Recipe Category: Food & Cooking Recipes

Easy Indian Chicken Curry Recipe | Authentic Restaurant

Learn how to make Easy Indian Chicken Curry Recipe | Authentic Restaurant with this easy and delicious recipe. Follow step-by-step instructions, ingredients list, and cooking tips to prepare this dish at home. Discover more tasty recipes on Holplate.

By dipty jha• April 17, 2026• 👁 34 views

Holplate

Description

Ingredients

• For Marination:
• 500-600g chicken (bone-in preferred, cut into medium pieces)
• ½ cup thick yogurt (curd)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder (Kashmiri for color + regular for heat)
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• For the Curry:
• 3-4 tbsp oil or ghee
• 2 large onions (finely chopped or blended)
• 2 medium tomatoes (pureed or finely chopped)
• 1.5 tbsp ginger-garlic paste
• 2-3 green chilies (slit)
• 1 tsp cumin seeds
• Whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, 2 green cardamoms
• 1 tsp turmeric powder
• 2 tsp red chili powder (adjust to taste)
• 1.5 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• 2-3 tbsp fresh coriander leaves (chopped)
• ½ cup hot water (or as needed for gravy consistency)

Method

1. Instructions (Step-by-Step)
2. Marinate the chicken with all marination ingredients. Mix well and let it rest for at least 30 minutes (1 hour for better results).
3. Heat oil or ghee in a heavy-bottomed pan or kadai. Add cumin seeds and whole spices. Let them splutter.
4. Add finely chopped onions and sauté on medium heat until golden brown (takes 8-10 minutes).
5. Add ginger-garlic paste and green chilies. Cook for 1 minute until the raw smell disappears.
6. Add tomato puree and cook until oil starts separating from the masala (4-5 minutes).
7. Add all the spice powders (turmeric, red chili, coriander) and salt. Fry the masala on medium flame for 2-3 minutes.
8. Add the marinated chicken pieces. Mix well and cook on high heat for 5-7 minutes until the chicken changes color.
9. Pour in ½ cup hot water. Stir, cover, and simmer on medium-low heat for 15-20 minutes or until the chicken is tender and gravy thickens. Stir occasionally.
10. Sprinkle garam masala and kasuri methi. Mix gently and cook for another 2 minutes.
11. Turn off the heat and garnish with fresh chopped coriander leaves.
12. Serve hot with steamed rice, jeera rice, roti, naan, or paratha.
13. Tips for Perfect Indian Chicken Curry:
14. Use bone-in chicken for more flavor and juiciness.
15. Fry the onions properly until deep golden – this gives the curry its rich color and taste.
16. Adjust the amount of water depending on how thick or thin you like the gravy.
17. For a creamier version, add 2-3 tbsp fresh cream at the end.
18. This curry tastes even better the next day as flavors develop.
19. Variations:
20. Butter Chicken Style: Add butter and cream at the end.
21. Pressure Cooker Version: After adding water, pressure cook for 2 whistles (8-10 minutes).
22. Spicier Version: Increase red chili powder or add more green chilies.
23. Nutrition (approx. per serving): Calories: 380 | Protein: 26g | Carbs: 12g | Fat: 25g

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