Traditional recipes

Indian Chicken Curry Recipe

Indian Chicken Curry Recipe



  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 2 1/2-pound chicken breasts, cut into 1 1/2-inch cubes


  • 6 tablespoons (3/4 stick) unsalted butter, divided
  • 1 large onion, finely chopped
  • 1 1/2 teaspoons grated peeled ginger
  • 1 tablespoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 28-ounce can crushed tomatoes

Recipe Preparation


  • Combine the first 11 ingredients in a large bowl; add chicken and let stand at room temperature for 30 minutes.


  • Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Melt 3 Tbsp. butter in the pot. Working in batches, add marinated chicken and sear until lightly golden. Transfer chicken to a plate. Add remaining 3 Tbsp. butter and onion to the pot. Cook, stirring often, until onion is golden brown, about 8 minutes. Add garlic and ginger and cook, stirring often, for about 2 minutes. Add garam masala and cayenne and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and cream and cook for 2 minutes. Add reserved chicken and lock the lid in place, making sure vent is sealed. Press Warm; set timer for 18 minutes and press Start again to cook.

  • Let pressure release naturally. Remove lid and press Start again to cook until sauce reaches desired thickness. Press Cancel to stop cooking. Serve with rice.

Recipe by The Bon Appétit Test Kitchen,Photos by Kimberley HasselbrinkReviews Section

  • 2 Tbs. canola or peanut oil
  • 2 cups finely chopped onions (from 2 medium onions)
  • 1 cup plain nonfat yogurt, at room temperature
  • 1 tsp. cornstarch
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. minced garlic
  • 1 to 2 hot fresh green chiles (preferably serranos), minced
  • 4 lb. bone-in chicken thighs (10 to 12), skin and excess fat removed
  • 1 Tbs. ground coriander
  • 1-1/2 tsp. ground cumin
  • 3/4 tsp. turmeric
  • 3/4 tsp. cayenne
  • 1 28-oz. can whole peeled tomatoes, chopped, with their juices
  • 1/2 cup chopped fresh cilantro leaves more for garnish
  • 2 tsp. kosher salt more to taste
  • 1-1/2 tsp. garam masala (homemade or store-bought)
  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 280
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 115
  • Sodium (mg): 990
  • Carbohydrates (g): 15
  • Fiber (g): 3
  • Protein (g): 32

Andhra Chicken Curry Recipe

Andhra Chicken Curry Recipe is the most famous traditional chicken curry along with chicken fry in the Andhra region. Its simply made with chicken and few spicy ingredients.

Also check out other chicken related recipes like hyderabadi chicken 65 which works as a great snack or perfect to be made during gatherings.

I tried many chicken recipes but this stands apart as this traditional method of regional chicken curry or it is called as kodi kura in telugu lingo is very tasty and quite simple with simple ingredients that are used in everyday cooking.

Today I would like to share how to make south indian chicken recipe in typical andhra style. Many cook different variations of it and every variation is a must try.

There are few special and famous andhra recipes and among them I mostly like gongura mutton , gongura chicken to list a few of them.

I made a traditional variation of this recipe but I would also like to update other variations of it too as I continue my blogging journey.

Also check out other curry recipes on my blog which are quite popular south indian curries.

Every South Indian would love to eat this traditional style chicken curry recipe with rice. It also goes really well with roti or paratha.

The recipe gives an aromatic flavor because of all the spicy garam masala that goes into this andhra style chicken curry. I was always longing to post this recipe on my blog for my viewers to try it out and now here I am with this authentic chicken curry recipe.

I do love to get feedbacks and comments regarding this curry and would be glad enough to receive any other variations to this curry.

Let us check out the details that go into making this yummy chicken curry in andhra style which can be eaten with any rice delicacy like pulav or bagara khana too.

I have also updated my blog with many chicken related recipes be it biryani, curries or starters and please do check them out and do share your feedback with us.

  • Garam Masala Powder :One of the main ingredients of Indian chicken curry is garam masala powder so choose either homemade or store-bought garam masala from any popular brand.
  • Bone-In-Chicken: In most Indian chicken curry usually made of bone in chciken which ultimately provides authentic flavour in a curry dish.
  • Cooking Time: To cook the best Indian chicken curry you have to saute the marinated chicken with spices and tomato onion gravy for some time before simmering the gravy.

