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Authentic Indian Chicken Curry Recipe
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5 from 4 votes

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!!
Course Main Course
Cuisine Indian
Keyword Authentic Indian Chicken Curry, Authentic Indian Chicken Curry Recipe, Indian Chicken Curry, Indian Chicken Curry Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author GravyFlavour

Equipment

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

Ingredients

Marinating Ingredients:

  • 450 grams Chicken
  • 1 tbsp Lemon Juice
  • ½ tsp Turmeric Powder
  • ½ tsp Salt

Gravy Ingredients:

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

Instructions

  • 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.
  • 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.
  • When whole spices will start to release their aromas, add 1 cup of sliced onion to the oil. Then add salt ½ teaspoon. Fry till it changes color.
  • Now add ginger, garlic, and cumin paste to the pot. Instead of cumin paste, you can use cumin powder. Stir a little bit.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.