Chicken Curry
Homestyle Indian chicken curry — onions cooked down to a deep mahogany, tomatoes broken down into the masala, bone-in chicken simmered until tender. Less famous than butter chicken but more common in Indian homes. Eat with rice or roti.
Prep Time
15 min
Cook Time
28 min
Servings
2
Calories
405 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken250 g
- Onion½ medium
- Tomato1 medium
- Garlic1 ½ cloves
- Ginger½ tsp
- Turmeric¼ tsp
- Coriander Powder½
- Garam Masala½
- Salt½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Onion0.5 medium
- Tomato1 medium
- Garlic1.5 cloves
- Ginger0.5 tsp
- Turmeric0.25 tsp
- Coriander Powder0.5
- Garam Masala0.5
- Salt0.5 tsp
Instructions
- 1
Heat 3 tbsp oil in a heavy pot. Add 2 finely sliced onions. Cook on medium for 12-15 minutes until deeply golden brown — this slow cooking is the flavor foundation.
- 2
Add 2 tbsp ginger-garlic paste, 2 chopped tomatoes, and the dry spices (1 tsp turmeric, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp red chili powder, salt). Cook 5-7 minutes until tomatoes break down and oil rises to the surface.
- 3
Add 1 kg bone-in chicken pieces. Stir to coat with masala. Cook on medium-high for 5 minutes — the chicken should pick up color and the masala should cling to it.
- 4
Add 1½ cups water (or chicken stock). Bring to a boil, then reduce to low. Cover and simmer for 25-30 minutes until chicken is tender and the gravy has thickened.
- 5
Add 1 tsp garam masala and a squeeze of lemon juice. Cook 2 more minutes uncovered to let the garam masala bloom.
- 6
Garnish with fresh coriander leaves. Serve with basmati rice or fresh roti. Better the next day — make extra.
Watch how to make Chicken Curry
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💡 Expert Tips
- 1.Deep onion browning is the secret. Most home cooks rush this step — onions should be the color of bronze, almost burnt. Takes 15+ minutes on medium. Don't skip.
- 2.Bone-in chicken makes a richer curry. Bones release collagen into the gravy and the meat stays juicier. Boneless tastes thin.
- 3.Add garam masala at the END only. Garam masala is finishing spice — its aromatic compounds boil off if cooked too long. Sprinkle in the last 2 minutes.
- 4.Curry improves overnight. The flavors integrate as the dish rests. Make tonight, eat tomorrow.
🔬 Why It Works
Onion-tomato masala (bhuna) is the foundation of most Indian curries. Slow-cooking onions develops their natural sugars into Maillard browning, creating deep umami flavor. Tomatoes break down to provide acidity and body. The spices toast in the hot oil-onion mixture, releasing their fat-soluble flavor compounds (curcumin, capsaicin) — water-only cooking wouldn't activate them as well. Bone-in chicken contributes collagen to the gravy during the simmer, giving it body without thickeners. Garam masala added at the end provides the perfume — its aromatic compounds are volatile and would dissipate if added early.
Frequently Asked Questions
What's the difference between this and butter chicken?▾
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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