More Recipes You May Love

1 to 1/2 pounds boneless, skinless chicken thighs or breast

1 1/2 teaspoons fine sea salt

3/4 teaspoons ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper, optional for heat, add an extra 1/4 teaspoon for medium-spicy

6 medium cloves garlic, peeled

A 1-inch cube of fresh ginger, peeled

1 medium onion, roughly chopped

3 tablespoons vegetable oil or use ghee

2 tablespoons tomato paste

4 tablespoons full-fat plain unsweetened yogurt

1 teaspoon Garam Masala, see notes

3 tablespoons heavy cream

Handful cilantro leaves, chopped, optional for serving

Indian Chicken Korma Curry

Chicken Korma, an aromatic authentic mild Indian Chicken curry cooked with spices, yogurt and a hint of cream. Served with Basmati Rice or Naan for a restaurant-style Indian Chicken Curry Dinner, in comfort of your home. Gluten Free. Nuts Free.

I'm sure you agree, Chicken Korma is everyone's favorite chicken curry in Indian restaurants. Specially because even though it has beautiful flavor of spices, it's not overwhelming hot curry. in simple words, it is completely suitable for mild and delicious weekday chicken dinner.

Oh! - Did I tell you? It only needs 25 minutes of cooking time! Just like you, I'm generally busy during the weekdays and often want to cook something quick, easy, and flavorful for dinner. Clearly, quick and easy for me and flavorful for Vishal -) Or. no matter how good cook I'm. he will insist to eat out the next day. )

Korma Sauce

If you don't know already, than I must tell you that all Indian Curries, specially the ones served in restaurants are prepared based on pre-made sauces. If you are new to Indian cooking but like Indian food, I'm sure you will be no stranger to buying curry sauce from store and using it in homemade curries. Of course, other than eating in Indian Restaurants. )

Chicken Korma Curry also uses a curry sauce base which I have prepared from scratch. Now, the best part? You can even make this sauce a day or even week in advance! Making Korma Sauce over the weekend and using it for weekday dinner works best for me! Exciting, isn't it? Honestly, if you have sauce ready, this Chicken Korma Dinner will fly from kitchen to dinner table!!

First time when I served Chicken Korma to few of my guests. All they wanted to know is: What brand of Korma Sauce do you use? I was like, "What is Korma Curry Sauce?! I prepared it from scratch at home!" After finding one brand of Korma Sauce packet in store one day, I realized what do they mean by Korma Curry Sauce!

So, here you have it! Authentic Chicken Korma Sauce ready to dazzle your Indian Curry Dinner, quickly and easily. any day of the week! And flavor!! Bowl-licking good! I promise!

Since I'm sharing the authentic recipe, so I have used all whole spices as added in traditional Chicken Korma. However, don't worry if you can't find all spices. You can also replace whole spices with additional Garam Masala.

Freeze Instructions:

Also, cooked Chicken Korma Curry can be frozen, just after fresh cooking. for up-to one month. If you wish to freeze, just keep in mind following few important points:

1) Only use fresh chicken. Don't re-freeze thawed chicken used for Chicken Korma Curry.
2) Freeze in small portions to keep reheating easier. Never freeze a big portion as will need more time to thaw and can get easily ruined due to excessive heat.
3) The best way to thaw Chicken Curry? If you have time, take it out of freezer and put it in refrigerator before you leave for work. Or place the frozen Chicken curry packet in warm water while rice are boiling.

Whether you decide to make Chicken Korma fresh on weekdays or freeze it for an instant dinner. I'm sure you will love your kitchen filled with spice-aroma like an Indian Restaurant. and your pocket will love you too for saving so much money!! :)

Classic Chicken Curry | Indian Chicken Curry Recipe

Classic chicken curry is the most integral part of our family meal. Our life would have been incomplete without this chicken curry which I have to share with you guys! If there is one Indian recipe which has thousands of versions, each being uniquely delicious on its own, then it has to be chicken curry! I believe every non-vegetarian Indian family has their very own chicken curry recipe which holds their family secret today I am here to reveal ours!

