Authentic Chicken Curry Recipe – Fennel & Mustard Seed Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Fennel & Mustard Seed Flavors

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 recreate my grandmother’s version of this – it took a few attempts, but finally nailing that perfect blend of spices was so satisfying. Today, I’m sharing my go-to recipe for an authentic chicken curry, packed with the unique warmth of fennel and mustard seeds. It’s a little different from your standard curry, and trust me, it’s absolutely delicious!

Why You’ll Love This Recipe

This isn’t just another chicken curry recipe. The combination of fennel seed powder (saunf) and mustard seeds creates a flavour profile that’s both familiar and exciting. It’s warm, slightly sweet, and has a lovely aromatic depth. Plus, it’s surprisingly easy to make, even on a weeknight. It serves 4, takes about 15 minutes to prep, and around 30 minutes to cook – perfect for a satisfying meal!

Ingredients

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

• 1 whole chicken, cut into pieces (about 1kg)
• 3 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste
• 2 tsp fennel seeds powder (saunf powder)
• 1 tsp mustard seeds
• 1 tsp garam masala
• 3 tsp red chili powder (adjust to your spice preference!)
• 2 tsp cumin seeds
• 0.5 tsp turmeric powder
• 4-6 tsp freshly ground pepper powder
• 2 tsp coriander powder
• 2 tbsp fresh coriander leaves, finely chopped
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk about a few key ingredients. The fennel seed powder (saunf) is what really sets this curry apart. It adds a subtle sweetness and a beautiful aroma. Don’t skip it! Mustard seeds, when tempered in hot oil, release a wonderful nutty flavour.

Traditionally, this curry is made with a whole chicken cut into pieces, but you can absolutely use chicken thighs or drumsticks if you prefer. Spice levels vary hugely across India – some regions love it fiery hot, while others prefer a milder flavour. Feel free to adjust the red chili powder to your liking. I usually go for around 2 tsp for a good medium heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean the chicken and cut it into small, bite-sized pieces. This helps it cook evenly and absorb all those lovely flavours.
2. Heat a generous amount of oil in a non-stick pan. Add the mustard seeds and fennel seed powder. Wait for the seeds to splutter – this is important, as it releases their flavour into the oil.
3. Now, add the ginger-garlic paste and chopped onions. Cook until the onions turn a beautiful golden brown. Patience is key here – well-caramelized onions are the foundation of a great curry.
4. Add the chicken pieces to the pan. Sprinkle with garam masala, red chili powder, turmeric powder, and salt. Give everything a good mix and let the chicken cook for about 5-7 minutes, until it starts to brown.
5. Stir in the cumin seeds and coriander powder. Once the chicken is about halfway cooked, add the chopped tomatoes and fresh coriander leaves. Mix thoroughly.
6. Cover the pan and simmer on low heat until the chicken is fully cooked and tender – this usually takes around 15-20 minutes. Give it a stir occasionally to prevent sticking.

Expert Tips

• Don’t overcrowd the pan when browning the chicken. Work in batches if necessary.
• A splash of water can help prevent the spices from burning.
• For a richer flavour, you can add a tablespoon of yogurt along with the chicken.
• Taste and adjust the seasoning as you go. Every palate is different!

Variations

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

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use vegetable stock instead of water.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: For a milder curry, reduce the red chili powder to 1 tsp or omit it altogether. For a hotter curry, add an extra teaspoon or even a pinch of cayenne pepper.
• Festival Adaptations: This curry is fantastic for special occasions like Diwali or Eid. Serve it with a side of naan bread and raita for a truly festive meal. My family loves it during celebrations!

Serving Suggestions

This chicken curry is incredibly versatile. It’s amazing with:

• Chapati or paratha (Indian flatbreads)
• Steamed rice (basmati is my favourite!)
• A side of 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?

You can use any cut you like! Bone-in chicken pieces add a lot of flavour, but boneless thighs or drumsticks work well too.

Can I use store-bought ginger-garlic paste?

Absolutely! It’s a great time-saver. Just make sure it’s fresh.

How can I adjust the spice level of this curry?

Start with less red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to serve this curry for a potluck?

Transport the curry in a slow cooker to keep it warm. Bring a separate container of rice or bread for serving.

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. Just reheat gently before serving.

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!