Description
This simple chicken curry is a classic, comforting dish featuring tender bone-in chicken pieces simmered in a rich, spiced tomato-onion gravy. Infused with warm Indian spices like cumin, coriander, turmeric, and garam masala, it’s deeply flavorful yet approachable for any home cook. Perfect for weeknight dinners or cozy get-togethers, it’s best enjoyed over fluffy basmati rice and finished with fresh cilantro for a burst of freshness.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 medium tomatoes, chopped
- 1.5 lbs (700 g) bone-in chicken pieces (thighs or drumsticks)
- 1/2 cup water (adjust for desired consistency)
- 1/2 tsp salt (or to taste)
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1 tsp garam masala
For Serving & Garnish
- Fresh cilantro, chopped, for garnish
- Steamed basmati rice, for serving
Instructions
- Sauté the Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown, stirring occasionally to prevent burning. This deepens the flavor base of the curry.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for about 1 minute, just until the mix becomes fragrant, ensuring the raw edge disappears and the base is aromatic.
- Toast the Spices: Add ground cumin, coriander, turmeric powder, chili powder, and garam masala to the pan. Stir constantly for about 1 minute to toast the spices and unlock their full flavors, taking care not to burn them.
- Cook Tomatoes: Add the chopped tomatoes, mixing them into the spiced onion mixture. Cook for 5–7 minutes until the tomatoes are broken down, softened, and the oil begins to separate from the masala base.
- Add Chicken: Add the chicken pieces to the pan, stirring well to coat them with the masala. Allow the chicken to cook for about 5 minutes, so it starts taking on the rich flavors.
- Simmer the Curry: Pour in 1/2 cup water (or adjust to your desired consistency) and add salt. Stir to combine. Cover the pan and simmer on low heat for 30–35 minutes, until the chicken is cooked through and tender. Stir occasionally and adjust seasoning or water if needed for your preferred thickness.
- Garnish and Serve: Once the curry is done, check for salt and adjust if necessary. Sprinkle chopped fresh cilantro over the top. Serve hot, alongside steamed basmati rice for a complete meal.
Notes
- If you prefer a creamier curry, add a splash of coconut milk or plain yogurt towards the end of cooking.
- Boneless chicken can be used, but bone-in pieces add more flavor and richness to the gravy.
- Adjust the chili powder to control the heat level—use less for a milder curry or more for extra spice.
- This curry keeps well in the fridge for up to 3 days; flavors develop even more overnight.
- Try substituting ghee for oil to add depth and traditional flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
