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
- ½ 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 them well, and pat dry. In a large bowl, combine salt, ginger-garlic paste, ½ cup yogurt, red chili powder, and turmeric powder. Mix thoroughly so the chicken is well coated in this marinade. Cover and refrigerate for at least 1 hour.
- To make the curry masala, take coriander seeds, cumin seeds, black peppercorns, green cardamoms, mace, stone flower, star anise, and dried red chilies. Grind them in a dry grinder to form a fine powder.
- Heat mustard oil in a kadhai or frying pan. Add bay leaves and sauté briefly until aromatic.
- Add 2 large grated onions and cook on medium heat until golden brown.
- Add the marinated chicken to the pan and cook, stirring occasionally. Sprinkle the prepared spice mix over the chicken, cover, and cook for a few minutes.
- Add 2 medium chopped tomatoes and green chilies. Stir well, cover, and cook until the tomatoes soften and blend with the chicken.
- Remove the lid, add water to adjust the gravy, stir, cover again, and simmer until the chicken is tender and the curry thickens.
- Finally, sprinkle chopped coriander leaves, mix gently, 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.