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Indian chicken curry recipe

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
Cook Time 45 minutes
Marination Time 7 hours
Total Time 8 hours
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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