Forktionary

Authentic Indian Chicken Curry Recipe

Unlock the secrets to a vibrant, flavorful Indian chicken curry! This fresca, saucy recipe is a family heirloom, passed down through generations. Unlike other generic curries, this recipe delivers a burst of authentic Indian spices and tender chicken, perfect for a weeknight meal. Serve with fluffy white rice or fragrant basmati for a truly unforgettable experience. Omit the butter for a healthier twist, without sacrificing any deliciousness! Get ready to impress your family and friends with this easy-to-follow recipe.

Prep Time 20 mins
Cook Time 30 mins
Calories 226.2 kcal
Protein 38g
Rating 4.7 (3 Reviews)
Authentic Indian Chicken Curry 100

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Authentic Indian Chicken Curry

  • 2 lbs chicken
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon cloves
  • 1 large onion, chopped
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1-2 green chilies, slit lengthwise
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoons salt
  • 1/4 cup fresh cilantro, chopped (plus more for garnish)
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon red cayenne pepper
  • 1 teaspoon cumin powder
  • 1 1/2 teaspoons garam masala
  • Butter (quantity not specified in recipe)
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon fenugreek leaves

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How to Make Authentic Indian Chicken Curry

  1. In a large bowl, marinate the chicken with 1 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 1/2 tsp cumin powder, salt to taste, and 1 tbsp lemon juice. Let it marinate for at least 15 minutes.
  2. Heat 2 tbsp vegetable oil in a large pan or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides.
  3. Add 1 large chopped onion and cook until softened (about 5 minutes).
  4. Stir in 1 tsp of cumin seeds, 1/2 tsp mustard seeds, and 1-2 green chilies (slit lengthwise). Cook for a minute until fragrant.
  5. Add 1 (14.5 oz) can of diced tomatoes, 1 cup of water, and 1/2 cup of heavy cream (or coconut milk for a vegan option).
  6. Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
  7. Stir in 1/4 cup chopped cilantro before serving. Garnish with extra cilantro and a squeeze of lemon juice (optional).
  8. Serve hot with white rice or basmati rice.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

19g

Fat

13g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Indian Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Curries 30 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Main Dish Asian Indian Easy Dinner Party Spicy Taste Mood Number Of Servings