Spicy Chicken Recipe – Authentic Indian Ginger Garlic Chicken Curry

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Recipe – Authentic Indian Ginger Garlic Chicken Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, quick, and satisfying curry. This spicy chicken recipe is a total winner – it’s become a regular in my kitchen, and I know you’ll love it too. It’s packed with aromatic ginger and garlic, a lovely warmth from the spices, and just enough kick to keep things interesting. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s a vibrant, flavourful dish that comes together in under 30 minutes. Seriously! It’s perfect for busy weeknights when you crave something comforting and delicious. Plus, the spice blend is incredibly versatile – you can easily adjust it to your liking. I first made this when I was craving something comforting after a long day, and it instantly became a favourite.

Ingredients

Here’s what you’ll need to whip up this amazing curry:

• 2 Tbsp vegetable oil
• 2 chicken breasts (about 300-400g)
• 1/2 onion, chopped
• 1 Tbsp garlic ginger paste
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/3 tsp salt
• 1 1/2 Tbsp lemon juice
• 1 handful cilantro, chopped
• 1 splash chicken stock (about 1/4 cup or 60ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine:

• Cayenne Pepper: This is where the heat comes from! Feel free to adjust the amount depending on your spice preference. I usually add a little extra because I love a good kick.
• Fresh Cilantro: Don’t skimp on the cilantro! It adds such a bright, fresh flavour that really balances the spices. It’s the finishing touch that makes all the difference.
• Spice Blends: Every family has their own little twist on spice blends. Some people add a pinch of turmeric for colour and extra flavour, or a dash of garam masala for warmth. Feel free to experiment and make it your own! Regional variations in India use different spice combinations, so don’t be afraid to explore.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make our spice mix. In a small bowl, combine the ground coriander, cumin, paprika, cayenne pepper, black pepper, and salt. Give it a good stir.
2. Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent – about 3-5 minutes.
3. Now, reduce the heat to low. Add the garlic ginger paste and cook for another minute or so, until you can really smell that lovely fragrance. This is key for building flavour.
4. Add the spice mix to the pan and stir constantly for about a minute. This helps to toast the spices and release their aromas. Be careful not to burn them!
5. Turn the heat up to medium-high. Add the chicken pieces and cook for about 2 minutes, just to get a little colour on them.
6. Pour in the chicken stock. Bring to a simmer, then reduce the heat and cook for about 5 minutes, or until the chicken is cooked through and the liquid has reduced slightly.
7. Stir in the lemon juice and chopped cilantro. Cook for one more minute, just to let the flavours meld together.
8. And that’s it! Serve warm over fresh greens or with your favourite Indian flatbread.

Expert Tips

Here are a few things I’ve learned over the years:

• Marinating the Chicken: If you have time, marinate the chicken in a little yogurt and some of the spice mix for at least 30 minutes. It will make it even more tender and flavourful.
• Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. Use a meat thermometer to ensure it’s cooked through (internal temperature of 74°C or 165°F).
• Taste as You Go: Don’t be afraid to taste the curry as it’s cooking and adjust the seasoning as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for paneer (Indian cheese) or tofu. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients of your stock and spices.
• Spice Level Adjustments: If you’re sensitive to spice, reduce the amount of cayenne pepper. If you like it really hot, add a pinch of chili powder or a chopped green chili. My friend, Priya, always adds a scotch bonnet pepper for a real fiery kick!
• Quick Weeknight Version: Use pre-cut chicken and pre-minced garlic ginger paste to save even more time.

Serving Suggestions

This curry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With fluffy basmati rice.
• With warm naan or roti.
• Over a bed of fresh spinach or mixed greens.
• Alongside a cooling raita (yogurt dip).

Storage Instructions

Leftovers? Yes, please! Store any leftover curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop. You can also freeze it for up to 2 months.

FAQs

Got questions? I’ve got answers!

• What type of chicken cut is best for this curry? I prefer using boneless, skinless chicken breasts, but you can also use chicken thighs for a richer flavour.
• Can I make this curry ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• How can I adjust the spice level? Reduce or increase the amount of cayenne pepper, or add a pinch of chili powder or a chopped green chili.
• What is the best type of rice or bread to serve with this curry? Basmati rice and naan are classic choices, but you can use any rice or bread you like.
• Can I use a different type of oil? Yes, you can use any neutral-flavoured oil, such as canola oil or sunflower oil.