This chicken curry recipe is worth bookmarking if you are looking for a typical Indian-style spicy and soupy curry with onion and tomato masala.
Estimated reading time: 6 minutes
- My Family’s Chicken Curry Recipe
- Why You’ll Love This Chicken Curry
- The Curry Paste
- Best Cut Of Chicken For Curry
- How To Make Chicken Curry
- Serving Suggestion
- Leftover Curry Usage
- Indian Chicken Curry Recipe
My Family’s Chicken Curry Recipe
In India, every family has its own chicken curry recipe. So does mine. It is rustic, spicy, flavoursome, and insanely delicious. Like any authentic Indian dish, it is a time and labour-intensive curry recipe. But is it worth it? I would say absolutely YES!
In my debut cookbook, The 100 Best Curries , I have included the instant pot method of this curry recipe.
Every Sunday, we have this chicken curry situation. With steamed basmati rice on the side, sliced onion salad, and plenty of soupy, spicy Indian chicken curry, our family lunch is a blissful experience.
Why You’ll Love This Chicken Curry
- gluten and nut-free curry
- instant pot-friendly curry
- no chicken marination is required
- it is an easy-to-make, one-pot recipe
- it will connect you with authentic Indian flavours
- all the masala is made from scratch for this curry at home
The Curry Paste
You need two types of homemade paste for this chicken curry.
- Onion Paste: This one is a paste of fried onions. The sliced onions are fried in mustard oil till golden brown. Grind them to a smooth paste in a blender without using water.
- Tomato Paste: It is a ground paste of tomato, dried red chilli, garlic, and ginger.
Best Cut Of Chicken For Curry
To make an Indian chicken curry, the best choice would be bone-in meat pieces . The chicken bones lend a delicious flavour to the curry. You can use a combination of bone-in chicken thigh and the leg piece.
This curry can be made with boneless, skinless chicken pieces as well. Try to use boneless chicken thighs as they are much juicier and don’t get dry, unlike chicken breast.
If you are using boneless chicken breast pieces, try not to use frozen ones and avoid over-cooking them.
How To Make Chicken Curry
- Step 1: Make a fine paste of tomato, garlic, ginger, and dry red chillies. Use 1 – 2 tablespoons of water to make the smooth paste. Set aside ( image 1 ).
- Step 2: Next, heat mustard oil in the Kadhai. Once it’s smoking hot, add sliced onion and fry till they are golden brown ( images 2 & 3). Transfer onion to a plate. Allow becoming lukewarm.
- Step 3: Grind them to a smooth paste without water ( image 4 ).
- Step 4: Add the bay leaf and cinnamon to the same kadhai in the leftover oil. Fry for 10 – 20 seconds to release their aroma.
- Step 5: Add the tomato paste, turmeric, red chilli powder, and coriander powder ( image 6 ). Fry over low-medium heat till the oil starts separating from the masala.
- Step 6: Add the chicken pieces, season with salt, and fry till they become pale white ( images 7 & 8 ). This usually takes 8 – 10 minutes. Do not rush this process.
- Step 7: Next, add the onion paste (image 9). Mix nicely. Cover and cook the chicken till its juices are released. Keep the flame at the lowest setting. Do not add any water.
- A good quality tender chicken does not take more than 10 minutes to get cooked. Open the lid, and check the chicken for doneness.
- Step 8: If cooked, add 1 Cup of water to make gravy (add coconut milk if you prefer) along with garam masala, dry fenugreek leaves, fresh coriander, and sliced green chilli (optional) ( image 10 ).
- Step 9: Simmer the curry for 5 – 10 minutes for the gravy to thicken. Taste the curry and add more seasoning if required.
Indian Chicken Curry is ready to serve.
Serving Suggestion
The best way to serve Indian chicken curry is with hot basmati rice or jeera rice . During the summer season, we have an additional chilled raita bowl to this Sunday menu to cool off the heat of spices. Or a tall glass of masala buttermilk to settle all the spices.
You can serve the chicken curry with paratha, chapati, dosa, or naan .
Some favourite side dishes that complement chicken curry are – sliced onion salad, kachumber salad , pickled onions, or a garlicky rasam .
Is this chicken curry spicy?
