• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Meal Type » Main Course » Chicken Curry

    Published: Jun 8, 2021 | Last Updated On: Jun 9, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Chicken Curry

    90 shares
    Jump to Recipe

    Love the chicken curry that is served at the Indian restaurants? Then try my super easy recipe which is made using basic ingredients. This spicy curry comes together in under 45 minutes and tastes divine. Serve it with roti, naan bread, or steamed basmati rice for an Indian treat!

    If you like simple and comforting chicken curries for your everyday meals, then here are some more recipes that you can try – Brown chicken stew, mango chicken, instant pot chicken stew, instant pot chicken marsala, and chicken with mushroom sauce.

    Indian chicken curry served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Chicken Curry?
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storing Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Loaded with flavors, this spicy Indian chicken curry is one of my most favorite recipes to make when I want to eat something hearty, really delicious, and easy to make.

    Chicken curry is quite popular in many countries like Sri Lanka, Malaysia, Thailand, Jamaica to name a few but this Indian-style chicken curry has my heart.

    Juicy succulent chicken pieces cooked in a spicy and rich tomato onion yogurt curry that is flavored with lightly crushed whole spices, fresh ginger, garlic, onion, and a few everyday spice powders, this curry is perfect to mop with naan bread or basmati rice.

    Even in India, there are multiple ways in which this curry is made. Each region has its own way of making it. Goan chicken vindaloo, achari chicken masala, Malabar chicken curry, chicken Chettinad, Kadai chicken, tomato chicken curry, Bengali chicken curry, coconut chicken curry, ginger chicken curry, chicken kali mirch, Mangalorean kori rotti, chicken sukka, there are endless variations in which it is made in different parts of India.

    In today’s post, I am sharing the simple homestyle chicken curry that you must have tasted in your favorite Indian restaurant. It is spicy, rich, and saucy and best served with Indian bread like naan or lachha paratha or steamed basmati rice.

    Ingredients

    Chicken Curry Ingredients.
    Bone in skinless chicken pieces for the curry.

    You will get all the ingredients to make this curry in Indian grocery store near you or online.

    Chicken – For best flavor, opt for skinless bone-in chicken pieces. The bone gives a lovely flavor to the curry. If you are not a bone-in chicken person, use boneless chicken breast or thighs cut into bite-size cubes. To compensate for the flavor imparted by the bones, add chicken broth in place of water while cooking.

    Oil – I prefer using mustard oil or ghee to make this curry. But you can use any oil that you have handy.

    Whole Spices – Whole spices when added in hot oil infuses an aroma, making the curry taste fabulous. We will use cloves, green cardamoms, black peppercorns, cinnamon sticks, and bay leaves. Lightly crush the whole spices in a mortar and pestle before adding to hot oil for best flavor.

    Spice Powders – You will need a few basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder.

    I prefer to use Kashmiri red chili powder in place of regular chili powder, as it adds a nice color to the curry without making it too spicy. You can use paprika powder or cayenne pepper instead of chili powder.

    Adjust the spices according to your taste and preference.

    Yogurt – Yogurt helps to settle down the spices in the curry along with giving it a rich and creamy texture.

    Others – A few other ingredients required for this curry are ginger garlic paste, green chili peppers, onion, tomato, lime juice, and cilantro.

    You can adjust the amount of green chili peppers depending on how spicy you want the curry to be. Serrano peppers can be used instead of green chilies

    I always prefer to use fresh tomatoes, but you can use canned crushed tomatoes as well.

    How to make Chicken Curry?

    Wash 2 pounds of skinless bone-in chicken pieces. Drain well and set aside.

    Washed chicken.

    Add 4 cloves, 2 whole green cardamoms, 6 whole black peppercorns, and a 1-inch piece of cinnamon stick to a mortar and pestle and lightly crush them.

    Crushed whole spices.

    Heat 5 tablespoon oil in a large skillet over medium-high heat.

    Oil heating in a skillet.

    Once the oil is hot, add the crushed spices and 2 bay leaves and saute for 3-4 seconds.

    Whole spices and bay leaves added to the skillet.

    Add 3 teaspoon ginger garlic paste and 2 teaspoon chopped green chili peppers and saute for 20 seconds.

    Ginger garlic paste and green chili peppers added to the skillet.

