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Indian Curry Chicken Recipe

Indian Curry Chicken

Steven
This Indian Curry Chicken is a true celebration of spice, warmth, and deeply satisfying flavor. Tender bone-in chicken pieces are simmered low and slow in a rich, aromatic sauce, using the traditional North Indian method of 'bhunoing' for a restaurant-quality dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 380 kcal

Equipment

  • Heavy-bottomed Dutch oven or deep pot - 5-quart capacity or similar (a kadhai or wok also works great)
  • Wooden spoon or heat-resistant silicone spatula
  • Sharp chef's knife
  • Cutting board
  • Fine grater or microplane - For grating fresh ginger
  • Measuring spoons
  • Medium bowl - For marinating (optional)
  • Lid or splatter screen - For the pot

Ingredients
  

  • 2.2 lbs bone-in, skinless chicken pieces - 1 kg (thighs, drumsticks, or a whole cut-up chicken)
  • 0.25 tsp salt - for seasoning the chicken
  • 0.25 tsp turmeric - for seasoning the chicken
  • 0.33 cup neutral cooking oil - 80 ml (vegetable, sunflower, or avocado oil)
  • 2 medium yellow or red onions - about 2 cups or 300g, finely chopped
  • 1 tbsp fresh ginger - grated or minced
  • 6 cloves garlic - minced (or 1.5 tablespoons ginger garlic paste)
  • 3 Roma tomatoes - about 1.5 cups or 250g, finely chopped
  • 2 green chilies - slit lengthwise (adjust to your heat preference)
  • 1.5 tsp Kashmiri red chili powder - for color and mild heat
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 1 tsp salt - or to taste
  • 1 cup water - 240 ml
  • 1.5 tsp garam masala - added at the end
  • 0.5 tsp kasuri methi (dried fenugreek leaves) - crushed (optional but recommended)
  • fresh cilantro - coriander leaves, chopped, for garnish

For Serving (Optional)

  • steamed basmati rice
  • naan bread

Instructions
 

  • Pat the chicken dry with paper towels and score the larger pieces with shallow cuts. Season lightly with salt and turmeric, then set aside.
  • Heat oil in a heavy-bottomed pot over medium-high heat. Add chopped onions and cook for 12-15 minutes until deeply golden brown, stirring occasionally.
  • Add the minced garlic, grated ginger, and slit green chilies to the pot. Stir and cook for 1-2 minutes until fragrant.
  • Reduce heat to medium. Add Kashmiri chili powder, ground coriander, ground cumin, and turmeric. Stir constantly for 60-90 seconds to bloom the spices.
  • Add the chopped tomatoes and increase heat to medium-high. Cook for 8-10 minutes, stirring regularly, until tomatoes break down and oil separates from the masala.
  • Add the seasoned chicken and toss to coat in the masala. Cook over medium-high heat for 5-7 minutes until the chicken loses its raw pink color.
  • Pour in the water, add the remaining salt, and scrape up any masala from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through and sauce thickens.
  • Remove the lid and stir in the garam masala and crushed kasuri methi (if using). Simmer uncovered for 2-3 more minutes, then taste and adjust seasoning.
  • Turn off the heat and garnish with freshly chopped cilantro. Serve hot with steamed basmati rice or warm naan.

Notes

  • Brown the onions deeply: This is the most important step for a rich, complex flavor. Pale onions result in a weak, flat-tasting curry.
  • Cook until oil separates: This visual cue (oil pooling around the edges) signals that your masala is properly developed. Do not rush this step.
  • Use bone-in chicken: It releases collagen and marrow during cooking, enriching the sauce in a way boneless chicken cannot.
  • Add garam masala at the end: Its delicate spices lose aromatic punch if cooked for too long. Adding it in the last few minutes preserves its fragrance.
  • Don't skip kasuri methi: This dried fenugreek adds a subtle, herbaceous bitterness that rounds out the curry beautifully, a classic restaurant trick.
  • Adjust water for thickness: Use less water for a drier curry perfect for scooping with bread, or more for a saucier curry ideal over rice.
  • Make it ahead: This curry tastes even better the next day as the spices meld. Store in the fridge for up to 4 days or freeze for up to 3 months.
  • Spice level: For a milder curry, use one green chili or omit them. For more heat, add extra green chilies or a pinch of cayenne.
Keyword authentic indian curry, chicken curry recipe, indian curry chicken, north indian chicken