Chicken Curry Recipe

INGREDIENTS 1 cup = 240 ml. ½ kg bone-in chicken (optional – boneless) 2-3 tbsp. Oil 1 small bay leaf (tej patta) 4 cloves (laung) 2 inch cinnamon stick (dalchini) 3 green cardamom (elaichi) ½ tsp. Catch cumin powder (jeera) 2 green chillies 3 medium onions (finely chopped/grated/paste) 1 tbsp. ginger garlic paste 2 medium tomatoes (chopped/puree) ¼ tsp. Catch turmeric powder (haldi) Salt as needed ¾ tsp. or 1 tsp Catch red chilli powder (as per taste) 1 ½ tsp. Catch garam masala powder chopped coriander or mint leaves ½ - 1 cup hot water Optional: 2 tbsp. yoghurt or curd/ 10 cashews (ground to a paste) Accompaniments with Chicken Curry:

  1. Plain rice/ pulao / jeera rice
  2. Indian soft breads: Naan or rotis
  3. Any variety of raita would taste great too


  1. Wash chicken thoroughly and drain off the water completely.
  2. Chop onions and tomatoes finely. Make the ginger garlic paste.
How to make Chicken Curry:
  1. First, heat oil in a deep pan, add all the dry spices and fry till you get the aroma, just for about a minute.
  2. Add onions and chillies. Fry evenly till golden. Add the ginger garlic paste and fry till the raw smell goes off.
  3. Next, add the mashed tomatoes or puree, Catch turmeric powder and salt. Mix well and cook until the tomatoes turn soft.
  4. Add curd or cashew paste and Catch red chilli On a low flame, cook until the raw smell goes away.
  5. Add chicken, Catch garam masala powder and coriander or mint leaves. Fry till the meat turns white. This takes about 3 minutes.
  6. In a separate pot, heat 1 cup of water. Use the water cautiously, as sometimes, chicken may release moisture.
  7. Pour hot water just enough to make a thick gravy. Do not add too much water.
  8. Cover and cook on a medium flame till it is cooked
  9. Add salt as per requirement.
  • Cover and cook on a low flame for 3-5mins. When the chicken is cooked completely, it will fall off the bone easily.
  • Lastly, add the coriander leaves, cover and switch off the heat.
  • Relish the taste of the best chicken curry dish.
Recipe Notes/ Suggestions:
  1. Chicken curry always tastes better with bone-in chicken. However, boneless chicken can be used.
  2. Adding cold water to chicken can make it hard or tough, so make sure to use hot water.
  3. If you are using natu kodi / kozhi (country chicken), you can make this chicken gravy in a pressure cooker and cook for 4 whistles on a medium flame.
Other than the Chicken Curry recipe, there are some other easy Indian dinner recipes that you can try making at home too:
  1. Anda Curry/Egg Curry
  2. Malai Kofta Curry
  3. Paneer Kofta Curry
  4. Nargisi Anda


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