    Add 1 and ½ cups of sliced onions and cook on medium heat until they turn dark brown in colour (12-15 minutes). Keep stirring while frying.

    Sliced onion added to the skillet.

    Add the chicken pieces and cook on high heat for 3-4 minutes.

    Chicken pieces added.

    Now 1 cup of chopped tomatoes, ½ cup whisked plain yogurt and cook on medium heat for 3-4 minutes.

    Tomato and yogurt added.

    Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, and salt to taste and cook for another minute.

    Spice powders added.

    Add ½ cup of water and mix well.

    water added.

    Cover the pan with a lid and cook on low heat for 20-25 minutes until the chicken is tender. Add ½ teaspoon garam masala spice mix, and 1 teaspoon lime juice, and mix well.

    Lime juice added.

    Garnish with 2 tablespoon chopped cilantro and serve hot.

    Ready chicken curry.

    Pro Tips By Neha

    Use bone in pieces for the best taste in the curry.

    Authentic Indian curries do not use cornstarch, curry powder, canned tomato puree, or any kind of stock. It is cooked using simple fresh and high-quality pantry staples, and that’s what makes this chicken curry so delicious.

    Marination is not required in this curry, which makes it simpler and fuss free.

    If you want to make the gravy a little thinner, then add in extra water and adjust the consistency.

    Add some ghee at the end of cooking for enhanced and richer taste.

    Frequently Asked Questions

    How to make it dairy free?

    To make it dairy-free, avoid adding yogurt and use other substitutes such as cashew nuts paste or coconut milk to add richness and creaminess to the curry. Taste, color, and texture will differ a bit when you use these substitutes, but they taste great too.

    Can we add vegetables?

    This curry tastes great when prepared only with chicken. But if you want to add veggies, you can go ahead and add potatoes, cauliflower, carrots, etc.

    How to make it a traditional Indian pressure cooker?

    You have to follow the exact same process as given below. Instead of cooking it covered in a skillet for 20 minutes, you can pressure cook it in a pressure cooker for 2 whistles on high heat. Let the pressure release naturally, open, and serve hot.

    How to make it in an Instant Pot?

    Press SAUTE button of the Instant pot. Now follow the same process as given below. Once you add in the water, give it a stir and close the lid of the pot.

    Press PRESSURE COOK and set the timer to 6 minutes. Cook until the timer goes off. Let the pressure release naturally and then open the lid. Add lime juice, garam masala spice mix, and cilantro and mix well. Serve hot! You can check my detailed instant pot chicken curry recipe here.

    Serving Suggestions

    Chicken curry tastes great with almost all the Indian bread such as phulka, naan, tandoori roti, rumali roti, laccha paratha, or any other bread that you like to make at home. Serve some sliced onions and lemon wedges on the side.

    It can also be served along with steamed rice, jeera rice, bagara rice, or any other lightly spiced pulao. You can also serve it with chicken biryani and raita.

    Storing Suggestions

    This curry will last in the fridge for 3 to 4 days when stored properly in an air-tight container. Reheat it in a pan or microwave, until nice and warm. If you are making it in large quantity, then reheat only the amount you want to serve.

    You might also like

    • Paneer Fried Rice is an Indo-Chinese style rice stir fry dish where rice is stir-fried with paneer, sauces, and lots of crunchy veggies. Make it at home using my easy recipe (vegetarian).
      Indo Chinese Paneer Fried Rice
    • Making Homemade Ginger Paste is very easy and you need just 2 ingredients to make it. Make a big batch and refrigerate for about a week or freeze for 3 months (vegan, gluten-free).
      Homemade Ginger Paste
    • Tindora Fry is a North Indian-style spicy stir-fried Ivy gourd sabji. Serve it for your everyday meals with rice or roti (vegan, can be easily made gluten-free).
      North Indian Style Tindora Fry (Stir Fried Ivy Gourd)
    • A fine mix of roasted spices like black peppercorns, star anise, nutmeg, and more, Kerala Garam Masala Powder changes your ordinary curry or dal in a whiff! Use it in Kerala-style recipes or regular recipes (vegan, gluten-free).
      Kerala Garam Masala Powder

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Love the chicken curry that is served at the Indian restaurants? Then try my super easy recipe which is made using basic ingredients. This spicy curry comes together in under 45 minutes and tastes divine. Serve it with roti, naan bread, or steamed basmati rice for an Indian treat!

