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The spicy and delicious quintessential Indian chicken curry that will have you asking for more. 

There are reasons why Indian Chicken Curry continues to entice millions of food lovers all over the world. It is a quintessential Indian recipe that has been passed down through the ages, it is timeless, it is gorgeous and it is a must-have in every chef's arsenal. But did you know that there is no such word as 'curry' in any of the Indian languages? When the Portuguese first came to India they started describing the Indian spiced stew as 'carel', taken from the Tamil word 'kari'. Later, the East India Company started using the term 'carel' too but their Anglo-Saxon tongues turned it to 'curry'.

Back home, I grew up eating a variety of chicken curries. There are different ways of cooking chicken in different parts of India. The recipe that I am sharing here is commonly made in the Bengali households. If you are not a spice lover don't get spooked because this recipe uses spices that are nicely balanced to make sure that the final result is flavorful but not overpowering, it is spicy but not hot. This is my favorite recipe of chicken, simple and delectable. The aroma of spices will enamor you and wrap you with the warmth of everything love. Make it on a weekend night and surprise your family. I am sure they will love it.


The Indian chicken curry is a spicy, flavorful gravy-based dish of bone-in chicken pieces cooked to perfection. It consists of potatoes that further adds to the body of this aromatic recipe. The chicken is slow-cooked over medium heat so that the end result is soft, succulent chicken pieces dunked in a rich and delicious gravy of onions and tomatoes. The chicken will be so tender that it will literally melt in your mouth. Do not get intimidated by the long list of ingredients, all of them are easily available in any Indian store. If you frequently cook Indian food, all of these spices would most likely be in your pantry already.

The homemade garam masala adds a unique touch to this Chicken curry. Want to know how to prepare Garam Masala at home? Check it out here.


Is Indian Chicken curry difficult to make?

Making the Indian Chicken curry at home does not have to be intimidating, all you need is a little patience. As Aristotle once said, “Patience is bitter, but its fruit is sweet". The same goes for the Indian chicken curry. It is not something that can be cooked quickly, the slow-cooking technique pulls out all the flavors into the curry.

Can I make chicken curry in an Instant Pot or Slow Cooker?

Yes, you can make Indian Chicken curry in both Instant pot and Slow Cooker.

What is Garam Masala?

Garam Masala is a fragrant mix of spices used to flavor poultry, fish, meat, or sometimes even vegetarian preparations in Indian cooking. It is one of the most dominant and most common spices in any Indian kitchen. A dash of garam masala can elevate a simple dish into something extraordinary.

How can I make Garam Masala at home?

Here is my recipe of Garam Masala. Check it out here.


Traditionally, Indian Chicken curry is served with plain basmati rice or naan.You can also serve it with 'Saffron Rice' or 'Egg Fried Rice'. It goes well with 'Bazlama' too.


Refrigerate Indian Chicken curry to consume later for up to 5 days. You can also freeze this curry. Let it cool for about 30 minutes before packaging it away. Scoop out portions into tupperware and put in the freezer. To reheat, simply thaw in the microwave.


Yield: 4
Author: The GradChef
Prep time: 10 MCook time: 35 MTotal time: 45 M
The quintessential Indian chicken curry that will have you asking for more. Spicy and delicious, this is the authentic curry that you have been looking for.


For marinating chicken
  • 2 lb chicken, bone-in medium size pieces
  • 1 tsp canola oil
  • 1/2 cup unflavored yogurt
  • 1 tsp turmeric powder
  • 1/2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 1/2 tbsp coriander powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp paprika
  • 1 tbsp salt
For the curry
  • 1 large red onion finely chopped
  • 1 tomato chopped
  • 2 tbsp canola oil
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp turmeric powder
  • 1/2 tbsp coriander powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp paprika
  • 1/2 tsp kashmiri mirch (optional for rich, red color)
  • Whole spices (2-3 peppercorns, 2" cinnamon stick, 2 bay leaves, 3-4 green cardamoms)
  • chopped cilantro for garnishing
  • salt to taste
  • sugar to taste
  • 1 tsp garam masala
  • 2 potatoes quartered (optional)
  • 2-3 green chilies (optional)
  • 2 cups of warm water
  • finely chopped cilantro


  1. Marinate the chicken with all the ingredients mentioned and keep aside for at least an hour.
  2. If you are adding potatoes to the curry, smear them with salt and turmeric. Heat oil in a heavy-bottomed pan, lightly fry the potatoes and keep them aside.
  3. In the same pan, add some more oil if required. Temper with the whole spices.
  4. When they splutter, add sugar and allow it to caramelize. Add the chopped onion and saute till translucent.
  5. Add the ginger, garlic paste, tomatoes, and salt. Keep cooking till tomatoes are mushy.
  6. Now add all the dry spices and splash some water to ensure spices do not stick to the bottom of the pan. Cook until oil starts to come on the surface seeping through the sides of the pan.
  7. Add the chicken and combine well coating the chicken pieces with the spices completely. Cook for a few minutes till the rawness of chicken is gone.
  8. Add potatoes, slit green chilies (optional, only for heat), and give a good mix.
  9. Add water and close the lid, let it simmer for about 20 mins.
  10. When the chicken is tender and potatoes are done too, check salt, if required add some salt.
  11. Sprinkle garam masala.
  12. Garnish with chopped cilantro.


  • This can be made with boneless chicken pieces too, cooking time will be lesser in that case.
  • Potatoes are optional but they are an integral part of chicken curry in Eastern India, they add to the taste and consistency of the curry. The potatoes are infused with the flavor of the curry and taste simply awesome.
  • This recipe is not hot but if you like it hot, you may add crushed peppercorns or slit green chilies.
  • You should avoid adding cold water in between the cooking process, it brings the temperature down, add warm water if you have to.
  • For a creamy texture consider adding full-fat coconut milk.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
chicken, indian,yummy,authentic,spicy
main course, lunch, dinner
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