Indian Chicken Curry

5 from 11 votes

Indian chicken curry is a flavorful dish with tender chicken cooked in a sauce full of aromatic spices. Whether you're a seasoned chef or a novice in the kitchen, this recipe simplifies Indian cooking for everyone.

Prep Time30

Cook Time50

Total Time1 20

Course: Chicken

Cuisine: Indian Recipes

Keyword: Indian Chicken Curry

Servings: people

Author: Bee Yinn Low

Ingredients

Main Ingredients

3 pounds (1.5kg) whole chicken or chicken legs cut into pieces
1 lime cut into halves and extract for juice
5 tablespoons cooking oil
2-3 cups hot water for cooking at different stages
1 teaspoon salt or to taste
2 large yellow onions finely chopped
1 bay leaf
1 inch (2.5cm) cinnamon stick
1 tablespoon tomato paste
4 medium-sized tomatoes cut into small pieces
1 - 1 ¼ cups hot water
salt to taste

Wet Spice Pastes

2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon paprika
¼ cup water

Garnishing

¼ cup chopped cilantro leaves

Instructions

Preparing the Wet Spice Pastes: In a bowl, mix the ginger paste and garlic paste. In another bowl, combine the turmeric powder, coriander powder, and paprika with ¼ cup of water to create a spice paste.
Preparing the Chicken: Wash the chicken thoroughly and remove any remaining internal organs if using a whole chicken. Cut the chicken into serving pieces and pat dry with paper towels. Transfer the chicken to a large non-reactive bowl (see Notes at the bottom of the recipe card). Add 1 tablespoon of ginger-garlic paste to the chicken, reserving the remaining paste for later use. Add the lime juice and mix well. Cover and let the chicken marinate in the refrigerator for 30 minutes.
Cooking the Curry: Heat oil in a pot over medium heat. Add the onions, bay leaf, and cinnamon stick. Fry until golden brown, about 3 minutes. Add the remaining ginger-garlic paste and the turmeric wet spice paste, along with the tomato paste. Cook until the oil separates from the mixture, about 3 minutes, stirring continuously to prevent sticking and burning.
Transfer the chicken pieces into the pot and stir continuously to coat them well with all the ingredients. Add the chopped tomatoes and 1 cup of hot water. Cover the pot and turn the heat to medium-low. Cook and simmer the chicken until it is tender and the curry sauce thickens, about 20–30 minutes, to your desired consistency. Add salt to taste.
Ladle the Indian Chicken Curry into a large bowl, garnish with chopped cilantro, and serve immediately.

Notes

You can make the ginger paste by grinding fresh and peeled ginger in a mini food processor. Add some water to make it into a thick paste.
Similarly, you can make the garlic paste by grinding garlic cloves with some water water in a mini food processor.
Both the ginger paste and garlic paste can be stored in a small container and chilled in the refrigerator.
The terms “reactive” and “nonreactive” are referring to the type of metal from which your pot or bowl is made of. Aluminum, cast iron, and copper are all “reactive.” Stainless steel, ceramic, glass, and metal cookware with enamel coating are all “nonreactive.” This is to prevent discoloration as lime (acid) is used to marinate the chicken.

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