Origin Indian Chicken Curry

Indian chicken curry has roots that stretch back centuries, with regional variations all over India. The combination of aromatic spices and slow-cooked chicken creates a dish that reflects India’s rich culinary heritage.

Why You’ll Love This Recipe

This recipe strikes the perfect balance between spicy, tangy, and savory flavors. It’s straightforward to prepare, uses simple ingredients, and delivers a hearty meal that pairs beautifully with rice or Indian breads like naan and roti.

Also Read : Carrot Bundt Cake

Indian Chicken Curry

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 1 lb (450g) chicken pieces (bone-in or boneless)

• 2 tbsp oil or ghee

• 2 large onions, finely sliced

• 2 tomatoes, pureed or chopped

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp red chili powder (adjust to taste)

• 1 cup water or chicken stock

• Fresh cilantro, chopped (for garnish)

• Salt to taste

Directions

• Heat oil or ghee in a large pan over medium heat. Add sliced onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Add pureed tomatoes and cook until oil starts to separate from the masala.
• Mix in turmeric, coriander, cumin, red chili powder, and salt. Cook spices for a minute.
• Add chicken pieces and sauté until they are coated well with the masala.
• Pour in water or stock, cover, and simmer on low heat for 25–30 minutes until the chicken is tender and cooked through.
• Stir in garam masala and cook for another 2 minutes.
• Garnish with fresh cilantro and serve hot with steamed rice or Indian breads.

Notes

• Use bone-in chicken for more flavor, but boneless works too.
• Adjust spice levels according to your taste.
• For a richer curry, add a splash of cream or coconut milk toward the end.
• Leftovers taste even better the next day!

The post Indian Chicken Curry appeared first on RecipeWikki.

Origin Indian Chicken Curry

Indian Chicken Curry is a staple in Indian cuisine, with countless regional variations. It’s known for its vibrant spices and comforting flavors, typically served as a main dish in both home kitchens and restaurants worldwide.

What I Love About This Recipe

The combination of warm spices, tangy tomatoes, and creamy yogurt (or coconut milk) creates a deeply satisfying curry. It’s incredibly flavorful and can be adjusted to your heat preference — comforting, yet packed with vibrant flavors.

Also Read : Glazed Easter Carrots

Indian Chicken Curry

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

230

kcal

Ingredients

• 1 lb (450g) chicken, boneless and skinless, cut into bite-sized pieces

• 2 tbsp oil or ghee

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece of ginger, grated

• 1–2 green chilies (optional, for heat)

• 1 tbsp curry powder or garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric powder

• 1 tsp chili powder (adjust to taste)

• 1 cup diced tomatoes (fresh or canned)

• ½ cup plain yogurt or coconut milk

• 1 cup chicken broth or water

• Salt to taste

• Fresh cilantro, chopped, for garnish

• Juice of half a lemon (optional)

Directions

• Heat oil or ghee in a large pot over medium heat.
• Add the chopped onion and sauté for 5–7 minutes until softened and golden.
• Add garlic, ginger, and green chilies (if using). Cook for 1–2 minutes until fragrant.
• Stir in curry powder, cumin, coriander, turmeric, and chili powder. Cook for another 1–2 minutes to toast the spices.
• Add diced tomatoes and cook for 5 minutes until the tomatoes break down and become saucy.
• Add the chicken pieces and cook for 5–7 minutes until they are browned and coated with the spice mixture.
• Pour in the chicken broth (or water) and bring the mixture to a simmer. Cook for 15–20 minutes until the chicken is fully cooked and the curry has thickened.
• Stir in yogurt (or coconut milk) and simmer for another 5 minutes to combine and make the sauce creamy.
• Season with salt to taste and finish with a squeeze of lemon juice (optional).
• Garnish with fresh cilantro and serve hot with rice or naan.

Notes

• Adjust the level of heat by adding more or less chili powder or fresh chilies.
• You can also add vegetables like potatoes or peas to make the curry heartier.
• If you prefer a smoother sauce, blend the curry mixture before adding the chicken.
  This curry pairs wonderfully with plain basmati rice, jeera rice, or naan.

The post Indian Chicken Curry appeared first on RecipeWikki.