Yes, this is a rich and spicy chicken curry. In India, classic chicken curry is hot, spicy, and greasy, with a lot of oil floating on top. It is not everyone’s cup of tea if your palate is not accustomed to eating spicy food.
To make a mild chicken curry to suit your tastebuds:
- use curry powder instead of Garam Masala
- add 1 Cup of thick coconut milk instead of water
- reduce the number of dried red chillie s in the tomato paste
- use mild red paprika instead of Indian red chilli powder
Leftover Curry Usage
You can shred the leftover chicken curry pieces and use them as a curried filling for a wrap, taco, or sandwich. Or use the full bone-in pieces to make my cheat leftover chicken biryani .
The best way to store the leftover chicken curry is in an airtight container in the refrigerator. Reheat it in a microwave or saucepan before serving. Add a splash of coconut milk or cream the next day to make it saucy.
More Indian Curry Recipes
- Cauliflower Peas Curry
- Chicken Korma Curry
- Spinach Egg Curry
- Indian Keema Curry
- Soya Chaap Curry
- Dahi Potato Curry
- Paneer Curry
Ingredients
- ▢ 1 kilogram bone-in chicken pieces
Ingredients For Tomato Paste:
- ▢ 1 Cup chopped tomato
- ▢ 2 dry red chili
- ▢ 4 garlic cloves
- ▢ 1 inch piece of ginger
Ingredients For Onion Paste:
- ▢ 2 Cup sliced onion
- ▢ 1 Cup mustard oil
Other Ingredients For Curry:
- ▢ 1 bay leaf (tej patta)
- ▢ 1 cinnamon stick (dal chini)
- ▢ 1 teaspoon Kashmiri red chili powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ 1 teaspoon garam masala ( see recipe )
- ▢ Salt to taste
- ▢ 1 Cup water
- ▢ 2 tablespoon dry fenugreek leaves (kasuri methi)
- ▢ 1 – 2 sliced green chilli
- ▢ 1 tablespoon chopped fresh coriander
Instructions
- Wash and clean the chicken pieces. Pat them dry and set aside.
- Make tomato paste of chopped tomato, red chilli, garlic, and ginger using 1 – 2 tablespoons of water. Set aside.
- Heat mustard oil in the Kadhai. Once it’s smoking hot, add sliced onion and fry till they are golden brown in color . Transfer the fried onion to a plate. Allow becoming lukewarm. Grind them to a smooth paste without using water. Keep them aside.
- In the same kadhai, add the bay leaf and cinnamon in the leftover oil. Fry for 10 – 20 seconds to release their aroma.
- Add the tomato paste, turmeric, red chili powder, coriander powder, and fry over low-medium heat till oil starts separating from the masala.
- Add the chicken pieces, season with salt, and fry till they become pale white. This usually takes 8 – 10 minutes. Do not rush this process.
- Next, add the onion paste. Mix nicely. Cover and cook the chicken till its juices are released. Keep the flame at the lowest setting. Do not add any water. A good quality tender chicken does not take more than 10 minutes to get cooked. Open the lid, check the chicken for doneness.
- If cooked, add 1 Cup of water to make gravy (add coconut milk if you prefer) along with garam masala, dry fenugreek leaves, fresh coriander, and sliced green chili (optional).
- Simmer the curry for 5 – 10 minutes for the gravy to thicken a bit. Taste the curry and add more seasoning if required.
- Serve Indian chicken curry with rice or chapati.
Recipe Notes:
- To make an Indian chicken curry, the best choice would be bone-in meat pieces . This curry can be made with boneless, skinless chicken pieces as well. Try to use boneless chicken thighs as they are much juicier.
- Do not add any water in the curry till the chicken releases its juices else you will end up with dry meat pieces.
- Mustard oil gives an authentic taste to the curry. You can use coconut oil or ghee instead of mustard oil.
- Adjust the quantity of water or coconut milk according to how much gravy you need. If the curry is way too thin, let it simmer without any lid/cover for 5 – 10 minutes or till it thickens a bit.
- Follow my tips shared above to make the chicken curry less spicy.
