Indian Chicken Curry

Method of this Indian Chicken Curry recipe is very very simple and the taste of this recipe is just awesome. Once you try this recipe at your kitchen, you just loved it.


Chicken – 1/2 kg

Onion – 5 big size or 200gm (finely chopped)

Garlic paste – 3 tsp

Ginger paste – 2 tsp

Tomato – 1 big size (finely chopped)

Oil – 4 tbsp

Cumin seeds – 1/4 tsp

Dry red chilli – 1 no

Chicken masala – 2 tsp

Garam masala – 1 tsp

Kashmiri red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Coriander leaves – 2 tbsp (finely chopped)

Whole spices (garam masala) :–

Cinnamon stick – 1/2 inch

Bay leaf – 2 no

Black paper – 5 no

Cloves – 4 no

Cardamom – 2 no

For marinating the chicken:-

Nicely wash the chicken and keep in a big bowl. After that add salt according to taste, turmeric powder 1/2 tsp, oil 2 tsp, curd (dahi) 1 tbsp and mix all the ingredients very well. Most importantly it needs to cover the bowl and keep for 2 hours.


First half crush the whole spices. After that heat a pan/kadhai on low flame add oil to it after oil became a little heat add cumin seeds, dry red chilli, crushed whole spices immediately add finely chopped onion, mix all the ingredients and fry till onion became light brown in colour ( don’t let the onion dark brown in colour ).

Here we add red chilli powder, turmeric powder, ginger paste, garlic paste and mix them all very well. Fry the masala in low to medium flame for 5-7 minutes or till the masala fully cooked after that add tomato. After adding the tomato, add 1/2 tsp salt (here we keep in mind that we add salt in the chicken while marinating it) and mix well. Fry the tomato for 7-10 minutes or till oil leaves the side.

After the masala is completely done add chicken masala and again fry the masala for 5 minutes. Now add the chicken and mix it with masala very well (here put the gas on low flame). In low flame cook the chicken by covering the lid for around 20 minutes by frying it with a regular interval of 2-3 minutes. While cook the chicken in low flame it leaves water. In medium flame again cook it for 15-20 minutes.

After 15 minutes check whether it is completely cooked or not, when all water dissolved from the chicken and oil leaves the side of the pan/kadhai it shows that chicken frying is done.

When chicken is completely done add 3 cups of water and mix well. Give it a boil and let it cooked for 5-10 minutes. Now switch off the gas add garam masala powder, chopped coriander leaves and mix well. Finally our Indian chicken curry is ready to serve.

*** If you like to add potato in chicken then add 2 medium size potatoes (1 potato cut into 4 pieces with skin) while adding the chicken. I have mentioned the time here for better guidance but if it takes more or less time than do it as required.

Leave a Reply

Your email address will not be published. Required fields are marked *