Authentic Indian Chicken Curry Recipe

A plate of warm fluffy rice with Indian Chicken Curry, salad, and dal tadka; the taste and experience are unexplainable! So, ready to treat your taste buds to an explosion of flavor? Then try my Authentic Indian Chicken Curry Recipe once!!

Hold on tight because we’re about to dive into the world of authentic Indian chicken curry!!

The combination of Garam Masala, onion, ginger, garlic, and other spices will leave you craving more for this Chicken curry.

Now, I know what you are thinking. “Curry? That sounds complicated!”

But fear not, my busy bees out there!! because I have the perfect easy-to-make and budget-friendly one-pot recipe for you. So, if you are a student or a working mom, this dish is definitely a lifesaver.

When I was a kid, my mom and aunts used to make an amazing chicken curry that everyone loved. It was our go-to comfort food and always a hit with the fam.

But, the absolute best chicken curry I ever had was made by my grandma. It was next-level good! So, I decided to put my own spin on her recipe and add some modern flair.

What is Garam Masala (Hot Spices Mixture)? How to make Garam Masala at home?

If you are a fan of Indian food, you may already know about Garam Masala. One of the most common spices in Indian cuisine!

In fact, I have already covered it in my authentic paneer butter masala recipe. But in case you missed it, I am happy to share it again here. So, Let’s take a look!!

There are 2 variations of this magical mixture of spices –

1. Regular Garam Masala: cinnamon, green cardamom, cloves, black pepper pods, bay leaves, etc.
2. Shahi or Royal one: spices along with mace, nutmeg, black cardamom, star anise, etc.

In my Authentic Indian Chicken Curry Recipe, I used regular garam masala powder.

There’s no reason to buy when you can easily make it at home.

To make the regular one, just have to dry roast 40 grams of cinnamon, 20 grams of green cardamom, 1 tablespoon of cloves, 1 tablespoon of black pepper pods, and 5 to 6 bay leaves in a frying pot. After roasting, let them cool down a little bit. Grind the spices in a mixer blender.

See? How easy it is!!

You can now store your powder for 1 month in an airtight jar.

How do I serve this Chicken Curry?

This one-pot easy Indian chicken curry is a staple food item of my family. We usually have it, either at Lunch or Dinner.

I like to serve it with plain rice or roti (flatbread). Trust me, the combo of warm fluffy rice and this authentic chicken curry is out of this world!

To make the meal even better, I serve some sides – like onion and cucumber salad with lemon juice and a pinch of red chili powder, a mixed veggie dish, and the mighty Dal Tadka (mixed lentil dish). It’s the perfect meal that hits all the right spots!

If you are curious to try this dish for yourself, it’s super easy to make!

Just grab a plate and add some warm rice, chicken curry, a spoon or two of Dal Tadka, and some onion cucumber salad. Then, take a bite and get ready for an explosion of flavor in your mouth!

How to store this chicken curry?

Ah, the age-old question – how to store your delicious chicken curry?

Well, fear not, my foodie friends! It’s super simple!!!

Just pop it in an air-tight container (glass or plastic, your choice) and store it in the fridge for up to four days.

Or, if you want to save it for a rainy day, stick it in the freezer and it’ll be good to go whenever you need a quick and easy meal. Just remember to defrost it before warming it up in the microwave oven.

Equipment used for this Authentic Indian Chicken Curry Recipe

• Curry pot
• Mixer blender
• spice grinder
• Air-tight jar
• Air-tight box or container

Ingredients used for this Authentic Indian Chicken Curry Recipe

Marinating Ingredients:

• Chicken 450 Grams
• Lemon Juice 1 Tablespoon
• Turmeric Powder ½ Teaspoon
• Salt ½ Teaspoon

Gravy Ingredients:

• Oil 2 Tablespoons
• Dried Red Chili 2
• Whole Cinnamon Sticks
• Bay leaves 2
• Whole Cardamom 4
• Whole Cloves 4
• Black Pepper Pods 5 to 6
• Onion (Sliced) 1 Cup
• Green chilies (Chopped) 2 to 3
• Ginger Paste 1 Teaspoon
• Garlic and Cumin Seeds Paste 1½
• Tomatoes (Finely Chopped) 1 Cup
• Kashmiri Red Chili Powder 1 Teaspoon
• Coriander Powder 1 Teaspoon
• Turmeric Powder ½ Teaspoon
• Garam Masala/Hot Spices Powder 1 Teaspoon
• Salt as per taste
• Sugar ½ Teaspoon
• Water 1½ Cups

How to cook Indian Chicken Curry?

1. The first step is to marinate the chicken. Take 400 or 450 grams of chicken, 1 tablespoon of lemon juice, ½ teaspoon salt, and ½ teaspoon turmeric powder in a bowl. Give a good rub to the chicken and keep it aside for half an hour.
2. Pour 2 tablespoons of cooking oil into a pot. One by one add 2 dried red chilies, bay leaves, and whole spices (cardamom, cinnamon, cloves, pepper pods). Let them release their aromas.
3. When whole spices will start to release their aromas, add 1 cup of sliced onion to the oil. Then add salt ½ teaspoon of. Fry till it changes color.
4. Now add ginger, garlic, and cumin paste to the pot. Instead of cumin paste, you can use cumin powder. Stir a little bit.
5. At this point add 1 teaspoon of Kashmiri red chili powder to the oil. We are adding it at this stage because red chili powder releases its color in oils. Now add chopped green chilies and tomatoes to the oil. Give a good stir.
6. When tomatoes will be a little soft, add turmeric and coriander powders. Mix all the ingredients together. Add little water if needed to about the burning of spices. So we have added almost all the aromatics and spices in the oil, letting them release their aroma and flavors.
7. When oil separates from the masala, this is the right time to add chicken. Transfer the chicken to that pot. No need to add water. The chicken will be cooked in its juice. Add 1 teaspoon of Gram Masala powder. Stir for a while. Put a lid on the pot and let it cook for 5 minutes.
8. After 5 minutes, check the chicken. Give a light stir and add water if needed. Again put it on the list and cook for another 5 minutes.
9. At this point, the chicken should be cooked. Now you have to add water to adjust the gravy consistency. I added almost 1 cup of water to my recipe as I wanted the gravy less thick. After adding water, put on the lid and cook for another 2 minutes. Give the heat of the stove at medium temperature throughout the cooking.
10. After good 2 minutes, if you are satisfied with the consistency of the gravy serve the curry and enjoy it with your family and friends.

More Recipes to try:

• Creamy Lemon Chicken Recipe
• Pepper Garlic Prawns Recipe
• Dal Khichdi Recipe (Hotchpotch)
• Thai Soup Recipe (with Chicken, Prawns, and Mushrooms)
• Bulletproof Coffee Recipe
• Masala Chai Recipe (Spiced Milk Tea)
• Homemade Dumplings Recipe

This is a 30-minute recipe with simple steps. The one-pot Indian chicken curry is an authentic and perfect item for a small get-together, Sunday lunch, or late-night party dinner.

This dish also fits your office tiffin box ideas. Rice, Roti, or bread whatever one takes with the curry, going to get a wholesome and satisfying meal.

So, what are you waiting for? Get cooking and impress your taste buds with this mouth-watering Indian chicken curry recipe!