Indian Chicken Curry

There’s nothing quite like the comfort of a warm, home-style chicken curry—simple, nostalgic, and full of flavor. This is the kind of curry that doesn’t rely on heavy cream or extra flair. It’s just good ingredients, time-honored technique, and a little patience. The result? A beautifully spiced, soul-soothing chicken curry with plenty of “shorba” (gravy) to scoop up with rice or mop up with roti. It’s what I turn to when I want something hearty without fuss, and it never disappoints.

Notes on the Ingredients

This recipe sticks to ingredients that are likely already in your kitchen if you enjoy Indian or Pakistani cooking.

• Oil: Don’t be afraid of using enough oil. It’s not just for cooking—it brings the whole dish together and helps the gravy develop that classic gloss. I use about 1/3 cup, which is just enough for that authentic look and flavor. You can even go up to 1/2 cup if you want to go full traditional.
• Chicken: Traditionally, this curry uses a whole skinless chicken cut into small pieces. But honestly, bone-in thighs and drumsticks work just as well—and they’re easier to find and cook evenly.
• Tomatoes: Roma tomatoes work great, but any red ripe ones will do. They break down nicely into the curry and add that touch of acidity.
• Garlic & Ginger: I like to crush them fresh in a mortar and pestle or blitz them together in a mini food processor. Fresh is always best here for that punchy flavor.
• Salt: I prefer kosher salt, but any salt works. Just remember, since this is a thinner curry, you’ll need enough salt to bring everything to life.
• Green Chilies: Use Thai or Serrano chilies if you can find them. They add subtle heat and a wonderful depth.
• Spices: You’ll need the usual mix—whole spices like cumin seeds or bay leaf if you have them, and ground spices like coriander, turmeric, and red chili powder. I keep it balanced and family-friendly, but you can always turn up the heat if that’s your thing.
• Garnish: A pinch of homemade garam masala at the end and a generous handful of chopped cilantro—it’s all you need to finish this dish beautifully.

Using a Food Processor

In a traditional salan like this, you won’t find chunky onions or tomato pieces floating around. Everything blends into the gravy.

• For onions: Just pulse them until very finely chopped—don’t puree them or they’ll release too much water and won’t brown properly.
• For tomatoes: Blend until pulpy. A little texture is fine. I don’t mind a few bits of skin, but feel free to go smoother if you prefer.

If you don’t have a food processor, just chop everything really fine with a knife—it’ll take a bit longer but works just as well.

How to Make Authentic Chicken Curry

Here’s the general rhythm of the dish—each step builds flavor and depth.

1. Sauté the onions

Cook the onions in hot oil until golden brown. Don’t rush this. The flavor starts here, and they’ll deepen even more once garlic and ginger are added.

2. Add garlic and ginger

Let them sizzle and become fragrant. This wakes up the base of your curry.

3. Add the chicken

Time to brown the chicken—a key step known as “bhunai.” This adds flavor, color, and helps the meat hold its shape.

4. Add the spices

Toss in your ground spices. Let them toast slightly to bloom. If you feel things are getting sticky, splash a bit of water to deglaze.

5. Add tomatoes

Cook the tomatoes until they fully break down and the oil starts to separate. That’s how you know you’ve built a good masala base.

6. Add water and simmer

Cover and cook the curry gently. This slow simmer lets the chicken get tender and the flavors meld beautifully.

7. Final simmer

Uncover and let it simmer a bit more if you want a thicker curry. A good sign of doneness? The oil rises to the top.

Making it with Boneless Chicken

Boneless chicken (especially breasts) cook quicker, so adjust accordingly:

• Cut into chunks: Around 1.5-inch pieces are ideal.
• Shorter sauté time: Cook just 2–3 minutes after adding to the onions.
• Less water: Use around 1½ cups of water instead of 2, since boneless chicken releases more moisture.
• Cook time: Simmer for about 13–15 minutes, depending on the cut and size.

Tips & FAQs

Can I scale this recipe up or down?

Absolutely. It’s built with clean numbers, so halving for a smaller batch or doubling for guests is easy. Just keep in mind that with a larger batch, you might not need to double the water exactly—go by feel.

Can I make this in an Instant Pot?

Yes, you can. Pressure cook on high for 12 minutes with a slightly reduced water quantity (start with 1½ cups). Once done, let the pressure release naturally for best results.

Should I cover the pot while the curry cooks?

Yes! Like any good braise, covering traps steam and lets the chicken cook gently while soaking in all those lovely spices.

Why do I call it “authentic”?

Because this version reflects how chicken curry is traditionally cooked in many Indian and Pakistani homes, including my own. It’s based on home kitchen techniques—not restaurant shortcuts.

What to Serve with Chicken Curry

This curry has enough gravy to pair beautifully with:

• Basmati rice: My go-to. Fluffy rice soaks up the curry just right.
• Roti or naan: Perfect for scooping and swiping through the curry.
• Kachumber salad: A refreshing mix of cucumber, onions, tomatoes, and lemon juice to balance out the warmth.
• Pickled onions or green chilies: For those who like it punchy.

Storing Leftovers

• Fridge: Store in an airtight container for up to 3–4 days. The flavor deepens overnight.
• Freezer: Yes, you can freeze it! Let it cool completely and portion it out. Freeze for up to 2 months.
• Reheating: Gently reheat on the stove or microwave until piping hot. Add a splash of water if the gravy has thickened too much.

This chicken curry is one of those recipes that quietly becomes a staple in your kitchen. You make it once, and suddenly, it’s the dish you come back to when you just want something good—something that tastes like home.

Try other recipes:

• Hot Honey Chicken
• Copycat Chipotle Chicken
• Cream Cheese Chicken