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Tender pieces of chicken simmered in a fragrant and savory onion-tomato gravy, spiced with classic Indian herbs. A comforting and hearty main course that pairs perfectly with rice or roti.
For 4 servings
Marinate the Chicken
Prepare the Curry Base (Masala)
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Tender pieces of chicken simmered in a fragrant and savory onion-tomato gravy, spiced with classic Indian herbs. A comforting and hearty main course that pairs perfectly with rice or roti.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 328.65 calories per serving with 32.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer the Curry
Finish and Serve
For a richer, creamier texture, substitute 0.5 cup of water with 0.5 cup of full-fat coconut milk or 2-3 tablespoons of heavy cream at the end of cooking.
Make it a more complete meal by adding diced potatoes or carrots along with the chicken. You may need to add a little extra water and adjust the cooking time.
Increase the amount of red chili powder to your preference, or add 1-2 slit green chilies along with the onions for extra heat.
You can use boneless, skinless chicken thighs or breast, cut into 1.5-inch cubes. Reduce the simmering time to 10-15 minutes to prevent the chicken from becoming dry.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and promoting a feeling of fullness, which can aid in weight management.
This curry is packed with spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
The combination of spices such as cumin, coriander, and turmeric, along with ginger and garlic, provides a range of vitamins and minerals that can help support a healthy immune system.
One serving of this chicken curry contains approximately 350-400 calories, depending on the cut of chicken and the amount of oil used. This estimate does not include accompaniments like rice or bread.
Yes, this homemade chicken curry can be very healthy. It's a great source of lean protein from chicken and contains beneficial compounds from spices like turmeric, ginger, and garlic. Controlling the amount of oil and salt makes it a nutritious meal.
Absolutely. Boneless, skinless chicken thighs or breasts work well. Cut them into 1.5-inch pieces and reduce the final simmering time to about 10-15 minutes to ensure they remain tender and juicy.
To make the gravy thicker, you can simmer it uncovered for a few extra minutes to allow more water to evaporate. To make it thinner, simply add a little more hot water until you reach your desired consistency.
Chicken curry pairs wonderfully with steamed Basmati rice, Jeera Rice, Naan bread, Roti, or Paratha. A side of cucumber raita or a simple kachumber salad also complements the meal perfectly.
Leftover chicken curry can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.