Spicy chicken curry is a favorite with all non-vegetarians. It is an easy dish to cook if you have people coming over for dinner or lunch. Chicken curries are a signature Indian dish. Be it smooth silky butter chicken or hot Chicken 65. Pair it with any flat bread or rice. I think tandoori roti or Naan tastes best with it. You have an easy meal. Make a mild curry recipe if you cant handle heat of chilly. All you need is some marinated chicken. You can marinate the chicken overnight or freeze it over the weekend. Making curry becomes much easier then. Just cook the gravy while it defrosts. You can also make the gravy batch on the weekend for mid-week meal. Mix and match and done! Simple and quick curry is ready!
Have it with tortillas, rice, roti or paratha.
Why home cooking is better?
If non-veg meal is a must for you, then home cooking is the best option. This ensures that pieces are washed and cooked properly. Although local butchers ensure the cut is good, it is always better to have a look yourself. Restaurant style cooking tastes great but not all places maintain hygiene at all times. Also, you cannot control the amount of oil added. You can also control the spices at home.
Tips for best result:
- If your pieces are less, you can add some potatoes to the gravy.
- Add a boiled egg while serving the curry to increase the quantity
- For best results, cook the onions till deep brown in minimal oil. This will ooze out the oil when rawness disappears.
- You can even have the left-overs with some bread or plain noodles and some boiled eggs.
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how do you make chicken curry from scratch?
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Ingredients
chicken washed and curry cut
For Marination:
- yogurt
- ginger-garlic
- red chilli powder
- salt as per taste
- turmeric powder
For tomato paste:
- tomatoes
- ginger-garlic
- chopped green chillies
For Curry:
- onion
- tomato paste**
- red chilli powder
- coriander powder
- turmeric powder
- garam masala
- dried fenugreek leaves / kasoori methi
- vegetable stock powder optional
- Salt as per taste
- water
- oil
- Coriander for garnish
Equipment
- Frying pan
- Blender
- Sieve
- Whisk
how to make curry chicken?
For Marination:
- Whisk together curd, turmeric, red chilli powder, salt and crushed ginger -garlic in a bowl .
- Make sure all chicken pieces are coated with the marinade.
- Marinate overnight or for couple of hours for best flavor.
For Curry:
- Heat oil in a pan. Sauté onions till brown.
- Blend together the ingredients of tomato paste and strain it with a sieve. Add tomato paste to the onions and stir.
- Now, add red chilli powder, turmeric powder, coriander powder, garam masala and salt.
- Mix well. Cook for 5 mins until you get a fragrant curry.
- Add chicken pieces and mix well.Cook for 5 mins.
- Add water,vegetable stock powder.Cover and cook for 10 mins.
- Now,add kasuri methi.
- Garnish with coriander.
- Serve hot with roti or rice.
Chicken Curry recipe
Marinate chicken overnight for best results.You may also make the sauce and freeze in batches.Same curry can be used to make different curries
- Blender
- Sieve
- whisk
- stock pot
- 500 grams chicken washed and cut
For Marination:
- 1/4 cup yogurt
- 1 tbsp ginger
- 1 tbsp garlic
- 1 tbsp red chilly powder
- salt as per taste
For tomato paste:
- 2 medium tomatoes
- 1 tbsp ginger
- 1 tbsp garlic
- 1 tbsp chopped green chillies
For Curry:
- 1 medium onion
- 1/2 cup tomato paste**
- 1 tbsp red chilly powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tbsp garam masala
- 1 tbsp kasoori methi
- 1 tbsp vegetable stock powder optional
- Salt as per taste
- 2 cups water
- 1/4 cup oil
- Coriander for garnish
For Marination:
Whisk together curd, turmeric, red chilli powder, salt and crushed ginger -garlic in a bowl .Marinate overnight or for couple of hours for best flavor.
Make sure all chicken pieces are coated with the marinade.
- Marinate overnight or for couple of hours.
For Curry:
Heat oil in a pan. Sauté onions till brown.
Blend together the ingredients of tomato paste and strain it with a sieve. Add tomato paste to the onions and stir.
Now, add red chilli powder, turmeric powder, coriander powder, garam masala and salt.
Mix well. Cook for 5 mins until you get a fragrant curry.
Add chicken pieces and mix well.Cook for 5 mins.
- Add water,vegetable stock powder.Cover and cook for 10 mins.
Now,add kasuri methi.
- Garnish with coriander.
- Serve hot with roti or rice.
Variation
You can add potatoes to your curry. Adding coconut cream or milk gives it a thick consistency.
Storage
You can store it in refrigerator for 2-3 days. Always reheat before serving.
Related links
If you can’t decide between chicken or egg? These recipes might help.
If you want to try a meaty vegan curry and biryani try jackfruit curry and Kathal biryani for a change.
FAQs
If you overcook meat or any protein it will get rubbery.
Firm white onions
Red onions are for salads. White onions are stronger and more pungent than both red and yellow. Yellow is best for caramelizing
Yes for best results to keep your moisture in.
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