Chicken Curry Recipe | Authentic Indian Chicken Curry

An authentic Indian Chicken Curry recipe. This one-pot curry recipe is simple, easy to follow, and tastes phenomenal! This is a tested and perfected recipe for many many years.

Authentic Chicken Curry

Authentic Indian chicken curry is simmered with patience and love. Bone-in meat, Indian ground & whole spices, ginger-garlic, onion, and tomatoes cooked on low heat until tender.

Working-class families in India do not use heavy cream to create thick creamy curry. It is watered down to make it soupy to go with plain rice or cooked down for thicker curry to serve it with Roti(Indian flat bread).

Chicken curry is super easy to make. Anyone with beginning cooking skills can create a comforting curry.

What's in This Recipe

Meat & Produce:

Bone-in Chicken: an authentic Indian chicken curry is cooked with a whole chicken cut into pieces. Bone-in meat is the essence of Indian meat curries. I highly recommend using whole chicken cut into pieces for this recipe. Boneless chicken breast is a good substitute for bone-in chicken pieces.

• Tomatoes: I usually like to use pureed Roma or Vine tomatoes. Remove the seeds before pureeing them so you don't have to sieve them.
• Ginger & Garlic: grate the ginger and garlic or mince them in a food processor. I like to make and store large batches of ginger-garlic paste. It comes in handy in my kitchen.
• Onion: I like to thinly slice the yellow onion for chicken curry. That's how my mother did. You may run it through the chopper if you want.
• Oil: a generous amount of oil is a sign of rich and authentic Indian curry. I am using ½ cup of oil but you may adjust according to your desired quantity.

Whole & Ground Spice:

This recipe calls for all the standard Indian-powered spices like cumin, coriander, turmeric, and Kashmiri chili powder.

• I am using a blend of whole cinnamon sticks, bay leaves, green cardamom, cloves, and black peppercorn. Adding whole spices are optional but I highly recommend them for enhanced flavors. At least use a cinnamon stick, bay leaf, and cardamom if you can.
• Salt: I am using pink salt and measurements are based on pink salt. Use salt per your taste and the type of salt you may use.
• Garam Masala: I only use homemade garam masala for meat curry recipes. My homemade garam masala is the key ingredient in this recipe. Whenever a South Asian has tried my chicken curry, they have always asked for the recipe for my garam masala. It's a game-changer, I promise!

What to Serve Chicken Curry with:

Chicken curry is served with plain rice, Indian flatbread, naan, or millet bread.

I like to serve it with plain rice or whole wheat pita bread(making my life easier 😉 ) along with green chili, cucumber, and onion raita.

Easy boneless Chicken Curry

1. Marinade the boneless chicken breast pieces with all the listed powdered spices, ginger-garlic, and whole spices.
2. Heat a heavy-bottom pan over high heat. Add the oil to the pan. Once the oil starts to heat up, add chopped onions, and ½ teaspoon of salt to the pan.
3. Turn the heat to medium and sauté the onions until golden. It takes about 5 to 8 minutes.
4. Add marinated chicken to the pan. Sauté until chicken is no longer pink. 
5. Add tomato puree and stir well.
6. Cover and cook for 15 to 20 minutes or just until the chicken is tender. 
7. Garnish with chopped cilantro and serve it with plain rice, roti, or naan.

More Indian Curries You'll Love:

• Chicken and Potato Curry
• Aloo Palak (Indian Spinach and Potato)
• Palak Paneer-Spinach and Indian Cheese Curry
• Fish Curry
• Meatball Curry
• Dal Tadka
• Eggplant Curry
• Bhindi Kadhi-Okra Curry

Kitchen Tools You’ll Need:

• Food Processor
• Heavy Bottom Pan
• Good Kitchen Knife

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Chicken Curry Recipe | Authentic Indian Chicken Curry

Safiya | FeastwithSafiya

An authentic Indian chicken curry recipe. Easy to follow, one-pot curry recipe that can be made in under an hour. The recipe includes bone-in and boneless chicken curry recipe instructions.

5 from 10 votes

Print Pin

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Indian

Servings 8

Calories 327 kcal

Ingredients  

1x2x3x

• 2 pounds whole chicken cut into pieces , skin and excess fat removed
• 1 medium yellow onion , thinly sliced
• 4 medium Roma tomatoes , or 3 large vine tomatoes
• 2 tablespoons ginger-garlic paste , or 1 inch grated ginger & 5 to 6 grated garlic cloves
• ½ cup light olive oil , or any other light cooking oil
• 2 tablespoons chopped cilantro
• water , as needed
• 1-2 green chilis like Thai chili, jalapeno or Serrano , optional

Whole Spices

• 2 cinnamon sticks
• 4 green cardamom pods
• 4-5 cloves
• 3-4 whole peppercorns
• 2 bay leaves

Powdered Spices

• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 ½ teaspoons Kashmiri red chili powder , 1 teaspoon for less spicy
• ½ teaspoon Garam Masala , highly recommend my homemade Garam Masala
• 1 ¼ teaspoons pink salt , or to taste

Instructions 

• Puree the tomatoes in a food processor or blender, thinly slice an onion, and grate ginger and garlic.
• Heat a heavy-bottom pan over high heat. Add the oil to the pan. Once the oil starts to heat up, add chopped onions, whole spices, and ½ teaspoon of salt to the pan. (Salt helps cook onion evenly and dissolves extra moisture faster.)
  
• Turn the heat to medium and sauté the onions until golden. It takes about 5 to 8 minutes.
  
• Once the onion turns golden, add the ginger-garlic paste to it. Sauté ginger-garlic for about 1 minute or just until you no longer smell the raw ginger-garlic. now add chicken to the pan.
  
• Add all the ground spices and the rest of the salt. Stir to coat the spices on the chicken. Sauté for about 2-3 minutes.
  
• Add the tomato puree and sauté for another 2-3 minutes. Turn the heat down to low. Cover the pan and cook chicken on low for 10 minutes.
  
• After 10 minutes check for the water consistency in the curry. Add 2 tablespoons to ¼ cup water if needed. Cover and cook the curry on low for 20 minutes or just until the chicken is tender. Stir once in between cooking.
  
• Uncover and add garam masala. Taste test for salt. Add more salt if needed. Simmer extra liquid until it dissolves or turn the heat off if you prefer to have the curry slightly soupy.
• Garnish with chopped cilantro. Serve with plain rice, naan, or roti(Indian flatbread).
  

Notes

Easy boneless Chicken Curry:

1. Marinade the boneless chicken breast pieces with all the listed powdered spices, ginger-garlic, and whole spices.
2. Heat a heavy-bottom pan over high heat. Add the oil to the pan. Once the oil starts to heat up, add chopped onions, and ½ teaspoon of salt to the pan.
3. Turn the heat to medium and sauté the onions until golden. It takes about 5 to 8 minutes.
4. Add marinated chicken to the pan. Sauté until chicken is no longer pink. 
5. Add tomato puree and stir well.
6. Cover and cook for 15 to 20 minutes or just until chicken is tender. 
7. Garnish with chopped cilantro and serve it with plain rice, roti, or naan.

Nutrition Information

Serving: 8g ,Calories: 327kcal ,Carbohydrates: 5.6g ,Protein: 34g ,Fat: 18.7g ,Saturated Fat: 2.8g ,Cholesterol: 87mg ,Sodium: 445mg ,Potassium: 401mg ,Fiber: 1.6g ,Sugar: 2.3g ,Calcium: 34mg ,Iron: 2mg

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