Authentic Indian Chicken Curry Recipe – A Spicy and Flavorful Delight

By -

 


Authentic Indian Chicken Curry Recipe – A Spicy and Flavorful Delight

If you're looking for a traditional Indian chicken curry recipe that’s rich in flavor and easy to make at home, you’ve come to the right place! This homestyle chicken curry is packed with aromatic spices, tender chicken, and a luscious curry gravy that pairs perfectly with steamed rice or buttery naan.

⭐ Why You'll Love This Indian Chicken Curry:

  • Uses simple pantry spices and ingredients

  • Full of authentic Indian flavor

  • Ready in under an hour

  • Great for meal prep or a cozy weekend dinner

📝 Ingredients

For the Marinade:

  • 500g (1 lb) chicken (bone-in or boneless, skinless, cut into pieces)

  • 1/2 cup plain yogurt

  • 1 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp salt

  • 1 tbsp ginger-garlic paste

For the Curry:

  • 2 tbsp oil (vegetable, sunflower, or mustard oil)

  • 2 large onions, finely sliced

  • 2 tomatoes, finely chopped or pureed

  • 1 tbsp ginger-garlic paste

  • 1 tsp cumin seeds

  • 1 tsp coriander powder

  • 1/2 tsp garam masala

  • 1/2 tsp turmeric powder

  • 1 tsp red chili powder (adjust to taste)

  • Salt to taste

  • 1/2 to 3/4 cup water

  • Fresh coriander leaves for garnish

🍳 How to Make Indian Chicken Curry

Step 1: Marinate the Chicken

In a bowl, combine yogurt, turmeric, chili powder, salt, and ginger-garlic paste. Add chicken pieces and coat well. Cover and marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

Step 2: Sauté the Onions

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle. Add sliced onions and cook until golden brown (about 10-15 minutes).

Step 3: Add Tomatoes and Spices

Add ginger-garlic paste, stir for 1 minute. Then add chopped tomatoes. Cook until tomatoes break down and oil begins to separate (5-7 minutes). Add turmeric, coriander powder, chili powder, and salt. Mix well.

Step 4: Cook the Chicken

Add the marinated chicken to the pan. Cook on medium heat until chicken is sealed and slightly browned. Add water, cover, and simmer for 20-25 minutes or until chicken is fully cooked and tender.

Step 5: Final Touch

Sprinkle garam masala and stir. Simmer uncovered for 5 more minutes for the curry to thicken slightly. Garnish with chopped coriander leaves.

🍽️ What to Serve With Chicken Curry

  • Steamed Basmati Rice

  • Jeera (Cumin) Rice

  • Garlic Naan or Chapati

  • Raita or Pickles on the Side

🔍 Popular Tags and Keywords

  • Indian chicken curry recipe

  • How to make chicken curry

  • Authentic chicken curry

  • Indian dinner recipes

  • Curry with rice and naan

  • Easy homemade chicken curry

  • Spicy chicken curry



📌 Final Tips

  • For a richer curry, add a splash of coconut milk or cream at the end.

  • For more heat, add green chilies while sautéing the onions.

  • Leftovers taste even better the next day!


Comments

Post a Comment

Popular posts from this blog

Malaysian Curry Laksa

By -
Image
Traditionally made with rice noodles, prawns, chicken, tofu puffs and fish balls, this Malaysian curry laksa is not a dish of subtlety. A balance of sweet, sour, salty and spicy elements, popular accompaniments include Vietnamese mint and fried Asian shallots. SERVES 4-6 PREPARATION 50 MIN COOKING 20 MIN Ingredients 60 ml  (¼ cup) vegetable oil 1.5 litre  chicken stock 2½ tsp  grated palm sugar 450 g  chicken thighs with bone and skin, or chicken thigh fillets, thickly sliced 12  large raw king prawns, shelled, intestinal tract removed, tails left intact 500 ml  (2 cups) coconut milk 12  fish balls (see Note) 150 g tofu puffs (see note), thickly sliced  200 g (2½ cups) beansprouts 500 g  fresh thin rice noodles (see Note) fried Asian shallots (see Note), Vietnamese mint leaves (see Note), chilli sambal (see Note) (optional) and lime wedges, to serve Laksa paste 8  small dried re...
Read more

Penang Hokkien Mee Recipe (Prawn Mee / Har Meen / Mee Yoke / 福建虾面)

By -
Image
Stock ingredients: 1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag) 15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering) 2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste 1.5 lbs of pork ribs (cut into pieces) Salt to taste Chili Paste: 30 dried chilies (deseeded and soaked to soften) 10 shallots (peeled) 5 cloves garlic (peeled) 2 tablespoons of water 6 tablespoons of cooking oil 1 pound of yellow noodles (scalded) 1 pack of rice vermicelli (scalded) Some kangkong or water convolvulus (scalded) Some bean sprouts (scalded) Toppings: 1/2 pound of lean pork meat (boiled and sliced thinly) 1/2 pound shrimp (shelled and deveined) 6 hard-boiled eggs (shelled and quartered) Some fried shallot crisps (store-bought) Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry th...
Read more

Malaysian Beef Rendang

By -
Image
Recipe by Trevor Hobson  "This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice." Ingredients  Original recipe makes  6 servings 3/8 pound   shallots 3 cloves   garlic 15   dried red chile peppers 5 slices   fresh ginger root 5   lemon grass, chopped 2 teaspoons   coriander seeds 2 teaspoons   fennel seeds 2 teaspoons   cumin seeds 1 pinch   grated nutmeg 1 tablespoon   vegetable oil 1 1/4 pounds   beef stew meat, cut into 1 inch cubes 1 1/2 tablespoons   white sugar 2 cups   shredded coconut 5   whole cloves 1   cinnamon stick 1 2/3 cups   coconut milk 7/8 cup   water salt to taste Directions Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. ...
Read more