cook for 5 minutes to develop a deep spicy curry flavor.

9. Now add 2 medium tomatoes, finely chopped and 2–3 green chilies, slit or chopped. Tomatoes add tanginess and depth to the traditional chicken curry. You can also add thick tomato purée. Stir again and cover the pan. Let the recipe cook for another 5 minutes.

Simmer the Curry

10. Remove the lid and add 1 cup water to the pan and stir. Cover with a lid again and final cook on medium flame for 15 minutes or until the chicken is tender and the gravy thickens. This helps in blending the flavors into a perfect homestyle Indian chicken curry.

Garnish and Serve

11. Remove the lid after cooking, sprinkle 2 tablespoons of chopped fresh coriander leaves. Mix and turn off the stove.

12. Serve Chicken Curry hot with steamed basmati rice, jeera rice, tandoori roti, or naan and a squeeze of lemon juice for a complete Indian dinner experience.

Serving Suggestions for Indian Chicken Curry

• You can serve Chicken Curry with steamed basmati rice or jeera (cumin) rice or lemon rice to soak up the flavorful gravy.
• Pair with Indian breads like naan, roti, or tandoori roti with a fresh salad of sliced onions, tomatoes, and lemon wedges.
• 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.

FAQs

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

 

• Rinse and pat dry 1 kg of chicken pieces.
• In a bowl, mix chicken with yogurt, ginger garlic paste, salt, chili powder, and turmeric. Coat the chicken pieces well. Cover and marinate for at least 1 hour (preferably 6–8 hours).
• In a grinder, add coriander seeds, cumin, black pepper, cardamom, mace, star anise, stone flower, and dried red chilies. Grind to a fine powder to make chicken masala.
• In a heavy-bottomed pan, heat mustard oil on high until it begins to smoke lightly.
• Add bay leaves and sauté briefly until fragrant.
• Add grated onions. Sauté onions on medium heat until golden brown and moisture reduces.
• Add the chicken along with marinade. Stir to coat the chicken with onions evenly and cook for 5 minutes.
• Add the ground chicken masala powder. Mix well and cook for another 5 minutes.
• Add chopped tomatoes and green chilies. Stir and cook covered for 5 minutes.
• Add 1 cup water, cover with lid, and final cook on medium heat for 15 minutes or until chicken is tender and curry thickens. Stir occasionally.
• Sprinkle chopped coriander leaves and squeeze lemon juice on top. Serve Indian Chicken Curry hot with basmati rice or naan.

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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