A comforting Chicken Curry Recipe is the ultimate homemade Indian dish to warm your soul with bold spices and tender chicken pieces in a rich, flavorful gravy.
This simple Chicken Curry Recipe is perfect for beginners and pairs wonderfully with steamed rice, fluffy roti, or warm paratha for a complete, satisfying meal.
Must-Have Ingredients for Chicken Curry Recipe
- Chicken (bone-in preferred) – brings depth of flavor and stays juicy while cooking.
- Onions – sautéed until golden for a naturally sweet, rich base.
- Tomatoes – add tangy brightness to balance the spices.
- Green chilies – infuse gentle heat; adjust for milder or spicier curry.
- Ginger garlic paste – deepens the aroma and gives the curry its signature kick.
- Yogurt – tenderizes the chicken and makes the gravy velvety.
- Kashmiri red chili powder – gives vibrant color without overpowering heat.
- Garam masala – an aromatic blend that completes the curry’s signature taste.
- Whole spices (bay leaf, cinnamon, cloves, cardamom) – optional but elevate the flavor beautifully.
- Fresh coriander leaves – for a fresh, herbal finish.
Quick Steps to Make Chicken Curry Recipe
Start by heating oil and tempering whole spices until fragrant. Add onions and green chilies, sauté until deep golden. Stir in ginger garlic paste and cook until aromatic. Mix in pureed tomatoes, turmeric, and salt; cook until mushy.
Lower the heat and gently fold in yogurt, chili powder, garam masala, and coriander powder. Add the chicken and fresh coriander leaves, sauté until the chicken turns pale. Cover and cook briefly so the meat soaks up the spices.
Pour in hot water gradually to make a thick gravy, cover, and simmer until the chicken is cooked through and tender. Taste and adjust seasoning if needed. Garnish with fresh coriander and serve hot with naan or rice.
Flavorful Tips & Easy Variations
For richer flavor, toast your whole spices a few extra seconds to unlock their oils. If you don’t have yogurt, swap it with cashew paste for a creamy, dairy-free version. Heat your water or coconut milk before adding it to keep the chicken tender.
For a silky curry, blend the onion-tomato base before adding the chicken. Love a milder curry? Use fewer chilies and swap Kashmiri chili powder with smoked paprika for mild warmth and gorgeous color. Stir in cream or coconut cream at the end for a luscious touch.
Keeping Chicken Curry Recipe Fresh
Leftover chicken curry tastes even better the next day as flavors deepen overnight. Store it in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stovetop, adding a splash of water if needed to loosen the gravy. For longer storage, freeze the curry in freezer-safe containers for up to a month. Thaw overnight in the fridge and reheat until piping hot for a quick, comforting meal any time.
Chicken Curry Recipe
Ingredients
- ½ to 1 cup hot water or light coconut milk
- ¼ cup plain yogurt or 1½ tbsp cashew butter or 12 cashews blended with ¼ cup water
- ½ to ¾ teaspoon salt adjust to taste
- 1 tablespoon ginger-garlic paste or ¾ inch fresh ginger and 3 garlic cloves minced
- 2 to 3 tablespoons oil
- ½ kg 1.1 lbs chicken, preferably bone-in (boneless acceptable)
- 1 bay leaf or 1 sprig curry leaves
- 4 whole cloves
- 2 inch cinnamon stick
- 3 green cardamoms
- 2 tablespoons finely chopped coriander or mint leaves
- 1 teaspoon garam masala adjust with extra ½ tsp if required
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder or smoked paprika ½ tsp for milder taste
- ¼ teaspoon turmeric powder
- 1 to 2 green chilies slit (omit for milder version; Thai, Indian, or serrano chilies)
- 1 cup finely chopped onions approx. 3 medium
- ½ cup pureed or finely chopped tomatoes about 2 medium
Instructions
- Heat oil over medium flame in a deep pan and introduce the whole spices—bay leaf, cinnamon, cloves, and cardamom. Stir in the chopped onions and green chilies; sauté for 7 to 8 minutes until the onions turn a deep golden brown. Add the ginger-garlic paste and continue to sauté for about a minute until fragrant. Incorporate the tomatoes, turmeric, and salt, stirring well and cooking until the tomatoes soften and break down. Reduce the flame to low and fold in the yogurt (or cashew paste) along with the red chili powder, garam masala, and coriander powder. Cook gently until the mixture turns aromatic. Add the chicken pieces and chopped coriander or mint leaves, frying over medium heat until the meat changes color to pale or white, roughly 3 minutes. Cover the pan and let the chicken simmer on low for 3 to 4 minutes, allowing it to soak up the flavors. Meanwhile, heat the water in a separate pot, avoiding cold water as it can toughen the meat. Pour just enough hot water (about ½ cup) to create a thick gravy. As the chicken cooks, it will release moisture—adjust with additional hot water if needed for desired consistency. Cover and continue to cook on medium heat until the chicken becomes tender and the curry thickens; properly cooked chicken will come away from the bone with ease. Taste and adjust salt if needed; add extra garam masala if more depth is desired. Finally, garnish with fresh coriander leaves, cover, turn off the heat, and serve alongside butter naan or jeera rice.