How to Make Indian-Style Chicken Curry

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.


This is a basic Indian-style chicken curry recipe. While many regional variations exist, this one is one is prepared in the North Indian way.

Cooked in a gravy of fry-roasted and pureed onions, tomatoes, ginger-garlic paste, and spices with no added thickening agent like yogurt or cream, this chicken curry tastes no less delicious. Adjust the thickness of the curry by adjusting the water added at the end to get the desired consistency. Serve it with chapatis, the Indian flatbread, or plain rice.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour 15 min

1 hour 30 min

Serves 3 to 4 people


  • 500 grams bone-in chicken, cleaned, cut into pieces, and washed well
  • 2 onions, sliced
  • 1 bulb garlic cloves
  • 4 medium-sized tomatoes, chopped
  • 2 inches ginger, chopped
  • 1 green chilli, chopped
  • 3 tbsp desi ghee (clarified butter), or refined oil
  • 1 1/4 tsp salt
  • 1 tsp deghi mirch (red chilli powder)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 1/2 tsp kasuri methi (dry fenugreek leaves)
  • 2 tej patta (bay leaves)
  • 1/2 tsp jeera (cumin seeds)
  • 3 lavang (cloves)
  • 1 moti elaichi (black cardamom), crushed
  • 1 inch piece of cinnamon
  • 3 tbsp fresh cream
  • 3-4 tbsp hara dhania (cilantro)
  • 500-600 ml water


  1. In a pan, add the chopped onions, tomatoes, garlic cloves, ginger, green chilli, tej patta, jeera, moti elaichi, dalchini, and lavang. Stir roast them over medium heat for 5-6 minutes. Remove and cool. Then grind to a fine puree.
  2. In the same pan, melt the desi ghee over medium heat. Add in the puree and stir roast for 15-20 minutes, until the puree is roasted nicely. You should be able to smell the aroma of the spices, and the desi ghee should separate out. Adjust heat as required.
  3. Reduce heat to low and add the salt, deghi mirch, turmeric powder, coriander powder, and kasuri methi. Stir roast the spices for 1 minute.
  4. Add in the chicken pieces and mix well. Stir roast the chicken for 10-12 minutes, but after 5 minutes add in the cream and carry on roasting.
  5. Raise heat to medium. Add the garam masala and hara dhania, saving a little for garnishing. Mix well then add in 500 ml of water. Mix well and let it come to a boil.
  6. Cover the pan with a lid. Keep checking every 5 minutes or so and stir well each time. Cook until the chicken is cooked well. Our chicken took 25 minutes to cook.
  7. Transfer to a serving bowl and garnish with the remaining hara dhania. Serve with roti or rice.

Easy Indian-Style Chicken Curry Recipe

© 2019 Rajan Singh Jolly


Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on March 22, 2019:

Thank you, Kamkar.

Kamkar sanjukta on March 20, 2019:

Mouth watering....

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on March 15, 2019:

Thank you for appreciating the recipe, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on March 15, 2019:

Indian spices are also easy to find online, on Amazon, Dora. I appreciate your going through the recipe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on March 15, 2019:

Kaili, we do have many lentil recipes, we call them dal btw, on my youtube channel and my website. I hope you will like them. I would appreciate your feedback on this one when you try it. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on March 15, 2019:

I hope Bev likes it, Bill. Thank you for passing it on.

Peggy Woods from Houston, Texas on March 13, 2019:

I cannot wait to make this! It sounds delicious! Thanks for your recipe.

Dora Weithers from The Caribbean on March 12, 2019:

Thanks for the recipe. We cannot always find the seasonings to give it the authentic Indian taste. That's the only humbug.

Kaili Bisson from Canada on March 12, 2019:

This looks delicious Rajan. We had chicken in a yellow curry with potatoes Saturday night, so I will have to try your recipe next. It is easy to find ghee here, so I usually use that. I must look through your old recipes for more lentil ideas too!

Bill Holland from Olympia, WA on March 12, 2019:

Bev would love this, so, for her, thank you! I'm afraid my tastes in food are not terribly exotic, to say the least. :)

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