Authentic Chicken Curry Recipe – Sambar Onion & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Sambar Onion & Spice Blend

Hey everyone! If you’re anything like me, a good chicken curry is the ultimate comfort food. This isn’t just any chicken curry, though. This is the kind my grandmother used to make – a deeply flavorful, aromatic curry using sambar onions and a blend of spices that’ll transport you straight to an Indian kitchen. I first made this on my own when I was craving a taste of home, and it instantly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This chicken curry is special for a few reasons. The sambar onions (also known as button onions) give it a unique sweetness and texture you won’t find in other curries. Plus, we’re building the spice blend from scratch, which makes all the difference in the world. It’s a little extra work, but trust me – the flavor payoff is HUGE. It’s perfect for a cozy weeknight dinner or a special occasion.

Ingredients

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

• 1/2 kg chicken, cut into pieces (about 1.1 lbs)
• 1 cup button onions/sambar onions (peeled) – roughly 150g
• 1 tbsp ginger garlic paste (about 15ml)
• 1 tbsp coriander seeds (about 10g)
• 1/4 tsp cumin seeds (about 1g)
• 5-6 dry red chillis
• 1 tsp saunf (fennel seeds) – about 5g
• 2 elachi (green cardamom)
• 4 lavanga (cloves)
• 2″ dalchini (cinnamon stick)
• 3 whole spices (elachi, 2″ dalchini, 6 cloves, 1 star anise)
• 2 cups water (480ml)
• Salt to taste
• Oil as needed
• Chopped coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients!

• Sambar Onions/Button Onions: These little guys are the stars of the show. They’re sweeter and milder than regular onions, and they practically melt into the curry as it cooks. If you can’t find them, you can substitute with small shallots, but the flavor won’t be quite the same.
• Whole Spices: Don’t skip on the whole spices! The combination of cardamom, cinnamon, cloves, and star anise creates a beautiful aromatic base. Using whole spices and grinding them yourself really elevates the flavor.
• Freshly Ground Spice Paste: Grinding your own spices is a game-changer. It releases so much more flavor than using pre-ground powders. It takes a little extra time, but it’s so worth it. You can adjust the number of red chillies to control the heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely grind the button onions and set them aside. Don’t worry about making them super fine – a little texture is good.
2. Now, let’s make our spice paste. Dry roast the coriander seeds, cumin seeds, dry red chillis, saunf, elachi, cloves, and dalchini in a dry skillet over medium heat for a few minutes, until fragrant. Be careful not to burn them! Let them cool slightly, then grind them into a fine paste with a little water.
3. Heat some oil in a skillet or pot over medium heat. Add the whole spices and sauté until they become fragrant – about 30 seconds. This step fills your kitchen with the most amazing aroma!
4. Add the coarsely ground onions and fry until they turn golden brown – this usually takes about 7 minutes. Stir frequently to prevent burning.
5. Stir in the ginger garlic paste and chicken pieces. Fry for another 7 minutes, until the chicken is lightly browned.
6. Now, add the ground spice paste and salt. Cook for a few minutes, stirring constantly, until the oil starts to separate from the mixture. This is a sign that the spices are well cooked and the flavors have melded together.
7. Pour in 2 cups of water, give everything a good stir, cover the pot, and simmer until the chicken is tender – about 20-25 minutes.
8. Finally, garnish with chopped coriander leaves and serve hot with rice or rotis.

Expert Tips

• Browning the Onions: Don’t rush this step! Golden brown onions are key to a flavorful curry.
• Marinating the Chicken: For even more flavor, you can marinate the chicken with a little ginger garlic paste and turmeric powder for 30 minutes before cooking.
• Adjusting the Spice Level: If you’re sensitive to heat, use fewer red chillies.

Variations

• Spice Level Adjustment:
  • Mild: Use 2-3 red chillies.
  • Medium: Use 5-6 red chillies (as in the recipe).
  • Hot: Use 7-8 red chillies, or add a pinch of cayenne pepper.
• Regional Variations:
  • South Indian: Add a tablespoon of curry leaves along with the whole spices for a more authentic South Indian flavor.
  • North Indian: Add a splash of cream or yogurt towards the end of cooking for a richer, creamier curry.
• Festival Adaptations: My aunt always makes this curry extra special for Eid and Diwali, adding a handful of fried onions and cashew nuts for a festive touch.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have severe allergies.

Serving Suggestions

This chicken curry is amazing with fluffy basmati rice, warm rotis, or even naan bread. A side of raita (yogurt dip) helps cool things down if you’ve made it a bit spicy. My family loves it with a simple cucumber and tomato 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 flavors have more time to develop! You can also freeze it for up to 2 months.

FAQs

1. What is the best type of chicken to use for this curry?

You can use any cut of chicken you like! Bone-in, skin-on chicken thighs are my favorite because they stay juicy and flavorful during the long simmering time. But boneless, skinless chicken breast works well too, just be careful not to overcook it.

2. Can I use store-bought spice powder instead of grinding my own?

You can, but the flavor won’t be as vibrant. If you’re short on time, use a good quality garam masala and add a pinch of red chilli powder to taste.

3. What is the significance of using sambar onions in this recipe?

Sambar onions have a unique sweetness and delicate flavor that adds a special touch to the curry. They also break down beautifully during cooking, creating a lovely texture.

4. How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

5. Can this curry be made in an Instant Pot?

Yes! Sauté the onions and spices as directed, then add the chicken, spice paste, salt, and water. Pressure cook on high for 8-10 minutes, followed by a natural pressure release.

6. What is the best way to serve this curry for a special occasion?

Serve it with a side of biryani, a selection of Indian breads, and a colorful salad. A beautiful presentation always makes it feel extra special!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!