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Delicious Indian Chicken Curry served in a bowl, showcasing vibrant spices and flavors.

Indian Chicken Curry

A rich and flavorful Indian Chicken Curry that can be made in under an hour, perfect for a weeknight dinner or entertaining guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs bone-in chicken thighs (or boneless breasts, cut into large chunks)
  • 2 tbsp vegetable oil or ghee for deeper flavor
  • 2 large onions, finely sliced
  • 4 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 2 medium tomatoes, pureed or 1 cup crushed tomatoes
  • 1 tsp turmeric powder
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1–1.5 tsp red chili powder adjust to taste
  • 1.5 tsp garam masala
  • 1 cup water or low-sodium chicken stock
  • Salt to taste
  • Fresh cilantro for garnish
  • 1 tbsp lemon juice (or lime for a tangy twist)

Method
 

Preparation and Spice Blooming
  1. Pat chicken dry and season lightly with salt and a pinch of turmeric.
  2. Heat oil or ghee over medium-high heat. Add whole spices (if using cardamom/cloves) or simply add ground cumin and coriander; toast for 20–30 seconds until aromatic. Keep stirring to avoid burning.
Caramelizing the Onions
  1. Add sliced onions and a pinch of salt. Sauté until deep golden (about 10–12 minutes).
Adding Aromatics and Tomatoes
  1. Stir in garlic and ginger for 1 minute, then add tomato puree and spices (turmeric, chili, coriander). Cook until oil separates (3–5 minutes). If sauce is too thick, add a splash of water.
Browning the Chicken
  1. Push sauce to the sides; add chicken pieces and sear lightly (2–3 minutes per side).
Simmering to Finish
  1. Pour in 1 cup water or stock, bring to a gentle simmer, cover partially, and cook 15–20 minutes until chicken is cooked through.
Finishing and Serving
  1. Stir in garam masala, adjust salt, and finish with lemon juice and chopped cilantro.
  2. If using yogurt or coconut milk, temper it first so it doesn’t curdle.

Notes

The flavor improves if made a few hours ahead — perfect for meal prep. Use pre-minced garlic and ginger paste to shave off time. Consider an instant pot variation to reduce active stove time.