- The best way to make curry with chicken breast is – to saute the pieces in masala till they are cooked and pale white. Transfer to a plate, finish making the curry, add cooked chicken pieces towards the end and simmer them in curry for 5 – 10 minutes before serving.
Nutrition
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Indian Chicken Curry Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
- 1 kilogram bone-in chicken pieces
Ingredients For Tomato Paste:
- 1 Cup chopped tomato
- 2 dry red chili
- 4 garlic cloves
- 1 inch piece of ginger
Ingredients For Onion Paste:
- 2 Cup sliced onion
- 1 Cup mustard oil
Other Ingredients For Curry:
- 1 bay leaf (tej patta)
- 1 cinnamon stick (dal chini)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon garam masala ( see recipe )
- Salt to taste
- 1 Cup water
- 2 tablespoon dry fenugreek leaves (kasuri methi)
- 1 - 2 sliced green chilli
- 1 tablespoon chopped fresh coriander
Instructions
- Wash and clean the chicken pieces. Pat them dry and set aside.
- Make tomato paste of chopped tomato, red chilli, garlic, and ginger using 1 - 2 tablespoons of water. Set aside.
- Heat mustard oil in the Kadhai. Once it’s smoking hot, add sliced onion and fry till they are golden brown in color . Transfer the fried onion to a plate. Allow becoming lukewarm. Grind them to a smooth paste without using water. Keep them aside.
- In the same kadhai, add the bay leaf and cinnamon in the leftover oil. Fry for 10 – 20 seconds to release their aroma.
- Add the tomato paste, turmeric, red chili powder, coriander powder, and fry over low-medium heat till oil starts separating from the masala.
- Add the chicken pieces, season with salt, and fry till they become pale white. This usually takes 8 – 10 minutes. Do not rush this process.
- Next, add the onion paste. Mix nicely. Cover and cook the chicken till its juices are released. Keep the flame at the lowest setting. Do not add any water. A good quality tender chicken does not take more than 10 minutes to get cooked. Open the lid, check the chicken for doneness.
- If cooked, add 1 Cup of water to make gravy (add coconut milk if you prefer) along with garam masala, dry fenugreek leaves, fresh coriander, and sliced green chili (optional).
- Simmer the curry for 5 – 10 minutes for the gravy to thicken a bit. Taste the curry and add more seasoning if required.
- Serve Indian chicken curry with rice or chapati.
Notes
- To make an Indian chicken curry, the best choice would be bone-in meat pieces . This curry can be made with boneless, skinless chicken pieces as well. Try to use boneless chicken thighs as they are much juicier.
- Do not add any water in the curry till the chicken releases its juices else you will end up with dry meat pieces.
- Mustard oil gives an authentic taste to the curry. You can use coconut oil or ghee instead of mustard oil.
- Adjust the quantity of water or coconut milk according to how much gravy you need. If the curry is way too thin, let it simmer without any lid/cover for 5 - 10 minutes or till it thickens a bit.
- Follow my tips shared above to make the chicken curry less spicy.
- The best way to make curry with chicken breast is - to saute the pieces in masala till they are cooked and pale white. Transfer to a plate, finish making the curry, add cooked chicken pieces towards the end and simmer them in curry for 5 - 10 minutes before serving.
Nutrition
Lemon Coriander Soup is a light, zesty, and aromatic appetizer perfect for any season. Try making a pot today, and relish the comfort of this classic soup!
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Soup
- Lemon Coriander Soup Recipe
Whether you are looking for a comforting bowl of soup on a chilly evening or a low-calorie appetizer during a detox, lemon coriander soup is an excellent choice.
It combines the zesty freshness of lemon with the herbaceous flavour of coriander to create a comforting bowl of goodness.
Why Lemon Coriander Soup?
- Health Benefits : Packed with vitamin C from lemon and antioxidants from coriander, this soup boosts immunity, aids digestion, and promotes overall health.
- Low in Calories : Ideal for those watching their calorie intake, lemon coriander soup is light yet filling.
- Customizable : It can be adapted to suit various dietary preferences, whether vegan, gluten-free, or low-carb.
- Quick and Easy : With minimal ingredients and a simple cooking process, this soup is perfect for busy weeknights or lazy weekends.
