A simple Chicken Curry, almost every Indian household would have their version and they all are delicious!
What is a perfect Chicken Curry? An easy, simple recipe which you can cook in 30 minutes and should taste good with rotis and rice both, that is a perfect chicken curry. As much as I love cooking special recipes I love a recipe which is rustic, effortless and something I can cook in a trice. This Chicken Curry is one of those recipes, never disappoints and always delivers the flavour!
If you like Indian flavours, then you have got to try this Chicken Curry!
There are many different versions of Chicken Curry, with potatoes, with mixed vegetables, with eggs but I wanted to keep it very simple so I made this version with onions and tomatoes. This chicken curry is juicy because it’s cooked with chicken thighs instead of breast and the chicken is marinated in ginger-garlic paste and a few spice powders but what gives this chicken curry a burst of flavour is the tadka (tempering) in the end.
What spices are in this Chicken Curry?
If we are talking about Indian chicken curry, there are some spices you must-have in your repertoire. For me, those spices are cumin, turmeric, black peppercorns, coriander, cardamom and of course chilli. I reckon without these basic spices Indian cooking is incomplete. However, I don’t stop there; if you follow my social media, you would know I am spice lover and spice hoarder ;). I love using a plethora of spices in my cooking but to keep this chicken curry very simple I have used nigella seeds (black onion seeds), garam masala and dried fenugreek leaves (kasuri methi).
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Let’s get to the Chicken Curry Recipe!
Chicken Curry
Ingredients
- 250 g boneless chicken leg or thighs cut in chunks
- 1 large onion thinly sliced
- 2 medium tomatoes medium diced
- 1 tbsp coriander stalks finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp or to taste red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 1/2 tsp or to taste salt
- 1 each bay leaf, green cardamom
- 1/2 tsp dry fenugreek leaves (kasuri methi)
- 1 tbsp heavy cream
- 1/2 cup water
- 1 tbsp vegetable oil or mustard oil
- freshly chopped coriander for garnishing
For tadka (tempering)
- 2 tsp vegetable or mustard oil
- 1/2 tsp nigella seeds (black onion seeds)
- 2 tsp ginger-garlic paste preferably store bought
- 1/2 tsp each red chilli powder and jaggery
- 2 or to taste green chillies slit in the middle
Instructions
- Marinate the chicken in some salt and ginger-garlic paste whilst you chop and cook the onions-tomatoes.
- Heat oil in a heavy-bottomed pot, add in the whole spices and coriander stalks. Stir for a few seconds and tip in the onions with a pinch of salt. Saute the onion for 5 minutes.
- Tip in the tomatoes and all the spice powders except garam masala. Saute for a minute. Tip in the marinated chicken and fry for 5 minutes on a medium-high flame.
- Add 1/2 cup of water, cover the pot and cook for 6-7 minutes or until the chicken is cooked. In the last 2 minutes add in the cream, garam masala and dried fenugreek leaves. Mix it well.
- Till the chicken is cooking make the tempering. Heat oil in a small pan, add in the nigella seeds, let them splutter. Add in the green chillies and fry for a few seconds.
- Add in the jaggery, ginger-garlic paste and red chilli powder. Mix well and fry for 2-3 minutes. Keep it aside.
- Just before serving add the tempering and garnish it with freshly chopped coriander.
- Serve hot with rotis or rice!
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