Best Chicken Curry Recipe
If you are searching for the best chicken curry recipe, yes, you are absolutely in the right place. It is also an easy recipe for chicken curry that is made with chicken, tomatoes, potatoes and a variety of spices.
The food chicken curry comes from the Indian subcontinent [wiki], and it is made with boneless or bone-in chicken pieces, onion, tomato, dahi (yoghurt), garam masala and a variety of Indian aromatic spices.
Chicken curry has many variations in worldwide, the variations depend on the region and places such as Indian subcontinent style chicken curry, Trinidad and Tobago style chicken curry, South East Asia, North America, and etc. The Indian subcontinent chicken curry has a great amount of local variations. But the main method is same for all chicken curry starts with whole aromatic spices such as clove, cinnamon, cardamom, curry leaves, black pepper,cumin, heated in an oil or butter (Ghee) and then sauce is made of onions, ginger, garlic, tomatoes and after that a mix powdered masala (spices) and then boneless or bone-in chicken pieces are added to the sauce, cooked until chicken pieces are boiled and sauce come into thick gravy. Finally, serve with rice or chapati (Roti). But in South Indian people add coconut milk for making thickened sauce and North Indian add extra spices and milk cream.
How to Make The Best Chicken Curry at Home
Indian chicken curry is quite simple and basic recipe made with basic ingredients. This tasty recipe is for specially who lives single I mean bachelor as well beginner. So that they can make the best chicken curry at home with some common ingredients.
So friends, let’s start!
- For making chicken curry, we should add whole spices, heat 4 tablespoon oil in the non-stick fry pan or any kind of the pan.
- Now add 3 cloves, 2 Bay leaf or some curry leaves, 6 cardamom, 1 teaspoon black pepper, 1 teaspoon cumin seeds, 2 medium sized cinnamon for 1 kg of chicken. Saute them for 20-30 seconds.
- Keep the flame on high and add 4 medium sized roughly chopped onions.
- We have to fry them until they turn into golden brown color. After completing frying, add 1 tablespoon ginger-garlic paste and fry till the raw smell disappear. If you use fresh chicken and ginger-garlic paste, the taste will be delicious to eat.
- Now we have to add roughly chopped fresh 4 medium sized tomatoes. Saute tomatoes till turn into soft and smooth.
- Next, add salt to taste. Adding salt to tomatoes it will be quickly cooked, soft and smooth.
- Now time to add spice powder such as turmeric 1 tablespoon, red chili powder 1 tablespoon, and 1 tablespoon of coriander powder. Mix them well for 1 minute.
- Add some green chili and cook till oil comes on the up. When the water of gravy is dried, the oil comes on the up.
- In this stage, we will add chicken pieces and properly mix them. So that all chicken pieces are coated with the spices (masala) and thoroughly spices enter inside the chicken pieces roasting them for 4-5 minutes. This roasting chicken increase the taste indeed.
- Now we have to add ½ cup water, cover with the lid and cook it for 6-7 minutes, saute them. If water is dried and again oil comes on the up, again add 1 cup water, mix well and cover with the lid, cook for 6-7 minutes and finally add Garam Masala (Spice mix) 1 teaspoon, mix well. After a few minutes, add some chopped coriander leaves and mix them well. This may take 15-20 minutes to cook and gravy will be thickened and chicken will be tender and cooked.
- Now your chicken curry is ready to serve with rice or roti (Chapati) or naan bread.
Friends, you must try to make this delicious Indian chicken curry at home and share the taste in the comment option. I hope you can make it that the taste you want. Enjoy cooking! Eat healthy and fresh food that helps you to be healthier.
What are The Best Side Dishes For The Indian Chicken Curry
Rice (American long-grain – up to you whether you leave it white or colour it yellow with turmeric);
Mango chutney (again, up to you whether you want to make your own or use a shop-bought brand);
Papadum (either fry your own at home from the ‘discs’, or buy them ready-made);
A fruit side-dish (either chopped bananas with lemon juice, or chopped apples with lemon juice and raisins); and
Grated coconut (served in a side-dish, for sprinkling on to the curry as you might sprinkle Parmesan cheese on to pasta).