    Chicken Curry Recipe

    Love the chicken curry that is served at the Indian restaurants? Then try my super easy recipe which is made using basic ingredients. This spicy curry comes together in under 45 minutes and tastes divine. Serve it with roti, naan bread, or steamed basmati rice for an Indian treat!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 362kcal
    Author: Neha Mathur

    Ingredients 

    • 4 cloves
    • 2 whole green cardamom
    • 6 whole black peppercorns
    • 1 inch piece of cinnamon stick
    • 5 tablespoons vegetable oil
    • 2 bay leaves
    • 3 teaspoons ginger garlic paste
    • 2 teaspoons chopped green chili peppers
    • 1-½ cups thinly sliced onions
    • 2 pound skinless bone-in chicken (cut into medium size pieces)
    • 1 cup chopped tomatoes
    • ½ cup plain yogurt (whisked)
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric powder
    • 2 teaspoons Kashmiri red chili powder
    • 1 teaspoon cumin powder
    • ½ teaspoon garam masala spice mix
    • 1 teaspoon lime juice
    • 2 tablespoons chopped cilantro (coriander) (chopped)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Wash 2 pounds of skinless bone-in chicken pieces. Drain well and set aside.
    • Add 4 cloves, 2 whole green cardamoms, 6 whole black peppercorns, and a 1-inch piece of cinnamon stick to a mortar and pestle and lightly crush them.
    • Heat 5 tablespoon oil in a large skillet over medium-high heat.
    • Once the oil is hot, add the crushed spices and 2 bay leaves and saute for 3-4 seconds.
    • Add 3 teaspoon ginger garlic paste and 2 teaspoon chopped green chili peppers and saute for 20 seconds.
    • Add 1 and ½ cups of sliced onions and cook on medium heat until they turn dark brown in colour (12-15 minutes). Keep stirring while frying.
    • Add the chicken pieces and cook on high heat for 3-4 minutes.
    • Now 1 cup of chopped tomatoes, ½ cup whisked plain yogurt and cook on medium heat for 3-4 minutes.
    • Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, and salt to taste and cook for another minute.
    • Add ½ cup of water and mix well.
    • Cover the pan with a lid and cook on low heat for 20-25 minutes until the chicken is tender. Add ½ teaspoon garam masala spice mix, and 1 teaspoon lime juice, and mix well.
    • Garnish with 2 tablespoon chopped cilantro and serve hot.

    Notes

    Use bone-in pieces for the best taste in the curry. If you are not a bone-in chicken person, use boneless chicken breast or thighs cut into bite-size cubes. To compensate for the flavor imparted by the bones, add chicken broth in place of water while cooking.
    Authentic Indian curries do not use cornstarch, curry powder, canned tomato puree, or any kind of stock. It is cooked using simple fresh and high-quality pantry staples, and that’s what makes this chicken curry so delicious.
    Marination is not required in this curry, which makes it simpler and fuss-free.
    If you want to make the gravy a little thinner, then add in extra water and adjust the consistency.
    Add some ghee at the end of cooking for an enhanced and richer taste.

    Nutrition

    Calories: 362kcal | Carbohydrates: 8g | Protein: 28g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 241mg | Potassium: 577mg | Fiber: 2g | Sugar: 4g | Vitamin A: 444IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 3mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Main Course Recipes

    • Want an easy, fuss-free, and absolutely delicious one-pot dinner in 30 minutes? Then, give this Tuscan Chicken Mac and Cheese a try.
      Tuscan Chicken Mac and Cheese
    • This Homemade Teriyaki Chicken Fried Rice will remind you of your favorite Japanese takeout. Make it quickly using a few simple ingredients.
      Homemade Teriyaki Chicken Fried Rice
    • Spicy Baked Basa With Lemon And Garlic is a 30 minutes quick dinner made with Basa fish fillets and a few other simple ingredients. It's low-carb, keto-friendly and bursting with flavors.
      Spicy Baked Basa Fillets With Lemon And Garlic
    • This Easy Cajun Jambalaya Pasta (Pastalaya) is bursting with deep Louisiana flavors and comes together in just 30 minutes. This pasta dish is loaded with shrimp, sausages, veggies, and a pre-made cajun spice mix. Try it!
      Easy Cajun Jambalaya Pasta (Pastalaya)

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here.
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP