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Chicken Curry

Love the chicken curry that is served at the Indian restaurants? Then try my super easy recipe which is made using basic ingredients. This spicy curry comes together in under 40 minutes and tastes divine. Serve it with roti, naan bread, or steamed basmati rice for an Indian treat!

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Serving Size4 People
  • Energy362 cal
  • Total Cost₹ 280.00
  • Cost per Serving₹ 70.00 (JustFood App)

Ingredients

  • 4 cloves
  • 2 whole green cardamom
  • 6 whole black peppercorns
  • 1 inch piece of cinnamon stick
  • 5 tablespoons vegetable oil
  • 2 bay leaves
  • 3 teaspoons ginger garlic paste
  • 2 teaspoons chopped green chili peppers
  • 1-½ cups thinly sliced onions
  • 2 pound skinless bone-in chicken (cut into medium size pieces)
  • 1 cup chopped tomatoes
  • ½ cup plain yogurt (whisked)
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala spice mix
  • 1 teaspoon lime juice
  • 2 tablespoons chopped cilantro (coriander) (chopped)

Instructions

1

Wash 2 pounds of skinless bone-in chicken pieces. Drain well and set aside.

2

Add 4 cloves, 2 whole green cardamoms, 6 whole black peppercorns, and a 1-inch piece of cinnamon stick to a mortar and pestle and lightly crush them.

3

Heat 5 tablespoon oil in a large skillet over medium-high heat.

4

Once the oil is hot, add the crushed spices and 2 bay leaves and saute for 3-4 seconds.

5

Add 3 teaspoon ginger garlic paste and 2 teaspoon chopped green chili peppers and saute for 20 seconds.

6

Add 1 and ½ cups of sliced onions and cook on medium heat until they turn dark brown in colour (12-15 minutes). Keep stirring while frying.

7

Add the chicken pieces and cook on high heat for 3-4 minutes.

8

Now 1 cup of chopped tomatoes, ½ cup whisked plain yogurt and cook on medium heat for 3-4 minutes.

9

Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, and salt to taste and cook for another minute.

10

Add ½ cup of water and mix well.

11

Cover the pan with a lid and cook on low heat for 20-25 minutes until the chicken is tender. Add ½ teaspoon garam masala spice mix, and 1 teaspoon lime juice, and mix well.

12

Garnish with 2 tablespoon chopped cilantro and serve hot.

Notes

  • Use bone-in pieces for the best taste in the curry. If you are not a bone-in chicken person, use boneless chicken breast or thighs cut into bite-size cubes. To compensate for the flavor imparted by the bones, add chicken broth in place of water while cooking.

  • Authentic Indian curries do not use cornstarch, curry powder, canned tomato puree, or any kind of stock. It is cooked using simple fresh and high-quality pantry staples, and that’s what makes this chicken curry so delicious.

  • Marination is not required in this curry, which makes it simpler and fuss-free.

  • If you want to make the gravy a little thinner, then add in extra water and adjust the consistency.

  • Add some ghee at the end of cooking for an enhanced and richer taste.
  • Serving Size4 People
  • Amount per serving
  • Calories362
  • % Daily Value*
  • Total Fat25 g32.05%
  • Saturated Fat16 g80%
  • Trans Fat1 g
  • Polyunsaturated Fat2 g
  • Monounsaturated Fat4 g
  • Cholesterol133 mg44.33%
  • Sodium241 mg10.48%
  • Total Carbohydrate8 g2.91%
  • Dietary Fiber2 g7.14%
  • Total Sugars4 g
  • Protein28 g56%
  • Calcium88 mg6.77%
  • Iron3 mg16.67%
  • Potassium577 mg12.28%
  • Vitamin A444 mcg49.33%
  • Vitamin C (Ascorbic Acid)8 mg8.89%