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A Simple Indian Chicken Curry That Delivers Big on Flavor

If you’re new to Indian cooking, this easy chicken curry is the perfect place to start. It’s made with pantry-friendly spices and classic techniques that bring out rich, comforting flavors. While Indian food might seem intimidating at first, this recipe uses minimal steps and straightforward ingredients, making it completely doable for beginners. The best part about Indian cooking is that once you buy these basic spices, they last forever, and when you’re craving it, all you need to buy is protein and basic veg like onion and tomato, making it very economical. The flavors are balanced, bold, and exactly what you crave when you think of a hearty, home-cooked Indian meal. No complicated pastes, no hard-to-find ingredients, just wholesome spices, fresh aromatics, and juicy chicken cooked until tender in a deeply flavored sauce.

What Makes Indian Chicken Curry So Special?

Traditional Indian chicken curry varies by region, but it typically involves whole and ground spices, onions, tomatoes, and a good simmering process to deepen flavor. What makes this curry unique is the combination of whole spices used at the beginning. This adds layers of aroma and depth that can’t be replicated with shortcuts. We also balance acidity and creaminess by adding tomatoes and a touch of yogurt, creating a curry that’s luscious without needing cream or coconut milk. It’s a classic North Indian-style curry that’s cozy, satisfying, and endlessly adaptable.

Ingredients and Why They Matter

Mustard Oil (or Neutral Oil): Mustard oil adds a subtle heat and depth of flavor. If unavailable, use a neutral oil like sunflower, peanut, vegetable oil, or even ghee. Avoid olive oil as it changes the flavor profile completely.

Crushed Coriander Seeds & Cumin Seeds: Toasting these in hot oil at the start releases their essential oils and builds the first layer of flavor.

Whole Spices (Cinnamon, Cloves, Bay Leaf): These infuse the oil with warm, earthy aromas right at the beginning. It gives the curry that signature Indian fragrance. (PS: While making this, on this particular day, I didn’t have bay leaf so I skipped it so don’t stress about having everything)

Onions: Finely chopped onions are slowly cooked down until golden brown. This forms the body of the curry. Take your time with this step – it’s where a lot of the magic happens.

Garlic and Ginger: These aromatics are essential to Indian cooking. Ginger adds brightness while garlic brings savory depth. Chop them fine for even distribution.

Tomatoes: Pureed tomatoes add tanginess and body to the curry. Use ripe, red tomatoes for the best flavor and color.

Spice Powders (Chili, Coriander, Turmeric, Cumin): These form the core flavor profile. Chili powder brings heat, coriander adds a citrusy base, turmeric gives earthiness and color, and cumin ties it all together with its warmth.

Yogurt: Yogurt brings creaminess and balances the spices with a slight tang. Use full-fat yogurt at room temperature to avoid curdling.

Salt and Water: Essential for seasoning and adjusting consistency. Add water gradually depending on how thick or thin you like your curry.

Fresh Coriander Leaves: A handful of chopped coriander at the end lifts the curry with freshness and color.

Chicken: Bone-in chicken pieces stay juicy and infuse the curry with even more flavor. You can use drumsticks, thighs, or curry-cut pieces.

Step-by-Step Method

1. Heat Oil and Whole Spices: In a heavy-bottomed pot, heat mustard oil until it just starts to smoke. Add crushed coriander seeds, cumin seeds, cinnamon, cloves, and bay leaf. Let them sizzle for a few seconds until aromatic.

2. Sauté Onions: Add finely chopped onions and cook on medium heat until they turn deep golden brown. This step may take time but is crucial for depth of flavor.

3. Add Garlic and Ginger: Add chopped garlic and ginger. Cook until the raw smell disappears and everything is nicely golden.

4. Add Tomatoes and Spice Powders: Pour in the tomato puree and stir well. Cook until the mixture thickens and oil starts to separate from the sides. Then add chili powder, coriander powder, turmeric, and cumin powder. Stir and cook for a few more minutes.

6. Add Chicken : Add chicken pieces and season with salt. Stir to coat with the masala.

5. Stir in Yogurt: Lower the heat and add room temperature yogurt. Mix quickly and cook for a minute to blend it in. This step gives the curry a slight creaminess.

6. Simmer: Add enough water to cover the chicken and bring it to a boil. Then lower the heat, cover, and simmer for 20-25 minutes or until the chicken is tender and the curry is thickened to your liking.

7. Finish and Serve: Sprinkle with fresh coriander leaves. Serve hot with rice, roti, or naan.

Frequently Asked Questions

Is this chicken curry spicy? It has moderate heat. You can adjust the chili powder to your taste. Use Kashmiri chili powder for color with less heat.

Can I make this with boneless chicken? Yes, boneless thighs work well and cook faster. But bone-in chicken gives more flavor.

Can I use canned tomatoes? Yes, if fresh tomatoes aren’t available, you can use canned puree. Just ensure it’s unsweetened.

Can I make it dairy-free? You can skip the yogurt or use a plant-based substitute, though flavor will slightly differ.

How long does it last? It keeps well in the fridge for 2-3 days. Tastes even better the next day!

What should I serve this with? This curry is delicious with steamed basmati rice, jeera rice, or any Indian bread like chapati or paratha.

This easy Indian chicken curry recipe is full of heart and flavor. It’s simple enough for weeknights and satisfying enough for gatherings. As with most Indian dishes, every household has its own version, this is mine. Although this is not South Indian style of cooking and is influenced by North Indian techniques, it’s shaped by the food I love eating and the shortcuts I use in my own kitchen. I hope it becomes a regular on your table too.

Looking for more beginner-friendly Indian Chicken Curry recipes? Try these:

• Mangalorean Chicken Sukka (Dry Chicken Fry)
• Easy Green Masala Chicken
• Kori Gassi (Mangalorean Coconut Chicken Curry)

Let me know if you try this recipe or have any questions!