It starts with chicken marinated in spices and yogurt, making it tender and tasty. Then, the chicken cooks in a sauce made with onions, tomatoes, and more spices, giving it a rich and comforting taste. Serve this delicious chicken curry with rice or bread, and you’ve got a hearty meal. It’s easy, straightforward, and sure to impress anyone looking for a taste of Indian cuisine. We have a lot of curries, I mean a lot! From Korma to Masala, Vindaloo to veggie curries like Gobi Matar and Palak Paneer, our life is full of varied and tasty curries. I want to cook so many other authentic curry recipes from India, but thought first to present you with my version of basic Indian curry. This is one of the simplest forms of curry, with a masala created by onion and tomato along with a few aromatics and spices. I marinated the chicken with some yogurt and a few of the same spices, and it does enhance the flavor of the chicken and the curry. Some people don’t even marinate the chicken and just follow the same process with masala. But I feel yogurt really adds a good flavor depth and texture overall. If you are a little overwhelmed to cook Indian food in your kitchen, this is just the starter curry you have been waiting for…
Why You Will Love My Easy Chicken Curry
Simple Ingredients: The recipe uses common Indian spices and ingredients compared to other complex curries. It’s Easy to Make: The straightforward steps are perfect for beginners. Comforting and Delicious Flavors: The warm, aromatic spices combined with the tangy tomatoes and creamy yogurt create a comforting and satisfying meal that’s perfect for any day of the week. Customizability: It’s easy to adjust the spice levels or add other ingredients, allowing you to tailor the dish to your liking.
Ingredients Needed
For Marination:
Chicken (Bone-in, Skinless Dark Meat): Bone-in, skinless chicken is great in curries, and dark meat is fall off the bone tender after cooking. Chicken breast might dry out and not be as tender as dark meat after braising for long time. Most of the Indian curries are made with skinless chicken, as the skin gets soggy in the end. Yogurt (Plain or Greek): Acts as a tenderizer for the chicken, breaking down proteins to make it more tender, while also adding a slight tanginess to the meat. Spices: Turmeric, coriander powder, Kashmiri red chili powder and cumin seeds. Ginger Paste & Garlic Paste: These pastes are crucial in Indian cooking. Salt: Essential for seasoning, it enhances all the other flavors in the marinade.
For Curry:
Oil: To fry the spices and onions. Use any neutral flavored oil like canola or vegetable. Whole Spices: Cardamom, cinnamon, bay leaves, black peppercorns, cumin seeds. These spices are tempered in oil to release their aromatic oils, creating a fragrant foundation for the curry. Onions: When finely diced and caramelized, onions add great sweetness and depth to the curry. Ginger Paste & Garlic Paste: Further contribute to the curry’s depth of flavor. Tomatoes: Their acidity balances the richness of the meat and dairy, breaking down to form a thick and flavorful sauce. Spice Powders: Turmeric, coriander powder, Kashmiri red chili powder, garam masala. Cilantro: Used both within the curry and as a garnish. Kasturi Methi (Dried Fenugreek Leaves): Optional, but highly recommended for adding a characteristic restaurant style curry flavor.
Indian Chicken Curry Recipe
- Marinate Chicken: Prepare bone-in, skinless chicken thighs by cutting them into large chunks. We keep the drumsticks whole. In a large bowl, combine all marinade ingredients. Add the chicken pieces to the marinade, ensuring they are well coated. Allow the chicken to marinate for a few hours, preferably 2-3 hours, or even overnight for deeper flavor.
- Sauté the Whole Spices: Heat oil in a large pot or Dutch oven over medium-high heat. Add whole spices (cardamom pods, pieces of cinnamon, bay leaves, black peppercorns, and cumin seeds). Sauté for a few seconds until fragrant.
- Brown the Onions: Stir in finely diced onions and cook until they start to brown, stirring continuously. Mix in ginger paste and garlic paste, cooking for a couple of minutes. Add diced tomatoes along with salt, turmeric, coriander powder, and Kashmiri red chili powder.
- Cook the Masala: Cook the onion tomato mixture until it thickens and oil begins to separate from the masala.
- Add Chicken: Add marinated chicken to the pot, mixing well with the masala. Cover and cook for a few minutes until the chicken starts releasing its juices.
