Chicken Curry Recipe
Rich, aromatic, and deeply satisfying, this chicken curry recipe brings the flavors of Indian kitchens straight to your plate. With bone-in chicken, warm spices, and a velvety gravy, it’s comfort food redefined.
Perfectly paired with rice, naan, or paratha, this chicken curry recipe delivers restaurant-quality results with minimal effort. Even beginners can master it in under an hour.
Key Players in This Chicken Curry Recipe
- Chicken (bone-in preferred) – Adds richness and depth as the bones release flavor into the curry base.
- Onions – The golden base that forms the body of the curry with sweetness and umami.
- Tomatoes – Pureed or finely chopped, they bring tang and body to the sauce.
- Ginger Garlic Paste – A bold, aromatic duo that infuses the curry with deep, earthy warmth.
- Yogurt (or cashew paste) – Creamy and slightly tangy, it enriches the gravy with a subtle, nutty sweetness.
- Green Chilies – For a fiery kick; adjust for heat preference.
- Garam Masala – A fragrant finishing spice blend that adds complexity and an unmistakable Indian aroma.
- Turmeric, Red Chili Powder & Coriander Powder – These pantry staples provide color, flavor, and warmth.
- Whole Spices (optional but impactful) – Bay leaf, cinnamon, cloves, and cardamom bring nuanced layers to the dish.
How to Make This Chicken Curry: A Quick Glimpse
Start by sizzling whole spices in oil until fragrant. Add onions and chilies, cooking them to a rich golden brown. Stir in the ginger-garlic paste, followed by tomatoes, salt, and turmeric. Once the mix softens, blend in yogurt and the spice powders.
Add chicken and fry briefly before covering it to absorb the flavors. Pour in hot water and simmer until tender. Finish with fresh coriander and a touch more garam masala for added depth. Serve hot and enjoy every spoonful.
Tips, Tweaks & Flavor Secrets
For a smoother curry, blend the onion-tomato base before adding yogurt. This not only refines the texture but also helps the yogurt incorporate without curdling. Cashew paste is a lovely non-dairy alternative, giving the dish a rich, nutty character.
Always use hot water or warmed coconut milk to prevent the chicken from toughening—cold liquids can seize up the meat. A dash of cream or thick coconut milk stirred in at the end can elevate the curry into something truly indulgent.
Garam masala varies greatly by brand; opt for a balanced blend that complements rather than overwhelms. Adjust the spice level with chilies and chili powder to suit your palate.
Leftover Love: Storing and Reheating Chicken Curry
Let the curry cool completely before transferring it into airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove or in the microwave. A splash of hot water or coconut milk helps revive the consistency.
This curry often tastes even better the next day as the flavors deepen—making leftovers a delicious bonus.
Chicken Curry Recipe
Ingredients
- 1 teaspoon coriander powder
- 2 to 3 tablespoons oil
- 1 bay leaf or 1 sprig curry leaves
- 1 to 2 green chilies slit (adjust for heat preference)
- ½ cup hot water or light coconut milk
- 1 teaspoon garam masala adjust to taste
- 1 tablespoon ginger garlic paste or ¾ inch ginger and 3 garlic cloves minced
- 2 tablespoons finely chopped coriander or mint leaves
- ½ to ¾ teaspoon salt to taste
- 1 cup finely chopped onions about 3 medium
- 1 teaspoon Kashmiri red chili powder or smoked paprika ½ tsp for less spice
- 2 inch piece cinnamon
- ½ cup pureed or finely chopped tomatoes about 2 medium
- ¼ cup yogurt or 1½ tbsp cashew butter, or 12 cashews blended with ¼ cup water
- 3 green cardamom pods
- 4 whole cloves
- ½ kg 1.1 lbs chicken, preferably bone-in
- ¼ teaspoon turmeric powder
Instructions
- In a deep pan over medium heat, warm the oil and introduce the bay leaf, cinnamon stick, cloves, and cardamoms. Allow the spices to release their aromas.
- Add the chopped onions along with slit green chilies. Sauté the mixture until the onions attain a rich golden hue, typically 7 to 8 minutes.
- Incorporate the ginger garlic paste and continue stirring until the fragrance is pronounced, roughly one minute.
- Stir in the tomatoes along with turmeric and salt. Cook the blend until the tomatoes break down and become mushy.
- Reduce the heat to low. Whisk in the yogurt or cashew paste, followed by the chili powder, garam masala, and coriander powder. Simmer gently until the masala mixture turns aromatic.
- Introduce the chicken pieces along with the finely chopped coriander or mint leaves. Sauté over medium heat until the meat turns pale, around 3 minutes.
- Cover the pan and let the chicken simmer on low heat for 3 to 4 minutes, allowing it to absorb the spice-infused base.
- Separately, bring a cup of water to a simmer. Adding warm water prevents the chicken from becoming tough.
- Gradually pour in about ½ cup of the hot water to achieve a thick gravy. The chicken releases additional moisture as it cooks; adjust water accordingly to maintain the desired consistency.
- Cover again and cook over medium flame until the chicken is thoroughly done and the sauce thickens. Well-cooked chicken will easily detach from the bone.
- Taste and correct seasoning if required. If the flavors seem muted, a touch more garam masala can be added.
- Finish with a garnish of fresh coriander leaves. Cover and remove from heat. Serve hot with butter naan or jeera rice.
Notes
Always use warm liquids to maintain the tenderness of the chicken.
Coconut milk can replace water, but it must be preheated.
Yogurt should be stabilized with a bit of the hot masala before being added to prevent curdling.
Ensure your garam masala is of high quality, especially if store-bought, to avoid overpowering bitterness.
Cream or thick coconut milk can be stirred in at the end for a richer curry.