Chicken Curry
A homestyle Indian chicken curry with onions, tomatoes, ginger, garlic, and warm spices simmered into a rich gravy. It is comforting, flavorful, and just the right size to serve alongside rice or roti.
For 4 servings
- prep · ~10 min
Prep the chicken and aromatics.
1.Wash and drain the chicken pieces well.2.Finely chop the onions and tomatoes.3.Grate the ginger, mince the garlic, and slit the green chilies. - saute · ~10 min
Cook the onions and spices.
1.Heat oil in a deep pan over medium heat.2.Add cumin seeds and let them sizzle for 30 seconds.3.Add onions and cook until light golden, 6 to 8 minutes.4.Add ginger, garlic, and green chilies and cook for 1 minute.TIPKeep the heat medium so the onions brown evenly without burning. - saute · ~8 min
Make the masala base.
1.Add tomatoes and cook until soft and pulpy, 5 to 6 minutes.2.Stir in turmeric powder, red chili powder, coriander powder, and salt.3.Cook the masala until the oil begins to separate, 2 to 3 minutes.TIPCook the tomatoes down fully for a smoother gravy and deeper flavor. - saute · ~6 min
Coat the chicken in the masala.
Add the chicken pieces and mix well so they are evenly coated in the onion-tomato masala. Cook for 5 to 6 minutes, stirring often, until the chicken loses its raw pink color.
- simmer · ~20 min
Simmer the curry until the chicken is tender.
Pour in water and bring the curry to a gentle boil. Cover and simmer for 18 to 20 minutes, stirring once or twice, until the chicken is cooked through and reaches 165°F (74°C).
TIPIf the gravy gets too thick before the chicken is done, add a splash of water and continue simmering. - garnish · ~1 min
Finish with garam masala and coriander leaves.
Stir in the garam masala and chopped coriander leaves. Simmer uncovered for 1 minute to bring the flavors together.
- serve
Serve the chicken curry hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the onions turn light golden, not dark brown, or the gravy can taste bitter.
- 2Cook the tomato-spice masala until oil separates; that is the key cue for a fuller-bodied curry.
- 3Bone-in chicken gives the gravy more depth and stays juicier during the 18 to 20 minute simmer.
- 4After adding chicken, bhuno it for a few minutes so the masala clings well before adding water.
- 5If making ahead, rest the curry for a few hours or overnight; the spices meld and taste even better.
- 6Add garam masala only at the end so its aroma stays bright instead of cooking off.
- 7Reheat gently with a splash of water if the gravy thickens too much in the fridge.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a splash of water while sautéing onions to reduce fat but keep the masala from sticking.
spicierSpicier
Increase red chili powder slightly or add one extra green chili for a hotter curry with the same basic gravy.
thicker gravyThicker-gravy
Use a little less water and simmer uncovered for longer if you want a richer curry to serve with roti.
bonelessBoneless
Use boneless chicken pieces for quicker cooking; reduce simmer time and watch closely so the meat does not dry out.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken provides substantial protein, making this curry filling and helpful for a balanced meal with rice or roti.
Aromatic Ingredients with Benefits
Ginger, garlic, cumin, and coriander add flavor while contributing beneficial plant compounds common in traditional Indian cooking.
Moderate Fat Cooking Method
The curry gets body mainly from onions and tomatoes rather than cream, so it stays rich without being overly heavy.
Frequently asked questions
Yes. Boneless chicken works well, but it cooks faster and can dry out, so reduce the simmer time and stop once it is just cooked through.
