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 cooked slowly 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:

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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 into 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 like.

• 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, 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 any meat curry recipe. My homemade garam masala is the key ingredient of 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 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
• Palak Paneer-Spinach and Indian Cheese 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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