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A bowl of Chicken Curry Indian served with fluffy white basmati rice, garnished with chopped cilantro and red chili, with naan bread in the background.

Chicken Curry Indian

A rich, authentic Chicken Curry Indian made the traditional way — toasted whole spices, slow-cooked onions and tomatoes, tender chicken simmered in masala, and finished with cream and garam masala for deep, layered flavor. Better than takeout, every single time.
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Prep Time 20 minutes
Cook Time 45 minutes
Simmer Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian, South Asian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 teaspoons Cumin seeds - Whole spices for toasting
  • 1 teaspoon Coriander seeds - Whole spices for toasting
  • 4–5 whole Cloves - Whole spices for aroma
  • 2 Bay leaves
  • 1 stick Cinnamon
  • 3 tablespoons Vegetable oil or ghee - For frying spices
  • 2 large Onions - Finely diced
  • 1 tablespoon Ginger paste - Fresh or jarred
  • 1 tablespoon Garlic paste - Fresh or jarred
  • 3 large Tomatoes - Pureed or finely chopped
  • 1 teaspoon Turmeric powder
  • 2 teaspoons Ground coriander
  • 1 teaspoon Ground cumin
  • 1–2 teaspoons Chili powder - Adjust to taste
  • Salt - To taste
  • 2 pounds Chicken thighs or breasts - Cut into chunks
  • 1 cup Water or chicken broth
  • ½ cup Heavy cream or yogurt - For richness
  • 2 teaspoons Garam masala - Added at the end
  • Fresh cilantro - For garnish

Equipment

  • 1 Large heavy pot or Dutch oven (For cooking curry evenly)
  • 1 Wooden Spoon (For stirring masala base)
  • 1 Blender (To puree tomatoes smooth)
  • 1 Sharp knife (For chopping onions and chicken)
  • 1 Measuring spoons (For accurate spice portions)
  • 1 Mixing bowl (For prepping ingredients)

Method
 

  1. Heat oil, add cumin, coriander, cloves, bay leaves, and cinnamon, and toast until fragrant to build deep flavor.
  2. Add diced onions and cook slowly until golden brown and caramelized, creating the base of the curry sauce.
    A frying pan with sautéed onions, garlic, and spices being cooked until golden brown, stirred with a wooden spoon.
  3. Stir in ginger, garlic, tomatoes, and ground spices; cook until thick and the oil separates from the masala.
  4. Add chicken pieces and broth, cover, and simmer until the meat is tender and the sauce rich and flavorful.
  5. Stir in cream and garam masala, simmer briefly, then garnish with cilantro and serve hot with rice or naan.
    A pan filled with rich, creamy Indian curry sauce, garnished with fresh cilantro and drizzled with cream, showing a swirl pattern on top.

Nutrition

Serving: 400gCalories: 470kcalCarbohydrates: 12gProtein: 36gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 145mgSodium: 630mgPotassium: 790mgFiber: 3gSugar: 6gVitamin A: 720IUVitamin C: 15mgCalcium: 85mgIron: 3.8mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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