Go Back
Delicious Chicken Curry is displayed as a featured image for a recipe article.

Best Chicken Curry Indian Recipe

This chicken curry recipe delivers a symphony of flavors with a rich, creamy texture. It involves marinating the chicken, blooming the spices, and building a flavorful base to create a truly authentic Indian curry experience.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 inch ginger, grated
  • 4 cloves garlic, minced
  • 2 green chilies, slit
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 cup chicken broth
  • 1/2 cup heavy cream or coconut milk
  • 1 tbsp garam masala
  • 2 tbsp chopped cilantro, for garnish
  • Salt to taste
  • Lemon wedges, for serving
  • Cooked rice, naan, or roti, for serving

Equipment

  • mixing bowl
  • Large pot or Dutch oven
  • Grater
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Spatula or spoon

Method
 

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well and marinate for at least 30 minutes (or up to overnight in the refrigerator).
  2. Sauté the Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes. Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until fragrant.
  3. Bloom the Spices: Add the coriander powder, cumin powder, turmeric powder, and red chili powder to the pot. Sauté for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the spices.
  4. Add Tomatoes and Chicken Broth: Add the canned diced tomatoes (undrained) and chicken broth to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Cook the Chicken: Add the marinated chicken to the pot. Stir well to combine. Bring the curry back to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
  6. Finish the Curry: Stir in the heavy cream or coconut milk and garam masala. Simmer for another 5 minutes to allow the flavors to meld. Season with salt to taste.
  7. Garnish and Serve: Garnish with chopped cilantro and serve hot with rice, naan, or roti. Offer lemon wedges for squeezing over the curry.

Notes

For a richer flavor, toast the spices lightly before blooming them in oil. If using yogurt as a base, temper it by whisking in a spoonful of the hot curry sauce before adding it to the pot to prevent curdling. Adjust the amount of chili powder to your spice preference. You can add vegetables like potatoes, peas, or cauliflower to the curry. Store leftovers in an airtight container in the refrigerator for up to 3 days.