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Classic Indian Chicken Curry

Indian Chicken Curry is one of the most popular and comforting dishes in Indian cuisine, known for its rich gravy, aromatic spices, and tender chicken.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

maiMain Ingredients
  • 750 g chicken bone-in preferred, cut into medium-sized pieces
  • 3 tbsp oil or ghee
  • 2 medium onions finely sliced
  • 2 tomatoes finely chopped or pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 –2 green chilies slit
  • Fresh coriander leaves for garnish
Spices
  • 1 tsp turmeric powder
  • 1½ tsp red chili powder adjust to taste
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp salt or to taste
optional
  • ½ cup curd or yogurt for marination or creaminess
  • 1 tsp kasuri methi crushed, for aroma
  • ½ tsp black pepper adds subtle heat

Equipment

  • Thick-Bottomed Pan
  • Mixing Bowl
  • knife
  • cutting board
  • spatula
  • measuring spoons

Method
 

Marination (optional)
  1. Mix ½ cup yogurt, ½ tsp turmeric, 1 tsp red chili powder, ½ tsp salt, and 1 tsp ginger-garlic paste.
  2. Add the chicken and mix well.
  3. Let the chicken soak in it for 30 minutes to overnight in the fridge.
Sauté the Base
  1. Heat oil or ghee in a thick-bottomed pan.
  2. Add cumin seeds and let them crackle.
  3. Toss in sliced onions and sauté until golden brown.
Add Tomatoes & Spices
  1. Stir in the ginger-garlic paste and cook till the raw smell fades.
  2. Add tomatoes and cook till oil begins to separate.
  3. Mix in turmeric, red chili powder, coriander powder, and salt.
  4. Deglaze with a splash of water if masala sticks.
add chicken
  1. Drop in the chicken pieces and mix well.
  2. Cook on medium-high flame for 8–10 minutes until the chicken changes color and sears slightly.
simmer the cook
  1. Add ½ to 1 cup water depending on how thick you like your gravy.
  2. Cover and cook on low flame for 20–25 minutes or until chicken is fully cooked and tender.
  3. Stir occasionally so the bottom doesn’t burn.
final touch
  1. Sprinkle garam masala and kasuri methi (if using).
  2. Cook uncovered for 5 minutes to thicken the gravy.
  3. Garnish with fresh coriander leaves.
  4. Taste and adjust salt or spice before serving.