This home-style chicken curry is the everyday Indian classic: chicken simmered in an onion-tomato masala with ginger, garlic and warm spices. It is simpler and less creamy than butter chicken and ready in about an hour. This recipe serves 4.
Prep: 15 minutes | Cook: 40 minutes | Serves: 4
Ingredients
- 800 g (1.75 lb) bone-in chicken pieces
- 3 tbsp oil
- 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick
- 2 large onions, finely chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoes, pureed
- 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric, 1 tsp Kashmiri chili powder
- 1.5 tsp salt
- 1 tsp garam masala
- Cilantro to finish
Method
- Heat the oil and fry the whole spices for 30 seconds.
- Add the onions and cook 10 to 12 minutes until deep golden.
- Add the ginger-garlic paste for 1 minute, then the tomato puree and ground spices. Cook 8 minutes until the oil separates.
- Add the chicken and stir to coat. Cook uncovered for 8 minutes.
- Add 1 cup hot water, cover and simmer for 25 to 30 minutes until the chicken is tender (74 C / 165 F inside).
- Stir in the garam masala, simmer 2 minutes and finish with cilantro.
Tips
- Brown the onions well. They are the base of the flavour.
- Bone-in chicken gives a richer gravy than boneless.
- Add more water for a thinner gravy to serve over rice.
Variations
Add potatoes for a heartier curry, a splash of coconut milk for a softer gravy, or fenugreek for a methi chicken.
Order it
Our menu includes chicken curry, butter chicken and chicken tikka masala, and chicken curry is a dependable catering choice. See our catering page and our butter chicken recipe.
FAQ
What is the difference between chicken curry and butter chicken? Chicken curry is onion-tomato based and spicier. Butter chicken is smoother and creamier.
Can I make it ahead? Yes. It tastes even better the next day.