This chicken curry is made with bone-in pieces, which gives the sauce a richer, deeper flavor. The chicken cooks right in the sauce, letting the spices and juices blend together for a hearty, satisfying meal.
If you’ve already made our Basic Curry Sauce, this recipe is even easier. Just heat the sauce, add the chicken, a little water or broth, and a few extra spices for a stronger flavor. Then simmer until the chicken is cooked through—simple, quick, and full of flavor.
Serve it with rice, naan, or your favorite sides. Whether you’re new to making curry or already familiar with the Basic Curry Sauce, this recipe is a reliable way to get a tasty, comforting meal on the table.
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Chicken Curry
398kcal
Ingredients
Curry Sauce (Masala)
- 3 cups Onions pureed, grated or finely diced
- 1.5 cup Tomatoes crushed or finely chopped
- 1 tbsp Ginger-garlic paste
- 2 Green Chilies finely chopped, adjust or leave out based on your preferred heat level
- 3 tbsp Oil 1 tbsp per cup of Onions
- 1/2 tsp Cumin Seeds
- 1.5 tsp Kashmiri Red Chili Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1/4 tsp Dried Fenugreek leaves aka Kasuri Methi, optional but recommended
- 1 tsp Garam Masala
- 1 tbsp Cilantro finely chopped
Chicken Curry
- 2 pounds Chicken for the best curry flavor use bone-in chicken drumsticks and thighs.
- 2 cups Chicken Broth can substitute with water
Method
Prepare the chicken
- Clean and wash the chicken and remove its skin. Make 2-3 cuts with a sharp knife on the chicken thighs and drumsticks.
Make the Basic Curry Sauce (Masala)
- Heat the oil in a pan on medium heat and add the Cumin Seeds.
- When the Cumin Seeds start to crackle add the Ginger-Garlic paste and fry it until it turns golden brown (about 1 minute).
- Add the onions and fry on medium-low until golden brown stirring frequently (about 15-20 minutes). If the pot gets too dry, add some water so that the masala doesn't burn.
- Add the tomatoes and also Kashmiri Red Chili Powder, Turmeric Powder and Coriander Powder; mix well and cook on medium heat, stirring frequently, until the oil starts to separate out (about 15 minutes).
- The curry sauce is ready and you can add any protein or vegetable to make it a substantial dish.
Add Chicken
- Add the chicken pieces. Stir fry the chicken in the sauce for about 5 minutes on medium heat.
- Add 2 cups of hot water or chicken broth, bring to a boil and then reduce the heat to medium-low, cover the pan and let it cook for about 15-20 minutes stirring every few minutes until the chicken is fully cooked.
- Add the Garam Masala and Kasuri Methi and stir them in.
- Garnish with chopped cilantro leaves and serve hot with rice or bread.
Nutrition
Serving1portionCalories398kcalCarbohydrates23gProtein42gFat16gSaturated Fat2gPolyunsaturated Fat4gMonounsaturated Fat9gTrans Fat0.1gCholesterol118mgSodium2869mgPotassium1184mgFiber4gSugar10gVitamin A723IUVitamin C20mgCalcium75mgIron2mg
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