Chicken Curry
Chicken curry recipe for beginners. Learn how to make the best with basic pantry staples. So flavorful, tender & succulent chicken
- Total time
- 50 min
- Active time
- 15 min
- Yield
- 3, 3 people
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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Onion
1 cup (3 medium) onions ((fine chopped))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Curry Recipe
Ginger Garlic Paste
1 tablespoon ginger garlic paste (or ¾ inch ginger, 3 cloves garlic minced)
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Source: Chicken Curry Recipe
Tomatoes
½ cup (2 medium) tomatoes ((pureed or finely chopped))
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Details and source
Source: Chicken Curry Recipe
Hot Water
½ to 1 cup hot water ((or light coconut milk))
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Details and source
Source: Chicken Curry Recipe
Coriander Leaves
2 tablespoons coriander leaves (or mint leaves finely chopped)
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Source: Chicken Curry Recipe
Garam Masala
1 teaspoon garam masala ((½ tsp more if needed, adjust to taste))
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Details and source
Source: Chicken Curry Recipe
Additional ingredient notes
Ingredients & Substitutes
Choosing chicken: You can make this curry with boneless or bone-in chicken.
But bone-in chicken yields the best curry due to the marrow goodness. Bone-in chicken also thickens the curry without adding any thickener. Most traditional Indian households use the whole chicken that is cut to equal sizes. The curry is made with all the pieces – thighs, breasts etc. But if you are choosy you can use whatever you like. This kind of whole chicken that is cut up is known as curry-cut chicken. Whole spices: Whole spices like bay leaf, cinnamon, cloves and cardamoms impart additional flavor to the curry. While they can easily be left out if you do not have I advise giving them a try whenever possible. You will find the flavors of the curry more robust and intense.
Notes
You leave out the whole spices if you do not have.
But they add a more intense flavor to the curry. To prevent yogurt from splitting, add it to a bowl and whisk it well with a fork. Add 2 tbsps of onion tomato masala (made in the recipe) and mix it well with yogurt. Then lower the flame completely and pour the yogurt to the pan. To substitute yogurt, use 1.5 tbsps cashew butter or soak 12 cashew nuts or almonds or 3 tablespoons of white poppy seeds in half cup water for 30 minutes. Later blend it with 4 to 6 tablespoons water in a small grinder to make super smooth milk. If you don’t like chunky curry with onions and tomatoes then blend the onion tomato masala with half cup water in a blender. Adding cold water to chicken sometimes makes it hard or tough.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Variations
To make a Smooth Curry Sauce, simply cool the onion tomato masala and blend it with 1 cup water until smooth.
You don’t need to fish out the whole spices. First saute the chicken for a few minutes until pale, then simply strain the puree to the chicken and let simmer until you see traces of oil over. Add more hot water if you want to adjust the consistency. Make Creamy Chicken Curry You can make this chicken curry creamy by adding 4 tbsps of heavy cream, cooking cream, thickened cream or thick coconut milk towards the end. Also note that adding a lot of it will alter the flavor profile and may turn your dish bland. Related Recipes Dum ka Chicken Chicken Tikka Mas...
Method Overview
Structured method notes that are separate from the step timeline.
About this recipe
I have grown up eating many kinds of Indian Chicken Curries from various regions as my Mom was a food enthusiast.
So making a good Chicken Curry is something I learnt from my Mom. I have shared a lot of Chicken Curry & Lamb Curry recipes on this blog which are our family favourites. But this recipe is the most basic version and a great one to start with if you are a novice. This recipe uses the most basic ingredients in the traditional form & requires no fancy ingredients like canned tomatoes, stock or any sort of cream. But feel-free to use what you have on hand depending on where you live. Ex: replace the fresh tomatoes with canned. If you are a beginner please read the full post including Pro Tips, ingredients & substitutes and possible variations sections below before you try the recipe.
Pro Tips
Fine chop the onions so they cook down to a jammy texture in the curry.
This also helps to cook the onions faster. You may use a chopper or food processor for that. You can use chopped tomatoes or pureed tomatoes. I prefer to peel and deseed the tomatoes if using them in chopped form. If you want to use canned tomatoes or passata, you will need higher amount of ground spices. The specialty of this chicken curry is to slow cook on a low heat. Do not hurry up to finish the dish. A slow cooked dish is worth the effort as it really stands out in taste & flavor.
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
35 min
Cook time from the source recipe card.
Total
PassiveTotal
50 min
Total time from the source recipe card.