- Finish the Curry: Pour in hot water and stir. Add chopped cilantro and cover the pot, allowing the curry to cook and the chicken to become tender. Near the end of cooking, sprinkle in kasuri methi and garam masala powder. Adjust the seasoning with salt. Let the curry simmer until it reaches the desired consistency. Turn off the heat and let it sit for 5-10 minutes to develop flavors and beautiful red color. Garnish the curry with additional chopped cilantro and serve with lime wedges on the side.
Serving Suggestions
Basmati Rice: My most favorite way to eat chicken curry. Naan Bread: Soft and slightly chewy, naan is great for scooping up the curry. Roti or Chapati: These whole wheat flatbreads are a traditional option for enjoying the curry. Cucumber Raita: A cool, refreshing yogurt-based cucumber side dish that helps balance the heat and spices of the curry. Lentil Dal: A side of lentil dal makes it an Indian feast night. Pickle (Achar): A small serving of spicy Indian pickle can add an extra kick and tanginess to each bite.
Alpana’s Tips
Marinate Overnight: If possible, let the chicken marinate overnight. This allows the flavors to penetrate deeply, resulting in more tender and flavorful meat. Don’t Rush the Masala: The most important step for a great curry is browning the onion. Please be patient and don’t rush this step. After adding the tomatoes and spices, give it time to cook till the oil starts separating and the flavors develop before adding the chicken. Balance the Heat: Although Kashmiri red chili powder is relatively mild, if your heat intolerant adjust the amount of chili powder accordingly. You can always add more, but it’s hard to take the heat out once it’s there. Use Hot Water: When adding water in to make the gravy, make sure it is hot (more than tap hot, actually heat it up). Cold or room temperature water can lower the temperature and interrupt the cooking process. Check for Doneness: Make sure the chicken is thoroughly cooked before serving. The meat should be easy to pull off the bone. For dark meat chicken, this is around 180°F internal temperature. Rest Before Serving: Letting the curry sit for 10-15 minutes after cooking allows the flavors to meld together better and deepens its bright red color. Consistency is Key: Adjust the amount of water to achieve your desired consistency. Some prefer a thicker sauce, while others like it a bit thinner.
Possible Variations
Coconut Milk: For a creamier texture and a slightly sweet flavor, use coconut milk instead of water. This adds a rich, creamier twist to the dish. Different Proteins: Substitute chicken with lamb, goat or shrimp. Adjust cooking times accordingly to ensure the meat is tender and cooked through. Spice Levels: Adjust the amount of Kashmiri red chili powder to make the curry milder or spicier according to your taste. Adding green chilies can also enhance the heat. You can also use regular red chili powder, which is Indian hot chili powder, for a spicier version. Add Nuts: Blend cashews or almonds into the sauce for a richer, creamier curry with a subtle nutty flavor, similar to korma. Potatoes or Peas: Add diced potatoes or green peas for extra texture and to bulk up the curry. Yogurt Free Version: For a curry without yogurt, skip the spiced yogurt marination, and simply cook chicken with onion-tomato mixture. You might have to amp up the spice amounts that go in the curry to get the same flavors.
Leftover and Storing
Curry tastes even better next few days as leftovers, as all the flavors get enhanced while it sits in your refrigerator. For storing leftover Indian chicken curry, start by allowing it to cool down to room temperature after cooking. Once cooled, transfer the curry into an airtight container, then refrigerate for 3-4 days. If you’d like to store it for longer, place the airtight container in the freezer, where the curry can be kept for up to 3 months. When you’re ready to enjoy it again, thaw the curry in the refrigerator overnight Reheat it gently on the stove or in the microwave, stirring occasionally so it heats evenly. I’ve wanted to give you this basic, super simple curry for a long time. Try it if you are curious about making your own chicken curry, authentic homestyle. It’s much easier than our kormas and vindaloos. Learn to cook like a local from curry land. This chicken curry is way to go!!!
Indian Chicken Curry, on our Gypsy Plate… enjoy!
More great Chicken Curries:Jamaican Curry ChickenSouth African Chicken CurrySri Lankan Chicken CurryTrinidadian Chicken CurryCountry Captain ChickenVietnamese Chicken CurryIndian Methi ChickenChicken Katsu Curry