Our family favorite chicken curry has always been a part of any celebratory meal like birthdays or anniversaries. My own version of chicken curry is a fusion of my mum’s and my MIL’s and eventually I have experimented with spices and stuff. Finally, I have arrived at something which I can proudly call my best ever chicken curry and hence it is appearing here in our blog!

During my short trip to Greece couple of years back, I had realized that if there is any Indian dish which is popular abroad then it is definitely curry any curry for that matter. Chicken curry is the most universal of all curries and I strongly believe that one must have a fail-proof recipe of this mind-blowing dish in his/her repertoire! Chicken curry is such a friendly dish that it can be your savior when you have surprise guests coming over for dinner! It not only feeds a crowd but will please them immensely making you the star of the show!

I am sure that as you are reading this you might be comparing your own family chicken curry with mine, but hold on! Don’t compare as I am sure yours is as mind-blowing as mine! I am very sure every family does their chicken curry differently and that’s the beauty of it! The flagship recipe of our country has uncountable number of versions which can make it a cuisine in itself! Don’t you agree?

In my previous recipe of simple Bengali potato curry, I had mentioned about my mum’s lavish Sunday lunch and chicken curry was one of her Sunday specialties. Like any other curry, chicken curry also has the similar flavor base – onion, ginger, garlic and tomatoes. My mum used less amount of tomatoes which I have modified. Also, I love to use whole spices to temper the oil as they emanate a beautiful aroma making the chicken curry even more flavorful.

My personal twist on the classic chicken curry is the two types of onions I mean I used both sliced and pureed onion in the curry as this combination makes a great base for the gravy. And I must tell you that the gravy of this chicken curry is something to die for! It is simply incredible and anything will taste good with this miracle gravy – be it roti or rice or may be some fluffy butter naan if you want your dinner to be a little extra fancy! So this chicken curry is now passed from me to you do let me know how it turned out!

Chicken Curry

My brother – he is mummy’s favorite kid. She never admits to that and always gives me that, “what on earth are you talking about?” look every time I say this to her, but I know. He is the gentler of us two (at least on the outside!), doesn’t leave back any trail of his crimes AND he ate his greens. Me, quite the contrary! But still the quieter him and crazy me, together managed to keep mummy on her toes all the time. She was either in the kitchen cooking for us, making rounds to our school explaining for us, pulling us apart while we try to kill each other or in her mandir (temple) praying for us. On her toes all the time!

But Sundays were different. Sunday was the day she looked forward to the whole week. Sunday was when we, the kids would behave. Sunday was when I ate my greens with no whining in the vicinity. Sunday was when Papa was home and he took over from Mummy, the kitchen, the chores and the kids.

So our Sunday morning would start with the sound of mummy reciting her prayers in the prayer room and to the smell of chai simmering away in the copper pot my grandma gave to her. Papa would come in our room, move the curtain for the sun to glare right at our faces, pull away our blankets, plant a big fat kiss on both of our cheeks and lift us in his strong muscular arms taking us straight to the bathroom. By the time we could snap out of our sleep, our teeth would already be brushed and we would be in our running shoes all set for our morning run. Well, Papa’s morning run and our- “dragging the feet behind Papa” run! I remember him running towards the sun with the rays falling on his face and the two of us running behind him, hiding in his shadow to save our sleepy eyes from the shine. We would run past the nearby mandir, some local shops, wave hello to half the town and be back home for breakfast.

The hours after breakfast was what we looked forward to more. It was Sunday so it was a chicken curry day! We knew Papa would get us ready, load us on his scooter, one kid standing in front and other sitting on the back seat, wrapping our two arms around his waist tightly and we would go to the Sunday haat (farmer’s market). Carrying our jholas (bags) we would stop at every vendor looking for the plumpest tomatoes, choosing the freshest greens and bargaining for the best deal on potatoes and onions. Last stop would be the butcher shop located at the end of the haat. While waiting for the butcher to get our chicken ready, we would enjoy our ice creams or savor a glass of sweet sugarcane juice. Then head home.

At home everything from the haat would be washed, twice. Then we would sneak out in the backyard and Papa would get in the kitchen to make his world famous chicken curry. It took him at least two hours to make that chicken curry. The process would start with onion, ginger, garlic paste prepared using a stone grinder. Whole spices ground along until everything turns into a smooth paste. Then his loyal pressure cooker would be pulled out, which by the way was used just on Sundays, just for the chicken curry. The process would begin and the aroma of masala floating in the backyard would get strong and stronger.

