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Chicken Curry

Here’s a delicious and easy-to-follow chicken curry recipe that's full of flavor and perfect for pairing with rice, naan, or roti.
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Prep Time 15 minutes
Cook Time 40 minutes
Marination Time 30 minutes
Total Time 1 hour 25 minutes
Course chicken dishes, Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

For Marination:

  • 500 grams Chicken (bone-in or boneless)
  • 1/2 cup Yogurt (curd)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • Salt to taste

For Curry:

  • 3 tbsp Oil (vegetable or mustard oil)
  • 2 Large onions (finely chopped)
  • 2 Medium tomatoes (finely chopped or pureed)
  • 2 Green chilies (slit)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Cumin seeds
  • 3-4 Cloves
  • 2-3 Cardamom pods
  • 1 1-inch cinnamon stick
  • 1-2 Bay leaves
  • 1 tsp Turmeric powder
  • 1 tbsp Red chili powder
  • 1 tbsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Garam masala
  • Fresh coriander leaves – for garnish
  • Water – as needed
  • Salt to taste

Instructions
 

Marinate chicken:

  • In a bowl, mix chicken with yoghurt, ginger-garlic paste, turmeric, red chilli powder, and salt.
  • Cover and rest for at least 30 minutes.

Heat whole spices:

  • Heat oil in a pan on medium heat.
  • Add cumin seeds, cloves, cardamom, cinnamon, and bay leaves.
  • Sauté until aromatic.

Cook onions:

  • Add chopped onions and cook until golden brown.

Add aromatics:

  • Add ginger-garlic paste and green chillies.
  • Sauté for 1–2 minutes until the raw smell disappears.

Cook tomatoes:

  • Add tomatoes and cook until soft and oil begins to separate.

Add spice powders:

  • Add turmeric, red chilli powder, coriander powder, and cumin powder.
  • Mix and cook for 2–3 minutes.

Cook chicken:

  • Add marinated chicken and mix well.
  • Cook for 8–10 minutes until it starts releasing juices.

Simmer curry:

  • Add 1–1½ cups water, mix, and bring to a boil.
  • Cover and cook on low heat for 20–25 minutes until the chicken is tender.

Finish dish:

  • Add garam masala and simmer for 5 more minutes.

Garnish:

  • Garnish with fresh coriander leaves and serve hot.

Cooking:

  • Simmer on low heat until the chicken is tender and the curry thickens with oil separating on top.

Notes

Pro Tips:
✔ Use bone-in chicken for richer flavor
✔ Cook onions until deep golden
✔ Let masala release oil properly
✔ Adjust spice level to taste
✔ Add cream or coconut milk for richness
Keyword chicken, curry