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.

Origin Cilantro Chicken Curry / Dhaniya Chicken

Dhaniya Chicken, or Cilantro Chicken Curry, is a popular dish in North India, especially in Punjabi and Mughlai cuisines. The generous use of cilantro gives the curry a fresh, herbaceous flavor, balancing the richness of the spices.

What I Love About This Recipe

It’s a vibrant, aromatic curry that brings together the earthy taste of chicken and the refreshing punch of cilantro. The curry is flavorful without being overly heavy, and it’s perfect with naan or rice

Also Read : Sheet Pan Hawaiian Chicken

Cilantro Chicken Curry / Dhaniya Chicken

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

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

• 1 large onion, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 1½ cups fresh cilantro (coriander) leaves, chopped

• 1 tbsp ghee or oil

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• ½ tsp red chili powder

• 1–1½ cups water or chicken stock

• Salt to taste

• Fresh cream or yogurt (optional)

• Lemon wedges for garnish

Directions

• Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and sauté until aromatic.
• Add pureed tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until oil separates from the masala.
• Add chicken pieces and sauté until they turn white.
• Add 1 cup of water or chicken stock, cover, and cook for 15–20 minutes, until chicken is tender.
• Stir in chopped cilantro leaves and garam masala, cooking for an additional 5 minutes.
• (Optional: add a splash of cream or yogurt for a creamy finish.)
• Garnish with fresh cilantro leaves and serve with naan or rice.

Notes

• You can also make this curry in a pressure cooker for a faster result.
• For extra flavor, add a pinch of kasuri methi (dried fenugreek leaves) towards the end.
• Adjust chili powder and spices to your preferred heat level.

The post Cilantro Chicken Curry / Dhaniya Chicken appeared first on RecipeWikki.