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Chicken Curry
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4.78 from 9 votes

Chicken Curry

A simple and quick Indian Chicken Curry, goes perfect with rice and rotis!
Prep Time8 mins
Cook Time22 mins
Course: Curry, Main Course
Cuisine: British, Indian
Keyword: Chicken Curry, Culinary Nirvana, Gayatri Singh, Indian Chicken Curry
Servings: 3
Author: Gayatri Singh


  • 250 g boneless chicken leg or thighs cut in chunks
  • 1 large onion thinly sliced
  • 2 medium tomatoes medium diced
  • 1 tbsp coriander stalks finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp or to taste red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp garam masala
  • 1/2 tsp or to taste salt
  • 1 each bay leaf, green cardamom
  • 1/2 tsp dry fenugreek leaves (kasuri methi)
  • 1 tbsp heavy cream
  • 1/2 cup water
  • 1 tbsp vegetable oil or mustard oil
  • freshly chopped coriander for garnishing

For tadka (tempering)

  • 2 tsp vegetable or mustard oil
  • 1/2 tsp nigella seeds (black onion seeds)
  • 2 tsp ginger-garlic paste preferably store bought
  • 1/2 tsp each red chilli powder and jaggery
  • 2 or to taste green chillies slit in the middle


  • Marinate the chicken in some salt and ginger-garlic paste whilst you chop and cook the onions-tomatoes.
  • Heat oil in a heavy-bottomed pot, add in the whole spices and coriander stalks. Stir for a few seconds and tip in the onions with a pinch of salt. Saute the onion for 5 minutes.
  • Tip in the tomatoes and all the spice powders except garam masala. Saute for a minute. Tip in the marinated chicken and fry for 5 minutes on a medium-high flame.
  • Add 1/2 cup of water, cover the pot and cook for 6-7 minutes or until the chicken is cooked. In the last 2 minutes add in the cream, garam masala and dried fenugreek leaves. Mix it well.
  • Till the chicken is cooking make the tempering. Heat oil in a small pan, add in the nigella seeds, let them splutter. Add in the green chillies and fry for a few seconds.
  • Add in the jaggery, ginger-garlic paste and red chilli powder. Mix well and fry for 2-3 minutes. Keep it aside.
  • Just before serving add the tempering and garnish it with freshly chopped coriander.
  • Serve hot with rotis or rice!