Two hours later we would lay newspaper on the floor, put or plates on it and lunch would be served. There would just be chicken curry, steaming hot rotis and a simple salad on the side. But that is still and will ever be the best meal one could ever serve to me. So today when I thought of sharing a couple of exciting news with you, I could not think of a better recipe and images to go with the post. Photos here might not be the best ones, but they carry boatloads of memories. Some happy moments we spent with my family during our last visit to India and another golden opportunity where we relished Papa’s world famous Chicken Curry. Every family has their own version of chicken curry recipe. A few spices here and there but the soul still the same. This is my family’s recipe.

Indian Chicken Curry

After many email exchanges, I finally met her in person. Reem is so sweet she came to support my cooking demo at Macy&rsquos and bought me a nice bouquet of flower.

Simply Reem is a blog about cooking, home/garden and more.

I simply adore Reem&rsquos homey recipes on Indian cuisine.

Today, she teaches us how to make Indian chicken curry with dried roasted spices, a family recipe that she learned from her mother.

Enjoy and don&rsquot forget to check out Simply Reem.

I want to start by thanking Bee for giving me opportunity to share my recipe on Rasa Malaysia.

Rasa Malaysia is an excellent blog which brought Asian food and cooking to a new platform.

I have been a sincere follower and fan of Bee and her beautiful space even before I started my blog.

Every craving of Asian food from Noodles to Laksa bought me here, a place where I could find it all and learn.

It is truly an honor for me to be here today.

For me there are few things as reassuring as a bowl of hot steamy curry dish with some rice or bread.

I remember no dinner in my parents home was complete without a curry dish it always faithfully made its way to the dinner table in some form or the other.

Every season has its own version of curry dishes to be enjoyed with your family and friends.

Even though curries are a part of me but for a very long time I feared making one of my own.

It wasn&rsquot so much the procedure or precision that kept me from simmering my own curry but rather a fear of not being able to live up to my own expectation.

Finally, after a long wait I did make curry and I have never looked back since.

Before we move on let me tell you that the word curry itself is one of the most misunderstood culinary term.

Curry literary means a &ldquodish with a sauce,&rdquo curry is not a dish by itself. You add the name of the key ingredient before curry and voila you have the name of the dish&hellipChicken Curry, Mixed Vegetable Curry, Lamb Curry and so on.

Adding a spoon or two of store bought curry powder to a dish is far from anything authentic.

A true home-style Indian curry is a beautiful symphony of simple flavors and spices.

They are not only delicious but really healthy nothing like the ones you are usually served at restaurants loaded with fat and spices.

Simmering gently, bringing all the flavors from herbs, spices and vegetable/meat/chicken/fish together in a form of a delightful dish, curries can be a part of any meal making it more delicious and enjoyable.

Moving on, the recipe of &ldquoIndian Chicken Curry with Dry-Roasted Spices&rdquo I am sharing today is a delightful and absolutely delicious chicken curry you will find in many Indian kitchens.

It is really easy to make the addition of roasted spices at the end of the cooking makes it even more delicious and add a wonderful rich color as well as divine aroma to the dish.

Once more Thanks Bee for having me here.

Chicken curry

In February, I fell into an I Miss GBBO rabbit hole (my interest waned when Mel, Sue and Mary Berry left, although perhaps it’s my loss) and found myself on Chetna Makan, the talented semifinalist from the 2014 season’s YouTube page, watching her make her mom’s chicken curry. It looked absolutely amazing. I watched the video, “BEST Chicken Curry recipe!” three times, and, having failed to find the recipe online or in her cookbooks, did that thing I imagine we had to in the pre-internet era of food television: wrote down the recipe from what she was saying. My kids were in the backseat and I kept saying “shh! I need to hear what spice this is!” (I’m fun.)

