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Best chicken curry recipe
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5 from 15 votes

Chicken curry recipe

Bone-in pieces of chicken slow-cooked in a tomato and onion based fragrant gravy. This simple, easy yet rich chicken curry is so easy to make that anyone can make it. Forget takeout and make this at home.
Course entree, Main Course, Side Dish
Cuisine Indian
Diet Gluten Free
Keyword chicken curry, chicken curry recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 246kcal


  • 500 grams chicken bone-in or boneless

For marinade (optional)

  • 1 tsp lime juice
  • salt
  • 1/2 tsp turmeric powder
  • 1 tsp oil

For gravy

  • 2 tbsp oil
  • 3 cloves
  • 4 cardamoms
  • 1 whole dry red chilies
  • 1 bay leaf
  • 2 red onions chopped
  • 6 garlic clove chopped
  • 1 inch ginger chopped
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 tsp sugar
  • 2 medium tomatoes chopped
  • 2 medium potatoes peeled and halved
  • 2 cups water
  • 1 tsp garam masala powder optional
  • 2 tbsp cilantro/coriander leaves chopped


  • Marinate the chicken pieces with the ingredients listed under "for marinade". This step is optional. You can also directly add un-marinated chicken pieces to the gravy. A lot of recipes require the chicken to be cooked ahead. But cooking the chicken directly in the sauce makes it more soft and juicy.
  • Heat oil In a thick bottomed and deep pan or pressure cooker and temper with whole spices.
  • When they start to splutter, add chopped onions. If you want, you can add a little salt at this stage to help the onions cook faster. Adding a little sugar instead will make it brown faster. Saute the onions until translucent/browned.
  • Add garlic and/or ginger and cook for 2-3 more minutes.
  • Now add the powdered spices. You can dissolve the spices in a little bit of water to ensure they don't stick to the bottom of the pan.
  • Saute everything over medium heat for 2-3 minutes or until the raw spice smell dissipates.
  • Now add fresh tomatoes or tomato puree/paste and cook for 2-3 more minutes.
  • Season with salt and sugar.
  • Add the chicken pieces and potatoes. Stir to coat everything in the gravy. Pour 2 cups of water. Bring everything to a boil. Lower heat, cover and let cook for 10-12 minutes. If you are using a pressure cooker, close the lid and cook until two whistles are given out. You will know the curry is ready when the oil separates from the gravy.
  • Add garam masala, stir, turn off the heat and add chopped cilantro.
  • Serve with naan, roti, parantha or steamed rice.


Serving: 4g | Calories: 246kcal | Carbohydrates: 10g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 59mg | Potassium: 259mg | Fiber: 2g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg