traditional indian chicken curry recipe

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

I’m so excited to share with you my favorite traditional Indian chicken curry recipe that’s been a staple in my household for years. This dish is a perfect representation of the rich flavors and aromas of India, and I’m sure you’ll love it just as much as my family does.

The moment I take the lid off the pot, the aroma of cumin, coriander, and turmeric fills the air, transporting me to the bustling streets of Mumbai. My kids can’t get enough of this flavorful curry, and it’s a great way to get them to eat more vegetables.

It’s also an excellent option for meal prep or a quick weeknight dinner. In fact, I often make a big batch on the weekend and freeze it for later use.

The best part is that this recipe is incredibly easy to customize to your taste preferences – simply adjust the level of heat to suit your family’s needs. Whether you’re serving it with steaming hot basmati rice or some fluffy naan bread, this curry is sure to be a crowd-pleaser.

And let’s not forget about the health benefits – with plenty of protein from the chicken and complex carbohydrates from the rice, you can feel good about feeding your loved ones a nutritious meal. So go ahead and give this recipe a try – I promise you won’t be disappointed!

Traditional Indian Chicken Curry

Traditional Indian Chicken Curry

4.9 from 1223 votes

A rich and flavorful chicken curry made with aromatic spices and tender chicken. This classic dish is perfect for a hearty meal.

Prep Time20 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 35 mins
Servings: 4-6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Chicken Marinade

500g chicken, cut into pieces
1 tsp salt
1 tsp ginger paste
1 tsp garlic paste
1 tsp lemon juice

For the Curry

2 tbsp vegetable oil
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
2 green chilies, slit
2 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala
2 tbsp cashew nut paste
1 cup water
salt to taste
2 tbsp chopped coriander leaves

For Garnishing

2 tbsp chopped coriander leaves
1 tbsp chopped green chilies

👨‍🍳Directions

1In a large mixing bowl, combine chicken pieces, salt, ginger paste, garlic paste, and lemon juice.
2Mix well to ensure the chicken is evenly coated.
3Set aside to marinate for at least 20 minutes.
4Heat vegetable oil in a large pan or skillet over medium heat.
5Add the chopped onion and sauté until it turns translucent and lightly golden.
6This should take about 5-7 minutes.
7Add the chopped tomatoes, ginger paste, garlic paste, and slit green chilies to the pan.
8Cook until the tomatoes soften and the oil starts to leave the sides of the pan.
9This should take about 5-7 minutes.
10Add coriander powder, cumin powder, red chili powder, turmeric powder, and garam masala to the pan.
11Stir well to combine the spices with the onion and tomato mixture.
12Cook for 1-2 minutes until the spices are fragrant.
13Add the marinated chicken to the pan.
14Stir well to coat the chicken pieces evenly with the spice mixture.
15Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
16Stir in the cashew nut paste and water.
17Mix well to combine.
18Reduce the heat to low, cover the pan, and let the curry simmer for 20-25 minutes.
19Stir occasionally to prevent burning.
20The chicken should be tender and cooked through, and the gravy should be thick and well combined.
21Taste and adjust the seasoning with salt if needed.
22Stir in the chopped coriander leaves.
23Cook for an additional 1-2 minutes.
24Transfer the curry to a serving dish.
25Garnish with chopped coriander leaves and green chilies.
26Serve hot with steamed rice or naan bread.

🔧Equipment

Large mixing bowl
Large pan or skillet
Wooden spoon
Bowl

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 5g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

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

I have always found that this traditional Indian Chicken Curry recipe is a perfect dish for any occasion. It’s hearty, flavorful, and satisfying, making it an excellent choice for family gatherings, potlucks, or even a cozy dinner at home.

If you have leftovers, you can store them in the refrigerator for up to 4 days, or freeze them for up to 3 months. When reheating, do so gently to preserve the flavors and textures of the dish.

You can serve it with steamed rice, naan bread, or a side of vegetable dishes.

❓ Frequently Asked Questions About Indian Chicken Curry

What type of chicken should I use for this recipe?

For best results, use boneless, skinless chicken breast or thighs. You can also use chicken pieces like drumsticks or wings if you prefer.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the chicken in a pan before adding it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

What if I don’t have garam masala powder?

You can substitute garam masala powder with a combination of ground cinnamon, ground cardamom, and ground cloves. However, keep in mind that the flavor will be slightly different.

Can I add potatoes or other vegetables to this recipe?

Absolutely! Feel free to add your favorite vegetables like potatoes, carrots, or peas to make this recipe more substantial.

How long does this curry last in the fridge?

This curry typically lasts in the fridge for 3-5 days when stored properly in an airtight container.

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