I have so many dishes of Indian subcontinent origin on this site, but there hasn’t been a go-to chicken curry, just this sheet pan tikka, mostly because I didn’t know I needed one in my life. Silly Deb. But then I followed the recipe from my scrawled notes, we ate it for dinner, and absolutely did not shut up about it for at least three weeks after, telling everyone I saw about this “unbelievably good chicken curry” that would now be a staple in my cooking repertoire forever. I told friends to watch the video and make it, and would then text them a list of the changes I’d made and shockingly, this [“Watch and transcribe a 5-minute cooking video and then make these edits”] didn’t tempt anyone. I mean, if only I had an internet website I could share the edited recipe on and send them a link to? Nah, who needs that noise.

But despite vowing to make it forever and ever, I didn’t do it again for eight months, and I realized as some point I was afraid that my notes weren’t very good or that I’d remembered is better than it was — because it’s that the worst, having oversold something… to yourself? However, last week my craving was finally stronger than my fear of muddling the memory of it with something good but not shout-from-the-rooftops good and I tackled it again and it barely made it to the table for dinner because everyone around that day wanted to eat it straight from the pot, standing up. It is shockingly rich for something with only a cup of yogurt in it, but more, cozy and complex. Cooking the base flavors deeply and layered helps build a foundation that makes even a 6-pack of chicken thigh cutlets from the grocery store taste like something you’ve toiled over all day. I will never go eight months without making it again.


Chicken Curry

  • Servings: 4 to 6
  • Time: 60 minutes
  • Source:Chetna Makan
  • 2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 cup plain, full-fat yogurt (I use Greek with Greek, 2% worked too)
  • 4 garlic cloves, minced or grated, divided
  • 2-inch piece of ginger, minced or grated, divided
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 2 to 3 tablespoons neutral oil or ghee
  • 2 large yellow onions, minced
  • 1 teaspoon cumin seeds
  • About 2 1/2 cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon ground coriander
  • 1/2 to 1 teaspoon cayenne or a mild chile powder, such as kashmiri, or to taste
  • 1/2 cup water

In a large (4 quarts), heavy pan with a lid, heat oil or ghee. Once hot add onions and cumin seeds, cook 5 minutes, until browned at edges. Add remaining ginger and garlic and cook one to two minutes more. Add remaining salt, turmeric, garam masala, coriander, and cayenne or another chile powder cook for two minutes. Add tomatoes and cook until they begin to break down, 4 minutes. Add tomato paste, cook for another 2 minutes. Add chicken and yogurt marinade from bowl, plus water, stir to combine, and bring to a simmer, stirring. Simmer 25 to 30 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly.

Chicken is done when it is cooked through and very tender (you can cut a larger chunk in half to check for doneness). Adjust seasoning as needed and serve with rice.

* In the video, Chetna Makan makes this with one whole chicken that’s been skinned and cut into chunks I do not doubt that having bones in the mix provide a deeper flavor. I went with boneless chicken thighs for speed and ease.

* Re, fresh tomatoes: I often see fresh tomatoes suggested in Indian dishes and found it surprising, when they’re so lousy out of season and canned tomatoes are so consistent. But in Priya Krishna’s Indian-ish cookbook, she suggests that you only use canned tomatoes “if you have to.” She said she finds that even those sad fresh winter tomatoes seem to work better in bringing that necessary brightness to Indian dishes than canned ones.” I’ve used fresh tomatoes in dishes that call for them since, even firm, unjuicy ones, and really like the complexity they bring once cooked. I’m fully converted.

* Re, removing dairy: I definitely think you could marinate the chicken in full-fat coconut milk (I find the cans from Trader Joe’s particularly rich) for a similarly delicious dish.

* Re, InstantPot: Yes, I think you could. Chunks of boneless thighs usually take 7 minutes for me on high, however, I suspect by the time the IP comes up to pressure and then releases, you’ll have saved little of the 25 minutes stovetop simmering time. But, the IP is hands-off, and that counts too.

* About the name/name change: Makan called the recipe chicken curry, but I had taken the liberty of calling it what I believed to be the full dish name: chicken tikka masala, because I’d read mixed things about the word “curry” (more here on why, but it’s basically it’s catch-all term that doesn’t mean a whole lot). Many commenters came forward and corrected my mistake (namely, this isn’t chicken tikka masala!) — thank you — and I changed the name back to the original.

* I’m using the pot you probably see all of the time here, a Staub 4-quart braiser. The rice you see is golden sella basmati rice I bought mine at Kalustyan’s.