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.
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.