There’s something deeply comforting about a pot of simmering chicken curry, especially when it’s bubbling away with familiar spices, soft onions, and the unmistakable aroma of ginger and garlic.
This recipe isn’t about shortcuts—it’s about simple, honest flavors that come together beautifully with pantry staples. Whether you’re craving a hearty dinner after a long day or cooking to impress family on the weekend, this chicken curry fits the bill every time.
What makes it special? The curd-marinated chicken adds tenderness and depth, while the blend of meat masala, Kashmiri chilli, and freshly ground ginger-garlic paste builds a flavorful, rich gravy that clings perfectly to each bite.
And here’s the thing—this dish doesn’t need fancy techniques or hours in the kitchen. In fact, it’s surprisingly beginner-friendly. I first made it in my tiny hostel kitchen with only two burners and a big craving for something that tasted like home.
Serve it with Instant Pot Calrose Rice if you want a no-fuss pairing, or brighten things up with crisp Pink Pickled Onions—a little tang goes a long way.
It’s no surprise chicken curry is trending again. With Google searches for “easy chicken curry” increasing by 40% in the past year, more home cooks are leaning into meals that are both flavor-packed and deeply nostalgic.
This is comfort food with purpose.
What Makes This Recipe a Must-Try?
- Comfort Food with Minimal Prep: I first made this during my college days with barely any tools or experience. It was simple, satisfying, and didn’t ask for much—perfect if you’re just starting out in the kitchen.
- Balanced Spice, Big Flavor: The curry is bold but not overwhelming. Even friends who usually avoid spicy food end up going for seconds. It’s flavorful without setting your mouth on fire.
- The Secret’s in the Curd: Marinating the chicken in curd was a game-changer. It makes the meat super tender and adds that subtle tang which ties all the spices together.
- Feels Fancy, Cooks Easy: I love serving it with Instant Pot Calrose Rice and some Pink Pickled Onions. It looks like a restaurant-style spread, but it comes together effortlessly.
- A Weight-Wise Winner: With high protein and real ingredients, this dish keeps me full and focused. It’s become a regular in my meal prep for managing weight without giving up taste.
Chicken Curry Recipe
Equipment
- Heavy-bottomed pan or kadai
- Blender or mixer
- Knife and chopping board
- Mixing bowl
- Spatula or Wooden Spoon
- Measuring spoons & cups
Ingredients
- 1 kg Chicken skinless, bone-in, curry cut (cut into 1.5 inch pieces)
- 1/2 teaspoon Turmeric Powder
- 1/2 cup Curd/Yogurt
- 3 Onions roughly diced
- 8-10 Garlic Cloves peeled
- 1 inch Ginger
- 4 Tomatoes roughly diced
- 3 tablespoon Oil
- 1 tsp Jeera
- 1 Bay Leaf
- 2 Cardamom Pods
- 2 tablespoon Meat Masala
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Chilli Powder
- 1.5 teaspoon Salt divided
- 1-1.5 cups Water
- 2-3 Green Chillies
- 1/4 cup Coriander finely chopped
Instructions
- Marinate the chicken with curd, turmeric, and salt. Set aside for 20 minutes.
- Blend onions, garlic, ginger, and tomatoes into a smooth paste.
- Heat oil in a pan, add jeera, bay leaf, and cardamom. Sauté the paste till oil separates.
- Add meat masala, coriander powder, chilli powder, and turmeric. Cook the masala well.
- Add marinated chicken and cook for 5–6 minutes on medium heat.
- Pour in water, cover and simmer until chicken is tender (around 20–25 mins).
- Add green chillies and coriander leaves. Simmer for 2 more minutes.
- Serve hot with rice, roti, or naan.
Nutrition Info:
| Nutrition | Value |
| Calories | 338kcal |
| Carbohydrates | 15g |
| Protein | 20g |
| Fat | 23g |
| Sugar | 6g |
| Sodium | 772mg |
Tips From My Kitchen (Beyond the Basics)!
- Use bone-in chicken for deeper flavor. Boneless works, but if you want that rich, layered curry taste, bone-in pieces add so much more depth to the gravy.
- Let the masala “bhuno” fully. Wait until the oil separates from the onion-tomato base before adding chicken. It’s that moment when everything starts smelling right—don’t rush it.
- Don’t over-blend the onion-tomato paste. A slightly coarse texture actually gives body to the curry, making it feel more “homemade” and authentic rather than too smooth and restaurant-style.
- Finish with fresh green chillies instead of adding heat early on. This gives the curry a bright, fresh heat that doesn’t overpower the other spices.
- Rest the curry for 15–20 minutes after cooking. This allows the flavors to meld and the gravy to thicken naturally—honestly, it tastes better after it sits a bit.
- Double the masala batch and freeze it. On busy days, you’ll thank yourself. Just thaw, add chicken, and you’ve got dinner sorted in half the time.