Ingredients You’ll Need
- Fresh Coriander Leaves and Stalks are the key flavouring ingredients for this soup.
- Flavour Enhancers: Ginger, Celery, Garlic, Green Onion
- Vegetables: Carrot, Mushroom, Cabbage, Green Beans
- Lime Juice perfectly complements the flavour of garlic and coriander.
- Vegetable Stock to make the base of the soup. Substitute it with water or stock powder.
- Vegetable Refined Oil or sesame oil to saute the aromatics.
- Corn Starch slurry to thicken the soup and give a luscious consistency.
- Salt, and Black Pepper for seasoning.
- Optional Add-ins: Sweet Corn Kernels, Silken tofu or Paneer, Shredded Chicken
How To Make Soup
Step 1: Sauté the Aromatics
- Heat oil in a large pot over medium heat.
- Add minced garlic, ginger, celery, and green onion. Sauté for 1 minute or until fragrant. No need to brown them.
- Stir in the chopped onions and cook until they turn translucent.
Step 2: Add Vegetables and Stock
- Add shredded vegetables to the pot. Saute for a minute.
- Pour in the vegetable stock. Season with salt and pepper.
- Add cornstarch slurry. Mix well.
- Reduce the heat and let the soup simmer for 8-10 minutes, allowing the flavours to meld together and become slightly thick. Do not overcook the soup.
Step 3: Season and Flavour
- Turn off the heat and stir in the freshly squeezed lemon juice.
- Add the freshly chopped coriander leaves and finely diced paneer. Mix well.
Lemon coriander soup is highly adaptable. Here are some ideas to make it your own:
- For a Creamier Texture blend half of the soup and mix it back.
- Vegan Protein Boost : Add tofu, chickpeas, or edamame.
- Spice It Up : Add green chillies or add a pinch of red chilli flakes.
- Add Noodles : Cook noodles in the simmering soup and serve it like a one-pot vegetable meal.
More Soup Recipes
- Minestrone Soup
- Green Goddess Soup
- Tibetan Thukpa Soup
- Vegetable Barley Soup
- Tomato Couscous Soup
- Vegan Thai Coconut Soup
Ingredients
- ▢ 1 tablespoon vegetable refined oil
- ▢ 1 tablespoon minced garlic
- ▢ ½ tablespoon minced ginger
- ▢ 1 celery stalk, finely chopped
- ▢ 1 tablespoon green onion, finely chopped
- ▢ 1 small size onion, finely chopped
- ▢ 1 Cup mixed vegetables (carrot, cabbage, mushroom), shredded
- ▢ ¼ Cup finely chopped green beans
- ▢ 3 Cup vegetable stock (get recipe)
- ▢ 1 tablespoon cornflour (cornstarch)
- ▢ ½ teaspoon salt or to taste
- ▢ ¼ teaspoon crushed black pepper or to taste
- ▢ 100 gram paneer (cottage cheese), cut into cubes
- ▢ handful of fresh coriander leaves, chopped
- ▢ 1 lime, juiced
Instructions
- Heat oil in a large pot over medium heat.
- Add minced garlic, ginger, celery, and green onion. Sauté for 1 minute or until fragrant. No need to brown them.
- Stir in the chopped onions and cook until they turn translucent.
- Add shredded vegetables to the pot. Saute for a minute.
- Pour in the vegetable stock. Season with salt and pepper.
- Combine cornstarch with ¼ cup of water and make a smooth slurry. Add it to the simmering soup. Stir nicely to combine and avoid lump formation.
- Reduce the heat and let the soup simmer for 8-10 minutes, allowing the flavours to meld together and become slightly thick. Do not overcook the soup.
- Turn off the heat and stir in the freshly squeezed lemon juice. Add the freshly chopped coriander leaves and finely diced paneer. Mix well.
- Serve lemon coriander soup warm.
Recipe Notes:
- Lemon coriander soup stores well in the refrigerator for up to 3 days. To adjust the consistency, reheat it gently on the stovetop or in the microwave, adding a splash of water or stock if needed.
- Adding cornstarch for thickening is optional. The soup tastes good and comforting even without starch.
- Do not add lemon while boiling or simmering the soup. It might become bitter.
Nutrition
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