Indian Homestyle Chicken Curry
This basic Indian homestyle chicken curry relies on pantry staples. Tender, bone-in chicken slow-cooks in a robust onion and tomato masala base.
Making a proper Indian chicken curry at home does not require store-bought pastes, heavy cream, or canned puree. I learned this basic version from my mother, and it remains the most reliable foundation for a weeknight dinner.
The magic happens slowly. You have to let the onions cook down until they are jammy and deeply golden, and you have to give the tomatoes time to break down completely into the oil. Rushing the base gives you a watery, disjointed sauce.
If you are patient, the chicken yields its juices into the masala, creating a thick, rich gravy without any added thickeners. I strongly prefer bone-in chicken here, as the marrow adds body to the sauce that boneless breast simply cannot match. Serve it with steamed basmati rice or fresh chapati. It tastes even better the next day once the spices have rested.
Instructions
- Heat the oil, placing a deep pan over medium heat.
- Temper the whole spices, adding the bay leaf, cinnamon, cloves, and cardamoms for 30 seconds.
- Fry the onions and chillies, sautéing for 7 to 8 minutes until deep golden brown.
- Cook the ginger garlic paste, stirring constantly for 1 minute until the raw smell disappears.
- Add the tomatoes, stirring in the turmeric and salt.
- Reduce the tomatoes, cooking for 4 to 5 minutes until soft, mushy, and blending with the onions.
- Lower the heat completely, then stir in the whisked curd, Kashmiri chilli powder, coriander powder, and garam masala.
- Cook the spice mixture, stirring on low heat for 2 to 3 minutes until aromatic and oil traces appear.
- Brown the chicken, adding the pieces and 1 tablespoon of coriander leaves to the pan.
- Sauté the meat, stirring on medium heat for 3 minutes until the chicken turns pale all over.
- Cover and simmer briefly, letting the chicken absorb the spices on low heat for 4 minutes.
- Pour in the hot water, adding ½ cup to start to avoid seizing the meat with cold water.
- Slow-cook the curry, covering the pan on medium heat for 12 to 15 minutes until the chicken reaches 74°C (165°F) internally.
- Adjust the consistency, adding a splash more hot water if the gravy becomes too thick.
- Finish the dish, sprinkling over the remaining garam masala and coriander leaves.
Notes
To prevent the curd (yogurt) from splitting when it hits the hot pan, make sure it is at room temperature and whisked completely smooth. Stirring two tablespoons of the hot onion mixture into the bowl of curd before pouring it into the pan also stabilizes it.
If you do not consume dairy, substitute the curd with cashew paste. Soak 12 cashews in ¼ cup hot water for 30 minutes, then blend into a smooth milk and add at the exact same stage.
The Kashmiri chilli powder provides a bright red colour without extreme heat. If you substitute standard hot chilli powder or cayenne, reduce the quantity to ¼ teaspoon.
At a Glance
1. Temper & Sauté
0–8 minsFry whole spices, then sauté onions until deep golden. Rushing here leaves the final sauce pale and sweet.
2. Masala Base
8–15 minsCook tomatoes until completely mushy. Drop heat to low before adding the curd to prevent it from splitting.
3. Brown Chicken
15–22 minsCoat the meat in spices and sear until pale all over. Cover without water first so it absorbs the flavours.
4. Simmer
22–35 minsAdd hot water (never cold). Slow-cook until the gravy thickens and the chicken reaches 74°C (165°F).
