Chicken Curry Recipe

How to make Chicken Curry –

A deliciously simple chicken curry made with basic spices – perfect for any occasion.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Chicken (चिकन),

Cuisine : Indian

Course : Main Course Chicken

Chicken Curry

Chicken Curry Recipe Card

Chicken curry is one of those things that you can make in a ton of ways, but this recipe is a guaranteed hit. It gets made in a jiffy and packs a punch no matter what you accompany it with. In this recipe chicken on the bone is cooked in a flavourful masala made with ginger, garlic, onions, tomatoes and select spices till the meat is perfectly cooked, succulent and falls of the bone. If you want to have a good fool proof chicken curry – this recipe is a must try.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Curry Recipe

  • Chicken 800 grams

  • Onions, chopped 4-5 medium

  • Ginger, chopped 1 tablespoon

  • Garlic, chopped 1 tablespoon

  • Tomatoes, pureed 4-5 medium

  • Fresh coriander leaves chopped 1 tablespoon

  • Ghee 4 tablespoons

  • Cinnamon 1 inch stick

  • Cloves 4-5

  • Green cardamom 4-5

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 tablespoons

  • Cumin powder 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon



Step 1

Heat ghee/oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms and sauté for half a minute. Add onions and sauté till golden brown.

Step 2

Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring continuously.

Step 3

Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well. Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces and salt.

Step 4

Sauté on high heat for five minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done. Sprinkle garam masala powder and garnish with coriander leaves and serve hot.