proper indian chicken curry recipe

Written ByJenny Smyth Posted on
proper indian chicken curry recipe
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The Best proper indian chicken curry recipe

I’ve been making this proper Indian chicken curry recipe for years, and it’s always a hit with my family. The dish originated in the Indian subcontinent, where it’s been a staple for centuries. The rich flavors and aromas of the spices transport me to the bustling streets of India, and I’m transported back to my first trip to India with my husband.

We were blown away by the complexity of the flavors and the way the spices danced on our palates. This recipe is a masterclass in balance and restraint, with each spice playing its part in harmony. The key to this recipe is in the technique – slow-cooking the onions and ginger until they’re caramelized, then adding the spices and letting them simmer until they’re fully incorporated.

It’s a process that requires patience, but trust me, it’s worth it. The resulting curry is creamy, slightly spicy, and utterly addictive. My kids love helping me make this curry, and it’s become a staple in our household – we make it at least once a week.

Whether we’re having a casual dinner or hosting guests for an event, this curry never fails to impress. It’s also surprisingly healthy, considering how rich it tastes – the turmeric has anti-inflammatory properties, while the ginger helps with digestion. I love that this recipe is versatile enough to be made with chicken breast or thighs – whichever you prefer will work beautifully.

It’s also incredibly easy to make ahead of time – just reheat it when you need it.

Proper Indian Chicken Curry

Proper Indian Chicken Curry

4.6 from 876 votes

This authentic Indian chicken curry recipe features tender chicken in a rich, aromatic sauce. It is a comforting and flavorful dish perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Marinade

500g chicken, cut into bite-sized pieces
1 tsp salt
1 tbsp lemon juice
1 tsp ginger, grated
1 tsp garlic, grated

For the Curry

2 tbsp vegetable oil
1 large onion, finely chopped
2 green chilies, slit lengthwise
1 tbsp ginger, grated
1 tbsp garlic, grated
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1 can (400ml) diced tomatoes
1 cup water
2 tbsp chopped fresh coriander leaves
salt to taste

👨‍🍳Directions

1In a mixing bowl, combine chicken pieces, salt, lemon juice, ginger, and garlic.
2Mix well and set aside to marinate for 15 minutes.
3This will ensure the chicken absorbs the flavors and becomes tender during cooking.
4Heat vegetable oil in a heavy-bottomed pan over medium heat.
5Add the chopped onion, green chilies, ginger, and garlic.
6Sauté until the onions turn translucent and lightly golden, about 5 minutes.
7Stir frequently to prevent burning.
8Add turmeric powder, red chili powder, coriander powder, and garam masala to the pan.
9Stir well to combine with the onion mixture.
10Cook for 1-2 minutes until the spices are fragrant and the oil starts to leave the sides of the pan.
11Add the marinated chicken to the pan.
12Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
13This step helps to seal in the juices and develop the flavors.
14Pour in the diced tomatoes and water.
15Stir well to combine.
16Bring the mixture to a boil, then reduce the heat to low.
17Cover the pan and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
18Stir occasionally to prevent sticking.
19Once the chicken is cooked, taste and adjust the seasoning with salt if needed.
20Garnish with chopped fresh coriander leaves.
21Serve hot with steamed rice or naan bread.

🔧Equipment

Mixing bowl
Heavy-bottomed pan
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: For a spicier curry, increase the amount of green chilies or add a pinch of cayenne pepper. You can also adjust the consistency of the curry by adding more or less water.

This proper Indian chicken curry recipe is always a good idea for any occasion – whether you’re hosting friends over or just want something delicious for dinner. It makes about four servings so feel free to double or triple if needed!

You can store any leftover curry in an airtight container for up to three days – just reheat when needed and enjoy! One idea is serving over basmati rice with some naan bread on side.

❓ Frequently Asked Questions About Proper Indian Chicken Curry

What type of oil should I use for making Indian curries?

For making Indian curries like this one, you’ll want to use a neutral-tasting oil like canola or grapeseed oil. This allows the flavors of the spices to shine through without any interference from a strong-tasting oil.

Can I substitute ghee for butter?

While ghee can be used as a substitute for butter in some recipes, it’s not ideal for making Indian curries like this one. Ghee has a nutty flavor that can overpower the other spices in the curry – butter provides a more neutral flavor that complements them perfectly.

How long does it take to cook chicken in this curry?

Cooking chicken in this curry takes about 30 minutes – you’ll want to add it towards the end of cooking time so that it cooks evenly throughout.

What kind of chilies should I use?

For making Indian curries like this one, you’ll want to use either red or green chilies – both will provide a nice heat without overpowering the other flavors in the dish.

Is there anything else I can add to make this curry more interesting?

One great addition you can make is some toasted cumin seeds – just toast them in a pan until they’re fragrant before adding them to your curry.

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