Authentic Chicken Curry Recipe – Spicy Indian Tomato & Pepper Delight

Last Updated on 3 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Spicy Indian Tomato & Pepper Delight

Hey everyone! If you’re anything like me, a comforting, flavourful chicken curry is the ultimate soul food. I remember the first time I tried to make this – it wasn’t pretty! But after years of tweaking and perfecting, I’m so excited to share my go-to recipe for a truly authentic Indian chicken curry. It’s spicy, it’s aromatic, and it’s guaranteed to become a family favourite.

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a vibrant blend of spices, juicy chicken, and sweet tomatoes, all simmered to perfection. It’s relatively easy to make, even for beginners, and the flavour payoff is huge. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, naan, or even a simple phulka. Trust me, you’ll want to make this again and again!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 750 grams bone-in chicken pieces
• 4 tbsp vegetable or mustard oil
• 2 large onions, chopped
• 1 large tomato, chopped
• 1 bell pepper, cut into 1-inch squares
• 1 green chili, chopped
• 1 tsp red chili powder
• 1 tsp cumin powder
• 4 tsp coriander powder
• 2 tsp garam masala
• 0.25 tsp turmeric powder
• 2 tsp ginger paste
• 2 tsp garlic paste
• Salt to taste
• 0.5 cup fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Bone-in chicken: Seriously, don’t skip this! The bones add so much flavour and richness to the curry. It’s the traditional way to make it, and you’ll really taste the difference.
• Oil choice: I grew up with my grandmother using mustard oil for a really pungent, authentic flavour. But vegetable oil works beautifully too, especially if you’re not used to the strong taste of mustard oil.
• Garam Masala: This isn’t a single spice, but a blend! Every family has their own secret recipe, but a good quality garam masala is key to that warm, complex flavour. Don’t be afraid to experiment with different brands to find one you love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. Add the chopped onions and sauté for about 2 minutes, until they become translucent and softened.
2. Now, add the ginger-garlic paste and all the powdered spices – turmeric, red chili, cumin, coriander, and garam masala. Stir everything together for about 30 seconds, until fragrant. Be careful not to burn the spices!
3. Add the chicken pieces to the pan and mix thoroughly, ensuring each piece is coated with the spice mixture. This is where the magic starts to happen.
4. Cover the pan and cook on low heat for 15 minutes. The chicken will release its natural juices, creating a lovely base for the curry.
5. Add the chopped tomatoes, bell pepper, green chili and salt. Mix well and cook uncovered until the chicken is tender and the liquid has mostly evaporated. If it gets too dry, add a splash of water – a tablespoon at a time – to prevent sticking.
6. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Low and Slow: Cooking the chicken on low heat is crucial for tender, flavourful results. Patience is key!
• Don’t Rush the Sauté: Taking the time to properly sauté the onions and bloom the spices is what builds the foundation of flavour.
• Taste as You Go: Adjust the salt and spice levels to your preference throughout the cooking process.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use a plant-based oil. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Double-check that your spice blends are certified gluten-free. Some brands add wheat flour as a filler.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of red chili powder. Or, if you like it extra spicy, add a pinch of cayenne pepper!
• Regional Variations: Chicken curry varies hugely across India! In some regions, they add yogurt for a creamier texture, while others use coconut milk. My aunt in Kerala always adds curry leaves for a beautiful aroma.

Serving Suggestions

This chicken curry is amazing with:

• Naan bread – perfect for soaking up all that delicious sauce!
• Phulka (whole wheat flatbread) – a lighter, healthier option.
• Steamed basmati rice – a classic pairing.
• A side of raita (yogurt dip) – to cool things down if you’ve gone heavy on the spice!

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 curry?

Bone-in chicken pieces, like drumsticks or thighs, are ideal. They add flavour and stay moist during cooking.

Can I use chicken thighs instead of bone-in pieces?

Yes, absolutely! Chicken thighs are a great substitute and will result in a very tender curry.

What is the best way to balance the spice level in this curry?

Start with a smaller amount of red chili powder and add more gradually, tasting as you go. A dollop of yogurt or a squeeze of lemon juice can also help to balance the heat.

Can this curry be made ahead of time?

Yes! You can make it a day or two in advance. The flavours will develop even more overnight.

What is the difference between vegetable oil and mustard oil in this recipe?

Mustard oil has a pungent, slightly nutty flavour that’s traditional in Indian cooking. Vegetable oil is more neutral in flavour and a good substitute if you’re not used to mustard oil.