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Chicken Curry with Dry-Roasted Spices Recipe

Chicken curry and Indian chicken curry recipe. Easy Indian chicken curry recipe that anyone can make at home. Make a pot of chicken curry now.

Course Main Course
Cuisine Indian
Keyword Indian Chicken Curry
Servings 4 people
Calories 286 kcal


  • 2 ½ Chicken – 3 lbs, leg pieces or whole chicken cut into serving pieces.
  • 2 large size Onion, finely chopped.
  • 2 teaspoons Ginger paste
  • 1 tablespoon Garlic paste
  • 3-4 Tomato – medium size, finely chopped
  • 1 tablespoon Tomato paste.
  • ½ teaspoon Turmeric powder
  • 1 tablespoon Coriander powder
  • ½ teaspoon Paprika.
  • 1 Bay leaf
  • 1 Cinnamon stick (1-inch)
  • 1 teaspoon Salt or as per taste.
  • 3-4 tablespoons Oil vegetable
  • 1 Lime juice
  • ¼ cup Cilantro – chopped, for garnish
  • 1 slices Jalapeno – for garnish, (optional)
  • 2-3 cups of hot water to be used in cooking at different stages.

Whole Spices for Roasting:

  • 1 teaspoon Cumin seeds.
  • ½ teaspoon Coriander seeds.
  • 2 Cardamom pods green
  • 6-8 Black peppercorns
  • 4 Cloves


  1. Mix the ginger and garlic paste in a bowl and keep aside. In another bowl mix turmeric powder, coriander powder and paprika with ¼ cup of water to make a spice paste and keep it aside too.

  2. Wash the chicken and thoroughly dry it with paper towel; place it in a large non-reactive bowl. Add 2 tsp of ginger-garlic paste to the chicken and reserve the remaining ginger-garlic paste for later use. Add juice of ½ lime to the chicken and mix everything well, making sure that the chicken is well coated. Cover and let the chicken marinate for minimum 30 minutes in refrigerator or up-to 24 hours.

  3. In a clean skillet add the cumin seeds, coriander seeds, cardamom pods, black peppercorns and cloves. Dry roast the spices over medium-low heat until well browned and fragrant; around 1-2 minutes. Remove from the heat and transfer the spices to a clean dry bowl immediately; they can burn really fast. Grind them into a coarse powder in a spice grinder and keep aside.

  4. Heat the oil in a large non-stick skillet and add the chopped onions, bay leaf, and cinnamon stick; fry until they start to turn golden brown, about 6-7 minutes. Now add the remaining ginger-garlic paste along with ¼ cup of hot water and stir; keep cooking until all the water has evaporated and the oil starts separates on the sides of the onion mixture; around 4-5 minutes.

  5. Add the spice paste to the onion mixture give it a quick stir; now add the tomato paste. Let everything cook once again until all the liquid has dried out and the oil starts to separate to the sides; about 2-3 minutes. Make sure to cook stirring to avoid the mixture sticking at the bottom of the skillet and getting burned.

  6. Add the chicken pieces and stir about 5-7 minutes to well coat them with the onion-spice mixture and also to get some color on them. Finally add the chopped tomatoes and salt and cook for another 2-3 minutes, just so the tomatoes start to break down.

  7. Last add 1 – 1 ¼ cup of hot water, cover the pan and cook over high heat, about 5 minutes. Reduce the heat to medium low and cook until chicken is tender and sauce is thick for around 20-25 minutes.

  8. Once the chicken is done, add the roasted spice powder, give it a last stir, cover the skillet tightly with the lid and remove it from the heat and let it stand for 5 minutes for all the flavors to blend.

  9. When ready to serve sprinkle the curry with lime juice, add the chopped cilantro and serve hot. Enjoy!!!

Nutrition Facts
Chicken Curry with Dry-Roasted Spices Recipe
Amount Per Serving (4 people)
Calories 286 Calories from Fat 747
% Daily Value*
Fat 83g128%
Saturated Fat 29g181%
Cholesterol 357mg119%
Sodium 964mg42%
Potassium 1346mg38%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 6g7%
Protein 91g182%
Vitamin A 1930IU39%
Vitamin C 56mg68%
Calcium 114mg11%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.