Authentic Indian Chicken Curry: A Classic, Flavorful Recipe (Print Version)

Authentic Indian Chicken Curry recipe. Enjoy tender chicken in a rich, aromatic sauce, vibrant with warm spices. Your perfect flavorful homestyle meal awaits!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Indian
Dietary: Contains Dairy

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
02 - 2 large yellow onions, finely chopped
03 - 2 tablespoons fresh ginger-garlic paste (or 1 tbsp grated ginger + 1 tbsp minced garlic)
04 - 1 (14.5 oz) can diced tomatoes, undrained

→ Essential Spices

05 - 1 teaspoon ground turmeric
06 - 1 tablespoon ground cumin
07 - 1 tablespoon ground coriander
08 - 1-2 teaspoons red chili powder (adjust to taste)
09 - 1 teaspoon garam masala
10 - 1 teaspoon salt (or to taste)
11 - 1/2 teaspoon black pepper (or to taste)

→ Liquids & Dairy

12 - 2 tablespoons vegetable oil (or ghee)
13 - 1/2 cup plain full-fat yogurt
14 - 1 cup water or chicken broth

→ Finishing Touches

15 - 1/4 cup fresh cilantro, chopped (plus more for garnish)
16 - Optional: 1-2 green chilies, slit lengthwise

# Instructions:

01 - Okay, first things first! Grab your chicken thighs and cut them into bite-sized pieces. I like mine about 1.5 inches; it makes them cook evenly. Now, in a bowl, toss that chicken with a spoonful of ginger-garlic paste, a pinch of turmeric, and a bit of salt. Give it a good mix, really get those spices into the chicken. I usually let it sit for at least 15-20 minutes while I prep everything else, but if you have time, an hour in the fridge is even better. It just makes the chicken so much more flavorful, honestly.
02 - Heat a good glug of oil in a heavy-bottomed pot or Dutch oven over medium heat. When it's shimmering, throw in your finely chopped onions. Now, this is where patience pays off, my friend. You want to cook these until they're deeply golden brown and soft, almost caramelized. This can take 10-15 minutes, sometimes more. Don't rush it! This step builds the foundation of your curry's flavor. I've definitely tried to speed this up before, and the curry just wasn't as rich or sweet; it tasted flat. Learn from my oops!
03 - Once your onions are gorgeous, add the rest of your ginger-garlic paste and cook for another minute until fragrant. Oh, the smell! Then, it’s spice time: turmeric, cumin, coriander, and chili powder. Stir them in and cook for just 30 seconds to a minute, letting them 'bloom' in the oil. This really intensifies their flavors. Immediately, pour in your diced tomatoes. Stir well, scraping up any bits from the bottom of the pot. Cook this mixture down until the tomatoes break down and the oil starts to separate from the masala, about 5-7 minutes. It should look thick and saucy, like a beautiful paste.
04 - Now, stir in the plain yogurt, a tablespoon at a time, making sure it’s fully incorporated before adding more. This prevents curdling, which I've had happen when I just dumped it all in—a real kitchen disaster! Once the yogurt is mixed in, add your marinated chicken pieces and about a cup of water or chicken broth. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes. The chicken should be super tender, and the sauce should have thickened beautifully. Give it a stir occasionally, just to make sure nothing's sticking.
05 - After simmering, take a peek. The chicken should be cooked through and incredibly tender. If the sauce is too thick, add a splash more hot water. If it’s too thin, simmer uncovered for a few more minutes. Stir in the garam masala and let it cook for just one more minute. Taste and adjust seasoning—maybe a little more salt, a tiny pinch more chili? I always do a final taste test here, because sometimes it just needs that little extra something. This is where you make it truly yours!
06 - Remove the pot from the heat. Now for the best part! Garnish generously with fresh cilantro. Sometimes I add a few sliced green chilies for an extra kick, if I'm feeling brave! The finished curry should look rich, smell incredible, and have a beautiful depth of color. Serve your authentic Indian chicken curry warm with fluffy basmati rice, warm naan bread, or even just a simple side salad. It’s a meal that feels like a warm hug, honestly, and it’s so satisfying after all that love you put into it.

# Notes:

01 - Always caramelize your onions slowly; that deep color is crucial for flavor.
02 - Store leftovers in an airtight container for up to 4 days; it tastes even better the next day!
03 - If you're out of fresh ginger-garlic paste, store-bought works, but fresh is truly best for vibrancy.
04 - Serve with warm naan and fluffy basmati rice to soak up every drop of that amazing sauce.

# Tools You'll Need:

01 - Heavy-bottomed pot or Dutch oven
02 - large bowl
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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