Step 1
Heat 2 tablespoons of oil in heavy bottom pan. When the oil turns hot, add 1 small bay leaf (or 1 sprig curry leaves) 2 inch cinnamon piece 4 cloves 3 green cardamoms. (All of these are optional but recommended)
Image detailssaute dry spices in hot oilSwasthis Recipes · Chicken Curry RecipeDev reference Inputs and tools6
Uses
- 2 to 3 tablespoons oil
- 2 tablespoons coriander leaves (or mint leaves finely chopped)
- 1 bay leaf (or 1 sprig curry leaves)
- 4 cloves
- 2 inch cinnamon piece
- 3 green cardamom
Step 2
Add 1 cup very finely chopped onions and 1 chopped green chili pepper. Saute the onions till they turn golden. To speed up, I used another tbsp of oil here and this is optional.
Image detailsfrying onions in oilSwasthis Recipes · Chicken Curry RecipeDev reference 
Image detailssauteed onions to make currySwasthis Recipes · Chicken Curry RecipeDev reference Inputs and tools1
Uses
- 1 cup (3 medium) onions ((fine chopped))
Step 3
Add 1 tablespoon ginger garlic paste. Make sure the onions turn golden before adding ginger garlic.
Image detailsfrying ginger garlic pasteSwasthis Recipes · Chicken Curry RecipeDev reference Inputs and tools1
Uses
- 1 tablespoon ginger garlic paste (or ¾ inch ginger, 3 cloves garlic minced)
Step 4
Saute ginger garlic for about 2 to 3 minutes or until the raw smell disappears completely.
2 min-3 min
Image detailscooking tomatoes for simple chicken curry recipeSwasthis Recipes · Chicken Curry RecipeDev reference Visual cue
until the raw smell disappears completely.
Checks2
Visual cueInfoVisualuntil the raw smell disappears completely.
Expected state: until the raw smell disappears completely.
TimingInfoTimingabout 2 to 3 minutes
Target: 2-3 minute
Expected state: Saute ginger garlic for about 2 to 3 minutes or until the raw smell disappears completely.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Curry Recipe
Step 5
Add ½ cup tomatoes (chopped or mashed or pureed). Also add ¼ teaspoon turmeric and ½ teaspoon salt.
Image detailsadding spice powder and cashew pasteSwasthis Recipes · Chicken Curry RecipeDev reference 
Image detailsadding garam masala to make chicken currySwasthis Recipes · Chicken Curry RecipeDev reference Inputs and tools2
Uses
- ½ cup (2 medium) tomatoes ((pureed or finely chopped))
- ½ to ¾ teaspoon salt ((adjust as needed))
Step 6
Next fry until the tomatoes turn completely mushy and the raw smell has gone.
Image detailsonion tomato masala in a kadaiSwasthis Recipes · Chicken Curry RecipeDev reference Visual cue
until the tomatoes turn completely mushy and the raw smell has gone.
Checks1
Visual cueInfoVisualuntil the tomatoes turn completely mushy and the raw smell has gone.
Expected state: until the tomatoes turn completely mushy and the raw smell has gone.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Curry Recipe
Step 7
Add 1 teaspoon red chili powder and ¼ cup whisked yogurt (curd). Check the tips section below to know tips on how to prevent yogurt from splitting in the curry. To substitute yogurt, you can soak 12 cashew nuts or almonds or 3 tablespoons white poppy seeds in ½ cup hot water for 30 minutes. Blend it to a smooth paste & add here.
Image detailssaute chicken with onion tomato masalaSwasthis Recipes · Chicken Curry RecipeDev reference Checks1
TimingInfoTimingfor 30 minutes
Target: 30 minute
Expected state: To substitute yogurt, you can soak 12 cashew nuts or almonds or 3 tablespoons white poppy seeds in ½ cup hot water for 30 minutes.
Troubleshooting1
CautionSeparated Or Broken MixtureStep 7 · Step 7Separated or Broken Mixture
The mixture separates or breaks.
Most often thick yogurt with lesser whey, won’t split in the curry but however for unknown reasons it may sometimes happen.
Prevention
Simply whisk the yogurt with a fork until smooth.
Inputs and tools5
Uses
- ¼ cup yogurt ((or 1½ tbsp cashew butter or 12 cashews powdered & pureed with ¼ cup water, refer notes))
- ½ to 1 cup hot water ((or light coconut milk))
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (or smoked paprika (½ tsp for less spicy))
- 1 teaspoon coriander powder
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Curry Recipe
Step 8
Saute on a medium flame until the mixture becomes thick and begins to smell good. Optional – If you do not like chunky onions in your curry, then cool and blend this with water to a smooth puree.
Image detailscook covered on a low heatSwasthis Recipes · Chicken Curry RecipeDev reference Visual cue
until the mixture becomes thick and begins to smell good.
