Ask any Indian chef what their comfort food is, and most will whisper – Chicken Curry. It’s not fancy, it’s not complicated, but oh, it has the power to make you feel at home with just one bite. I’ve cooked elaborate meals for banquets, but when I crave warmth – I make this curry.
Ingredients
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- 500g chicken (with bone for extra flavor)
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 2 tbsp ginger-garlic paste
- 2 green chilies, slit
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 3 tbsp oil
- Fresh coriander leaves
- Salt to taste
Cooking Method
Step 1: The Masala Base
Heat oil in a kadhai. Add onions and sauté until golden brown – this step is the soul of your curry. Add ginger-garlic paste and cook till the raw smell disappears.
Step 2: Tomatoes & Spices
Add tomato puree and cook until the oil separates. Sprinkle turmeric, red chili, and coriander powder. Stir slowly – this masala will hug your chicken later.
Step 3: Chicken Joins In
Add chicken pieces and cook on high flame for 5 minutes, sealing in the juices. Then reduce flame and let it simmer with the masala.
Step 4: Curry Consistency
Add 1 cup water (more if you like thin curry). Cover and cook until chicken is tender. Finish with garam masala and fresh coriander.
Chef’s Tips
- Use bone-in chicken for deeper flavor.
- Slow cooking makes the curry naturally thicker and tastier.
- Add a spoon of ghee at the end for a restaurant-like richness.
Serving Suggestions
Serve hot chicken curry with steamed rice, jeera rice, or butter roti. Pair it with sliced onions and lemon wedges – that’s the classic Indian way.
