Easy Chicken Curry Recipe
Description:
This Easy Chicken Curry is a flavorful, mildly spiced Indian-style curry that’s perfect for beginners. It uses basic pantry spices, fresh ingredients, and comes together in under 1 hour. The tender chicken pieces simmered in a rich, aromatic tomato-onion gravy make it a perfect pair with rice, roti, or naan.
Total Time:
Task Time
Prep Time 15 mins
Cooking Time 30–35 mins
Total Time 45–50 mins
Ingredients (Serves 4):
For the chicken:
500g (1.1 lbs) chicken (boneless or bone-in), cut into pieces
1/2 tsp turmeric powder
1/2 tsp salt
Juice of 1/2 lemon (optional – for marination)
For the curry:
2 tbsp oil (vegetable/sunflower/mustard oil)
1 large onion, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, finely chopped or pureed
1 green chili (optional, adjust to taste), slit
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder (adjust to taste)
1/2 tsp garam masala
Salt to taste
1/2 cup water (more if needed)
Fresh coriander leaves for garnish
Instructions:
Step 1: Prep the Chicken
Wash and clean the chicken.
Marinate it with salt, turmeric, and lemon juice (optional). Let it sit while you prepare the rest. Even 10–15 minutes helps.
Step 2: Cook the Base
Heat oil in a deep pan or pot over medium heat.
Add chopped onions. Sauté until golden brown (8–10 minutes). Don’t rush this—it builds flavor.
Add ginger-garlic paste and green chili. Cook for 1–2 minutes until the raw smell goes.
Step 3: Add Tomatoes & Spices
Add chopped or pureed tomatoes.
Cook until the oil separates from the masala (about 6–8 minutes). Stir often to avoid burning.
Add turmeric, coriander, cumin, chili powder, and salt. Mix well and cook the spices for 2–3 minutes.
Step 4: Add Chicken
Add marinated chicken pieces.
Stir well to coat with the masala.
Cook uncovered for 5–6 minutes to seal in flavor.
Step 5: Simmer the Curry
Add 1/2 cup water (more for thinner curry).
Cover and simmer on low-medium heat for 15–20 minutes, until chicken is fully cooked and tender.
Add garam masala in the last 2 minutes and mix well.
Step 6: Garnish and Serve
Turn off the heat.
Garnish with fresh coriander leaves.
Serve hot with rice, roti, naan, or paratha.
Serving Suggestions:
Steamed basmati rice
Jeera rice (cumin rice)
Chapati / naan
A side of salad or cucumber raita
FAQ – Frequently Asked Questions:
Can I use chicken breast?
Yes, but be careful not to overcook it as it can dry out. Thighs or bone-in pieces are juicier and more flavorful.
Can I skip marinating?
Yes, but marinating enhances the flavor. Even 10 minutes helps tenderize and season the chicken.
What if I don’t have all the spices?
You can use 1.5 tbsp of curry powder or store-bought chicken masala instead of individual spices.
How do I make it spicier or milder?
Spicier: Add more green chili or chili powder.
Milder: Reduce or skip the chili powder, and use sweet paprika instead.
Can I make it ahead?
Absolutely. Curry tastes better the next day as flavors deepen. Store in the fridge for up to 3 days.
Can I freeze this?
Yes. Let it cool fully, then freeze in airtight containers for up to 2 months. Thaw and reheat gently.
Tips for Success:
Browning onions well adds depth to the curry—don’t skip or rush this.
Adjust water for thickness—less water = thicker gravy.
Add a dollop of yogurt or cream at the end for a richer, creamier curry (optional).
Use fresh ingredients for the best flavor.