Chicken Curry is a very simple sidedish to go with rice, roti, idli, dosa or any flatbreads. This Chicken Curry is quick and made with easily available ingredients in your kitchen. How to make Chicken Curry at home is explained here with step by step pictures and video.
This Chicken Curry is one of the quickest and easiest non-veg dishes I have cooked in the recent days. This is very simple to make with all the ingredients that you could grab easily from your kitchen.
About Chicken Curry
This Chicken Curry is suitable even for bachelors and beginners. This Chicken Curry is so tasty with soft juicy chicken in a simple onion tomato curry. You can serve it with rice, roti, idli, dosa, chapathi, jeera rice, pulao etc.
I am not an expert in cooking nonveg dishes but with the very few curries I’ve tried this one is my most favorite as its simple with no grinding or no major fancy ingredients still it tastes delicious. The speciality of this Chicken Curry is slow cooking chicken along with the masala blend and it tastes so good.
Chicken Curry Methods
- Open pan : This takes quite some time as chicken takes atleast 20-25 mins to cook but the result is so amazing as chicken is slow cooked with the masala blend.
- Pressure cooker : This is one of easy methods as it takes very less time. Just add ingredients, saute add chicken and pressure cook.
- Instant pot : This is also quick. You can set pressure cooker high for 20 mins and release it by itself if using country chicken. For broiler chicken you set it in pressure cooker mode for 10 mins and let it release by itself.
Chicken Curry Ingredients
- Chicken : Choose broiler chicken which would be great for this gravy. Make sure its tender and fresh. Choose thigh pieces as they are apt for this curry. The size of each chicken piece can be your choice and preference.
- Tempering : A basic tempering with oil, cinnamon, cloves, cardamom, curry leaves and green chillies is made.
- Onion tomato : The base of this gravy is onion tomato that we use along with ginger garlic paste.
- Spices : Add spice powders including kashmiri red chilli powder, coriander powder, chicken masala powder and garam masala powder.
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📖 Recipe Card
Chicken Curry
Ingredients
- 2 medium sized onion
- 2 medium sized tomatoes
- 1/2 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1 heaped teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 tablespoon chicken masala powder
- salt to taste
For marinade :
- 400 gms chicken
- 1/2 teaspoon crushed pepper
- 1/2 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- salt to taste
To temper:
- 1 tablespoon oil
- 1/2 inch cinnamon
- 2 nos cloves
- 2 nos cardamom
- 1 no green chilli
- 1/2 teaspoon cumin seeds
Instructions
- To a mixing bowl – add 400 gms chicken along with 1/4 teaspoon turmeric powder, 1/2 teaspoon pepper powder, salt to taste and 1/2 teaspoon ginger garlic paste.
- Mix it well and Set aside to marinade.
- Heat 1 tablespoon oil – add 1/2 inch cinnamon, 2 cloves, 2 cardamom, 1/2 teaspoon cumin seeds and 1 green chilli. Let it splutter.
- Add 2 medium sized onion(finely chopped) along with salt.
- Saute until onions turn golden brown then add 1/2 teaspoon ginger garlic paste.
- Add 2 medium sized tomatoes(finely chopped).
- Saute until tomatoes turn fully mushy.
- Add marinated chicken.
- Saute in high flame for 3-5 mins until the color and texture changes.
- Add 1/4 teaspoon turmeric powder,
- 1 heaped teaspoon red chilli powder,
- 1 teaspoon coriander powder
- ,1 teaspoon garam masala powder,
- 1/2 tablespoon chicken masala powder
- Saute for few mins.
- Add 1 cup water and let it boil.
- Cook covered for atleast 20-25 mins or until the chicken turns soft.
- Open and check if chicken is cooked.
- Add a sprig of curry leaves.
- Mix it well and switch off. Hot tasty chicken curry is ready.
Video
Notes
- Choose semi boneless pieces which suits best, however you use fully boneless chicken too.
