Indian Chicken Curry


On my table today is a fiery but not spicy yet "I-want-more" Chicken Curry, one of the most solicited recipes by many curry lovers and yet one of my most shelved ones for no reason or some reason.

This recipe is not a family kept secret, and it is not the one with the elaborate/fanciest list of the great ingredients. I call it authentic as I believe when initially people started cooking, they started with essential spices of a dish. The spices who played their well-orchestrated music together yet keeping their individual flavours distinct and that's what makes a recipe hit!.

If passing on a recipe generation after generation is what makes it authentic, then this is a sound signature dish that I have not altered a bit, and I have no such future intentions.

Here is our detailed step-by-step recipe with pictures and yes it's One-Pot.


Preparation Time: 10 mins
Cooking Time: about 30-35 mins
Total Time: about 45 mins
Makes: 4 servings

3 tbsp vegetable oil/ghee
1 large onion, divided 1/4th finely chopped and 3/4th diced into big chunks
1 tsp of salt or as needed
800 g boneless chicken cut into bitesize chunks
2” fresh ginger, roughly chopped
7-8 garlic cloves, peeled
4 tbsp of fresh coriander leaves, reserve 1 tbsp for garnishing
1 tsp turmeric
1 tsp red chilli powder
1 tsp dry coriander/dhania powder (You can alternate it with garam masala powder too)
450g tomatoes, roughly chopped

Step 1: Bring a heavy-bottomed pan or a Dutch oven with the oil to medium-high heat, add 1/4th of the finely chopped onion and sweat them until brown by adding little salt.

Step 2: Add the chicken chunks and cook until all the juices are evaporated, and the pan goes dry.

This is a non-negotiable step for the best chicken curry. Allowing all the moisture and the juices to dry away helps prepare the chicken to absorb the flavours from the other ingredients. It also ensures that cooked chicken doesn't release a lot of fluid watering down the characteristics of the curry later. Meanwhile, proceed to Step 3.

Step 3: Prepare Green Masala

In a blender, process the 3/4th onion, ginger, garlic with 3 tbsp of fresh coriander into a thick paste. Sprinkle little water if needed while blending.

Step 4: When the pan has almost gone dry, tip in the prepared green masala and coat the chicken and cook without the lid on for about 5-7 mins.

Step 5:Now, include the dry spices along with the remaining salt and continue cooking with the lid on.

Step 6: Blend the tomatoes to a smooth mixture and transfer them to the pan. Combine everything giving a good stir.

Step 7: Simmer the contents with the lid on for about 10 mins until the sauce thickens slightly.

Step 8: Cook until the chicken looks tender and done.

Serving suggestions: Sprinkle the reserved coriander leaves to garnish and serve with any flatbread or rice.

We enjoyed them with homemade Chapati and yum! Totally yum!



Please leave your comments and share a picture on Instagram at #lets_curry



  1. This chicken curry looks absolutely delicious, thanks for sharing!

  2. Your chicken curry looks incredibly delicious and savoury. I love using tomatoes in curry as well. I also enjoy the usage of red onions. Thanks for sharing this amazing recipe Haseena!

    1. christie, I use a lot of fresh tomatoes in my day to day cooking too.


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