Authentic Indian Chicken Curry Recipe – Ginger, Chili & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Chicken Curry Recipe – Ginger, Chili & Spice Blend

Introduction

There’s just something about a really good chicken curry, isn’t there? The kind that fills your kitchen with the most incredible aromas and leaves you wanting more with every bite. This recipe is that curry. It’s a dish I grew up with, and honestly, I first really nailed it when I was trying to recreate my grandmother’s version – a task that took a few attempts, but was so worth it! It’s a little bit of effort, but trust me, the depth of flavour is incredible. Get ready for a truly authentic Indian experience!

Why You’ll Love This Recipe

This isn’t your average weeknight curry. We’re building layers of flavour with a unique spice blend that’s a little different from what you might find in a restaurant. It’s warming, fragrant, and has a beautiful balance of spice. Plus, it’s surprisingly versatile – you can adjust the heat to your liking and even make it vegan! It’s a guaranteed crowd-pleaser and perfect for a cozy night in.

Ingredients

Here’s what you’ll need to create this delicious chicken curry:

• 1 kg Chicken, cut into curry pieces
• 0.5 kg Onions, finely chopped
• 2 inches Ginger, roughly chopped
• 1 Garlic pod, roughly chopped (about 8-10 cloves)
• 7-8 Green Chilies, roughly chopped (adjust to your spice preference)
• 1-1.5 bunches Cilantro (coriander leaves), roughly chopped
• 1 tsp Poppy seeds (khus khus)
• 4-5 Cloves
• 8-10 Peppercorns
• 4-5 Cinnamon pieces
• 0.5 tsp Fennel seeds (saunf)
• 1 small piece Nutmeg
• 1 cup Coconut milk (optional, but adds a lovely richness)
• Ghee or Oil, for cooking
• Turmeric powder, to taste
• Salt, to taste

Ingredient Notes

Let’s talk about these ingredients! The spice blend is really the heart of this curry. Poppy seeds might seem unusual, but they add a wonderful creaminess and subtle nutty flavour. Fennel seeds bring a delicate sweetness, and a tiny bit of nutmeg adds warmth.

Chili usage varies so much across India. In some regions, they use fiery bird’s eye chilies, while others prefer milder varieties. Feel free to adjust the number of chilies to suit your taste. I usually go for around 7-8 for a good kick!

And finally, ghee versus oil? Ghee adds a beautiful, traditional flavour, but vegetable oil works perfectly well if you prefer. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make the cilantro paste. In a blender, combine the ginger, garlic, chilies, cilantro, poppy seeds, cloves, peppercorns, cinnamon, fennel seeds, and nutmeg. Blend with a little water until you have a smooth, vibrant green paste. This is where the magic happens!
2. Now, marinate the chicken. Add the chicken pieces to a bowl and coat them thoroughly with the cilantro paste. Let this sit for at least an hour – longer is even better, allowing the flavours to really penetrate the chicken.
3. Heat about 2-3 tablespoons of ghee or oil in a large, heavy-bottomed pan over medium heat. Add the cloves, cinnamon, and cardamom (if using) and let them sizzle for a few seconds until fragrant. Then, add the chopped onions and sauté until they turn a beautiful golden brown and translucent. This takes patience, but it’s worth it!
4. Add the marinated chicken to the pan. Stir well to coat the chicken in the spiced oil. Add a teaspoon of turmeric powder and salt to taste. Cook for a few minutes, stirring constantly, until the chicken is lightly browned.
5. Pour in a small amount of water (about 1/2 cup to start) or coconut milk if you’re using it. Mix well, scraping up any browned bits from the bottom of the pan.
6. Cover the pan and simmer on low heat for 45-60 minutes, stirring occasionally, until the chicken is tender and fully cooked. If the sauce becomes too thick, add a little more water.
7. Give it a final taste and adjust the seasoning if needed. Serve hot!

Expert Tips

• Don’t rush the onion sautéing step. Properly browned onions are key to a flavourful curry.
• Marinating the chicken overnight will result in an even more tender and flavourful dish.
• If you’re using coconut milk, add it towards the end of the cooking process to prevent it from splitting.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives and use coconut milk instead of ghee. It’s surprisingly delicious! My friend, Sarah, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level Adjustment: Reduce the number of chilies for a milder curry, or add more for extra heat. You can also remove the seeds from the chilies to reduce the spice.
• Festival Adaptations: This curry is perfect for special occasions like Diwali or Eid. Serve it with a variety of rice dishes and breads for a festive feast.

Serving Suggestions

This chicken curry is fantastic with:

• Steamed basmati rice
• Naan bread or roti
• Raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

• What cut of chicken is best for this curry? I prefer using bone-in, skin-on chicken thighs for the most flavour and tenderness. But boneless, skinless chicken breast works too, just reduce the cooking time slightly.
• Can I make this curry ahead of time? Absolutely! You can make the curry a day or two in advance and reheat it when you’re ready to serve.
• What is the purpose of poppy seeds in this recipe? Poppy seeds add a unique creaminess and subtle nutty flavour to the curry. They also help to thicken the sauce.
• Can I use store-bought ginger-garlic paste? While it’s convenient, freshly made paste really does make a difference. But if you’re short on time, store-bought is okay!
• What side dishes complement this chicken curry perfectly? Raita, a simple cucumber salad, and naan bread are all excellent choices.