- I used homemade masala powders including turmeric, red chilli powder, garam masala and chicken masala powders you can check the links in ingredients list. You can use storebought powders too but make sure its flavourful and aromatic.
- Sauteing onion till golden brown is a must as it lends a caramelised taste to the curry.
- Choose ripe tomatoes, you can either use country tomatoes or regular bangalore tomatoes.
- If you want to make this curry a bit thick you can whisk and add 1/2 cup curd or 1/2 cup thick coconut milk. You can even add 1/4 cup fresh cream to make this curry creamy. But add only either one of the above mentioned.
- The speciality of this Chicken Curry is mainly slowcooking along with the masala blend so it takes a good 25 mins. But if you are in a hurry you can make this in a pressure cooker which takes less time but taste is slightly compromised.
Chicken Curry Recipe Step by Step
1.To a mixing bowl – add 400 gms chicken along with 1/4 teaspoon turmeric powder, 1/2 teaspoon pepper powder, salt to taste and 1/2 teaspoon ginger garlic paste.
2.Mix it well and Set aside to marinade.
3.Heat 1 tablespoon oil – add 1/2 inch cinnamon, 2 cloves, 2 cardamom, 1/2 teaspoon cumin seeds and 1 green chilli. Let it splutter.
4.Add 2 medium sized onion(finely chopped) along with salt.
5.Saute until onions turn golden brown then add 1/2 teaspoon ginger garlic paste.
6.Add 2 medium sized tomatoes(finely chopped).
7.Saute until tomatoes turn fully mushy.
8.Add marinated chicken.
9.Saute in high flame for 3-5 mins until the color and texture changes.
10.Add 1/4 teaspoon turmeric powder
1 heaped teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1/2 tablespoon chicken masala powder
11.Saute for few mins.
12.Add 1 cup water and let it boil.
13.Cook covered for atleast 20-25 mins or until the chicken turns soft.
14.Open and check if chicken is cooked.
15.Add a sprig of curry leaves.
16.Mix it well and switch off. Hot tasty chicken curry is ready.
Expert Tips
- Choose semi boneless pieces which suits best, however you use fully boneless chicken too.
- I used homemade masala powders including turmeric, red chilli powder, garam masala and chicken masala powders you can check the links in ingredients list. You can use storebought powders too but make sure its flavourful and aromatic.
- Sauteing onion till golden brown is a must as it lends a caramelised taste to the curry.
- Choose ripe tomatoes, you can either use country tomatoes or regular bangalore tomatoes.
- If you want to make this curry a bit thick you can whisk and add 1/2 cup curd or 1/2 cup thick coconut milk. You can even add 1/4 cup fresh cream to make this curry creamy. But add only either one of the above mentioned.
- The speciality of this Chicken Curry is mainly slowcooking along with the masala blend so it takes a good 25 mins. But if you are in a hurry you can make this in a pressure cooker which takes less time but taste is slightly compromised.
Variations
- You can use either broiler chicken or country chicken as per your preference. But if using country chicken it takes time to get cooked in open pot method.
- Add black stone flower if you like the flavour while tempering.
- You can add regular red chilli powder for a more spicy curry or add 1/ teaspoon red chilli powder nad 1/2 teaspoon kashmiri red chilli powder.
Serving & Storing Suggestions
Serve it with rice, roti, phulka, jeera rice, pulao or even idli, dosa. This is a delicious chicken curry that goes well with almost any flatbread or idli dosa variety.
This Chicken Curry keeps well in room temperature for a day and in fridge for 3 days. If storing in fridge reheat by adding little water and then serve it.
FAQS
1.What type of chicken to choose?
Broiler chicken which is tender and fresh is best for this gravy, But for a healthy alternate you can use country chicken too but make sure to cook it accordingly.
2.My gravy is runny, what can I do?
You can either add 1/4 cup fresh cream for a creamy rich gravy or add 1/2 cup whisked curd or 1/2 cup thick coconut milk at the end simmer for a minute then switch off. Or add 1 tablespoon cashew or almond paste to make the curry thicker and creamier.
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