Checks2
TextureInfoTextureuntil the mixture becomes thick and begins to smell good.
Expected state: until the mixture becomes thick and begins to smell good.
HoldingMain recipeSource holding instruction
Saute on a medium flame until the mixture becomes thick and begins to smell good. Optional – If you do not like chunky onions in your curry, then cool and blend this with water to a smooth puree.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Curry Recipe
Step 9
Add the following ingredients ½ kg chicken (about 1 lb) 1 teaspoon garam masala powder 1 teaspoon coriander powder 2 tablespoons chopped coriander leaves or mint leaves.
Step 10
Saute for 3 to 4 mins or until the chicken turns pale.
Image detailsadding hot water to make chicken currySwasthis Recipes · Chicken Curry RecipeDev reference Visual cue
until the chicken turns pale.
Checks2
Visual cueInfoVisualuntil the chicken turns pale.
Expected state: until the chicken turns pale.
TimingInfoTimingfor 3 to 4 mins
Target: 3-4 minute
Expected state: Saute for 3 to 4 mins or until the chicken turns pale.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Curry Recipe
Step 11
Cover and cook on a low flame for about 3 to 4 mins so the chicken absorbs the flavors. Meanwhile, heat 1 cup water in a separate pot. You can also microwave the water in a cup for 1 min.
Step 12
Pour ½ to ¾ cup hot water or as needed. Using cold water often makes the meat tough & hard.
Step 13
Make sure you use just enough water to partially cover the chicken. Cover and cook on a low to medium heat until soft tender. It took about 10 mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not cook on a high temperature.
medium heat
Image detailsGarnishing chicken curry with coriander leavesSwasthis Recipes · Chicken Curry RecipeDev reference Visual cue
until soft tender.
Checks2
TextureInfoTextureuntil soft tender.
Expected state: until soft tender.
TimingInfoTimingabout 10 mins
Target: 10 minute
Expected state: It took about 10 mins for me.
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Curry Recipe
Step 14
Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and add more salt if need. Also add ½ teaspoon more garam masala if you feel the curry is low on flavor. When the curry reaches a desired consistency switch off the stove. Add some coriander leaves for garnish. Keep covered until you serve. Serve chicken curry with rice, turmeric rice, jeera rice, ghee rice, naan or chapathi. Also have a simple raita & onion salad or kachumber to go on the side.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
3, 3 people
Garnish
Source step 14 creates or uses garnish.
Mixture
Source step 8 creates or uses mixture.
Paste
Source step 3 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
You leave out the whole spices if you do not have.
You leave out the whole spices if you do not have. But they add a more intense flavor to the curry.
To prevent yogurt from splitting, add it to a bowl and whisk it well with a fork.
To prevent yogurt from splitting, add it to a bowl and whisk it well with a fork. Add 2 tbsps of onion tomato masala (made in the recipe) and mix it well with yogurt. Then lower the flame completely and pour the yogurt to the pan.
To substitute yogurt, use 1.5 tbsps cashew butter or soak 12 cashew nuts or almonds or 3 tablespoons of white poppy seeds in half cup water for 30 minutes.
To substitute yogurt, use 1.5 tbsps cashew butter or soak 12 cashew nuts or almonds or 3 tablespoons of white poppy seeds in half cup water for 30 minutes. Later blend it with 4 to 6 tablespoons water in a small grinder to make super smooth milk.
If you don’t like chunky curry with onions and tomatoes then blend the onion tomato masala with half cup water in a blender.
If you don’t like chunky curry with onions and tomatoes then blend the onion tomato masala with half cup water in a blender.
Adding cold water to chicken sometimes makes it hard or tough.
Adding cold water to chicken sometimes makes it hard or tough. So use hot water.
This chicken curry can be cooked in coconut milk instead of water.
This chicken curry can be cooked in coconut milk instead of water. Do not pour cold coconut milk. Heat up and add.
Please choose a good garam masala for the recipe especially if using store bought.
Please choose a good garam masala for the recipe especially if using store bought. Some brands sell really pungent garam masala. Use it with caution.
You can also use 3 to 4 tbsps of cream or thick coconut milk towards the end if you prefer.
You can also use 3 to 4 tbsps of cream or thick coconut milk towards the end if you prefer. Just add it towards the end and turn off.
More source notes
Useful article notes that do not need to interrupt the cooking method.
Separated or Broken Mixture
The mixture separates or breaks.
Most often thick yogurt with lesser whey, won’t split in the curry but however for unknown reasons it may sometimes happen.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
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Adapted from source
Imported from the swasthis-recipes page for dev review.
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Chicken Curry Recipe
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