You can follow the courses also as a side dish of chicken curry that are given below:
Other than a side of rice and naan bread or pita, I would make a cucumber salad to balance the heat of the curry. You can whip up a simple dressing. Mix rice vinegar and white sugar until dissolved. Then you can add either plain oil such as sunflower or canola. Also an option to mix it with sesame oil if you like that flavor. I would toss the dressing with diced cucumbers and let it marinate for at least one hour. To finish add some chopped cilantro or mint. If you like, also optional to add diced red onion, finely chopped diced chilis, or chopped peanuts for an added kick.
You can also make a yogurt-based cucumber salad. For this dressing I would combine full fat plain yogurt (can be Greek Salad), a plain oil with a generous portion of chopped garlic and lemon juice. Add diced red onions and chopped mint or dill. Mix this all with diced cucumbers and serve chilled.
Recipe Tips to Make The Best Chicken Curry
- Try to Use Whole Spices: For making traditional Indian subcontinent style chicken curry, you should use whole spices to make the best taste of it. Whole spices heated in oil and then you start your cooking.
- Select The Chicken: The most important thing is to select fresh and proper chicken to get the best cooking taste. If you use fresh chicken and cut them up in the right way, I am sure the fresh chicken enhances the taste that you want.
- Tomatoes and Onions: You must pick up fresh and best onions and tomatoes, chop them roughly and use them. Try to skip readymade tomato puree or paste. Always use fresh and homemade, it will increase the taste indeed.
- Slow Cooking: The Cooking method is also a vital point to get the real chicken curry taste. Generally, chicken curry is a slow cooking method, don’t hurry to cook it. Sometimes you need to flame on the high and maximum time you have to flame on the low. So, you must check recipe instructions where on the slow and high.
Check The Best Indian Chicken Curry Recipe
The best chicken curry recipe is one of the easiest and simple recipes for beginners. Everyone can make this recipe at home with some common ingredients. So friends, check the recipe instructions and make it for you or your loving person who really loves to eat chicken curry.
- 1 kg Chicken (Boneless or bone-in chicken pieces)
- 4 pcs Onion (Medium Sized)
- 4 pcs Tomato (Medium Sized)
- Salt to taste
- 4 tbsp Oil
- 3 pcs Cloves
- 6 pcs Cardamom
- 1 tsp Black pepper
- 1 tsp Cumin seeds
- 2 pcs Cinnamon
- 2 pcs Bay leaf
- Some Curry Leaves
- 1 tbsp Ginger-Garlic paste
- 1 tbsp Turmeric
- 1 tbsp Red chili powder
- 1 tbsp Coriander powder
- 1 tsp Garam Masala (Spices mix)
- Some coriander leaves for garnish
Cut chicken into medium-sized and wash them properly.
Now on the nonstick fry pan, heat 4 tablespoon oil and add whole spices such as cloves, a bay leaf or some curry leaves, cardamom, black pepper, cumin seeds, cinnamon, saute them well.
Add roughly chopped onions and keep the flame high. We must fry them until they turn into golden brown in color.
When onions turn into soft and golden brown in color, add ginger-garlic paste and fry till the raw smell disappears.
Now time to add roughly chopped tomatoes, mix them well, add salt to taste. After adding salt, the tomatoes will be quickly soft and smooth.
In this step, we have to add spices powder such as turmeric, red chili powder, and coriander powder. Mix them well and cook for 1 minute.
Add some chopped green chili and cook till oil comes up.
Next, we need to add chicken pieces and mix them properly. Make sure all chicken pieces are coated very well and roast them for 5-6 minutes. So that all spices or masala enter inside the chicken pieces and enhance the proper traditional taste.
Now we have to add ½ cup of hot water, mix them and cover with the lid and cook it for 6-7 minutes. The flame should be low.
After around 6-7 minutes the water will dry and oil comes up. It is called “masala kosha”.
Now again add 1 cup hot water, mix them, cover with the lid and wait for 6-7 minutes. Now add garam masala, mix them and again cover with a lid for 15-20 minutes. After removing the lid add some coriander leaves mix them.
Now check the chicken. If it is soft and cooked, then curry is ready to serve. Otherwise, you should cook for another few minutes.
Now serve it quickly and sprinkle the coriander leaves on the top.