Chicken Curry

Enjoy this Homemade Chicken Curry, a classic Indian dish with tender chicken, aromatic spices, and a rich onion-tomato base. It’s easy to make and pairs perfectly with naan, roti, or rice—just right for a satisfying lunch or dinner.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Calories 309

Author Sangeetha Vel

Ingredients

To Make Curry Paste

1 tbsp Oil
1 Cinnamon Stick small
3 Cloves
2 Bay Leaves
1 tsp Fennel Seeds
6 cloves Garlic
1 tbsp Ginger chopped
1 Onion chopped
2 Tomato chopped

For the Chicken Curry

1.75 lb Chicken Breast you can also use thighs, bone-in chicken pieces
1½ tbsp Oil
½ cup Onion chopped
1 tsp Ginger Garlic Paste
½ tsp Turmeric Powder
1 tbsp Red Chili Powder
3 tbsp Coriander Powder
¾ tsp Garam Masala
1 tsp Kasoori Methi crushed
Salt to taste
1½ cup Water or chicken broth
¼ cup Coconut Milk or heavy cream
Cilantro Leaves cilantro, to garnish

US Customary - Metric

Instructions

Preparing Curry Paste

Start by heating oil in a pan over medium heat. Add the cinnamon stick, bay leaves, fennel seeds, and cloves, stirring them for about 1–2 minutes, or until they become aromatic. This brief toasting releases their natural oils, building the foundation of flavor for the curry.
Next, add chopped onion, garlic, and ginger. Sauté these until the onion softens and turns golden brown.
Add the tomatoes to the pan and sauté them, stirring occasionally, until they soften completely and become mushy. You'll know they're ready when the mixture thickens, and the oil begins to separate from the edges.
Remove the onion-tomato mixture from the heat and let it cool to room temperature. Blending hot mixtures can cause pressure buildup, so cooling it down helps prevent any mishaps. Once cooled, transfer it to a blender.
Blend until the paste is smooth and creamy. If it’s too thick, add a small amount of water to help it blend more easily. Once blended, set the curry paste aside. You’ll add this paste to the chicken and spices later in the recipe.

Making the Chicken Curry

Begin by heating oil in a pan over medium heat. Add the onions and sauté until they soften and turn a light golden brown.
Next, add the ginger garlic paste, chili powder, coriander powder, garam masala, and salt. Cook for a few minutes, stirring frequently, until the spices become fragrant.
Add the chicken pieces to the pan and stir well so each piece is covered in the spices. This coating helps the chicken soak up the flavors as it cooks, creating a tasty spiced crust.
Cover the pan and let the chicken cook for 3 to 5 minutes. This short steaming time allows the spices to infuse deeply into the chicken, beginning the process of tenderizing the meat.
Uncover the pan and add the prepared curry paste to the chicken. Stir well to coat the chicken and spices evenly.
Pour in water and stir to mix well. Adjust the amount of water or broth depending on how thick or thin you prefer your curry. For a thicker consistency, add less water; for a lighter curry, add a bit more.
Cover the pan again and let the curry simmer for 12 to 15 minutes. This simmering time is key, allowing the flavors to blend well and fully cook the chicken until tender.
Uncover the pan, add coconut milk or heavy cream, and stir well. Let the curry cook for another 3 to 5 minutes so the creaminess mixes into the sauce. Taste and add more salt if needed. The coconut milk or cream balances the spices and gives the curry a smooth, rich texture.
Finally, stir in crushed Kasoori Methi for a savory, nutty flavor. Garnish with fresh cilantro or coriander leaves, then remove from heat. Your delicious chicken curry is now ready to enjoy!

Serving

Enjoy this Chicken Curry with your favorite rice or flatbreads. For more pairing ideas, take a look at our dedicated Serving Suggestions section below.

Notes

Here are some helpful tips to prepare a perfect Chicken Curry:

Choosing Your Chicken: I’ve used chicken breast here, but feel free to go with curry-cut chicken thighs if you want a richer, juicier taste. You can also use bone-in chicken for even deeper flavor.
Marinate the Chicken: While it’s not mandatory, marinating the chicken in a mix of yogurt and some spice powders for at least 30 minutes before cooking adds deeper flavor. This step helps tenderize the meat and infuses it with rich spices.
Curry Paste: Freshly made curry paste is essential for authentic Indian flavor. Making your own paste adds a depth and aroma that really elevates the dish. So, if possible, try to use fresh paste for the best results.
Handle Spices with Care: When sautéing the spices, watch carefully so they don’t burn; burnt spices can taste bitter. Just cook until they’re fragrant, and you’ll get that amazing aroma in your curry.
Choose Your Liquid Base: Traditional curries use water, but if you want a richer flavor, go for chicken broth. Just keep an eye on the salt, as broth can add extra seasoning.
Let it Rest: After cooking, let the curry sit for a few minutes before serving. This resting time lets the flavors come together nicely.

Nutrition

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