<< All Recipes

Chicken Curry


- 1 kg chicken, skinless and bone-in, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 3-4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves, for garnishing


1. Heat oil in a deep pan or kadai over medium heat. Add the chopped onions and sauté until golden brown.
2. Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
3. Add the pureed tomatoes, green chilies, and cook for about 5 minutes until the oil separates from the mixture.
4. In a small bowl, mix together turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Add this spice mixture to the pan and cook for another 2 minutes.
5. Add the chicken pieces to the pan and coat them well with the spice mixture. Cook for a few minutes until the chicken starts to brown.
6. Add water, cover the pan, and let the chicken simmer on low heat for about 20-25 minutes or until it is cooked through and tender. Stir occasionally.
7. Sprinkle garam masala over the chicken curry and mix well. Cook for an additional 2 minutes.
8. Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

More recipes