Authentic Chicken Curry Recipe – Ginger Garlic & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Ginger Garlic & Spice Blend

Introduction

There’s just something about a really good chicken curry, isn’t there? It’s comfort food at its finest, and the aroma filling the kitchen is pure magic. This recipe is one I’ve been perfecting for years – it’s a beautiful blend of warm spices, fragrant ginger-garlic, and tender chicken. I first made this when I was craving a taste of home, and it instantly transported me back to my grandmother’s kitchen. It’s become a family favourite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a flavour explosion! Here’s what makes it special:

• Authentic Spice Blend: We’re using a mix of whole and ground spices for a truly layered flavour.
• Tender Chicken: The slow cooking process ensures the chicken is fall-off-the-bone tender.
• Easy to Follow: Even if you’re new to Indian cooking, you’ll find this recipe straightforward.
• Versatile: Perfect with roti, rice, or even naan – it’s a crowd-pleaser!

Ingredients

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

• 1 tablespoon oil
• 2 small cinnamon sticks (about 5cm each)
• 2 cloves
• 2 onions, finely chopped
• 3 green chillies, finely chopped
• Salt, as per taste
• 1 teaspoon ginger-garlic paste
• 0.5 kg chicken, cut into bite-sized pieces (about 500g)
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 tomatoes, chopped
• 0.5 teaspoon coriander seeds powder
• 0.25 teaspoon garam masala powder
• 0.25 teaspoon black pepper powder
• 1 onion, cubed
• 1 tablespoon coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Whole Spices: Don’t skip the cinnamon sticks and cloves! They release incredible aromas when gently fried in oil. It’s a key step for building flavour.
• Spice Powders: I like to use a good quality red chilli powder – Kashmiri chilli powder is great for colour and mild heat. You can adjust the amount to your liking.
• Ginger-Garlic Paste: Freshly made is always best, but store-bought works in a pinch.
• Regional Chili Powder: Different regions in India use different types of chili powder. Experiment to find your favourite level of heat! Some are smokier, some are fruitier.
• Chicken Cut: Bone-in chicken pieces add more flavour, but boneless work too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large wok or heavy-bottomed pan over medium heat.
2. Add the cinnamon sticks and cloves. Sauté for about a minute, until you can smell their lovely fragrance.
3. Add the finely chopped onions and sauté until they become translucent.
4. Mix in the green chillies and salt. Continue cooking until the onions turn a beautiful golden brown.
5. Stir in the ginger-garlic paste and cook for another minute or two, until the raw smell disappears. This is important – you don’t want a raw garlic taste!
6. Add the chicken pieces and roast them until they change colour. This helps to seal in the juices.
7. Sprinkle in the turmeric powder and red chilli powder. Cook for about 10 minutes, stirring occasionally, until the oil starts to separate from the mixture. This is a sign the spices are well cooked.
8. Add the chopped tomatoes and cook on low heat for about 10 minutes, until they soften and break down.
9. Now, add the coriander seeds powder, garam masala, and black pepper powder. Cook for another 5-10 minutes, stirring frequently, until everything is well combined.
10. Add the cubed onion and coriander leaves. Simmer for about 10 minutes, or until the chicken is tender and the gravy has reached your desired consistency.
11. Serve hot with roti or steamed rice. Enjoy!

Expert Tips

A few little secrets to make this curry even better:

• Blooming the Spices: Gently frying the whole spices in oil releases their essential oils, maximizing their flavour.
• Low and Slow: Cooking the curry on low heat allows the flavours to meld together beautifully.
• Taste as You Go: Don’t be afraid to adjust the seasoning to your liking.

Variations

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

• Vegan Adaptation: Use plant-based chicken alternatives and vegetable stock instead of chicken. Add some potatoes or chickpeas for extra heartiness. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the ingredients of your spice powders.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chilli powder or remove the green chillies. For a spicier curry, add more chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for special occasions like Diwali or Eid. Serve it with a side of raita (yogurt dip) and a variety of breads.

Serving Suggestions

This chicken curry is incredibly versatile. Here are a few ideas:

• Roti or Naan: The classic pairing!
• Steamed Rice: Perfect for soaking up all that delicious gravy.
• Jeera Rice: Adds a lovely cumin flavour.
• Raita: A cooling yogurt dip to balance the spice.

Storage Instructions

Leftovers? Yes, please!

• Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

• What cut of chicken is best for this curry? Thighs are my favourite – they stay incredibly tender. But breasts work well too, just be careful not to overcook them.
• Can I make this curry ahead of time? Absolutely! The flavours actually develop even more overnight.
• How can I adjust the thickness of the gravy? If it’s too thick, add a little water or stock. If it’s too thin, simmer for a few more minutes to reduce the sauce.
• What is the best way to bloom the spices for maximum flavor? Gently frying them in oil over medium heat for about a minute is key.
• Can I use a pressure cooker to make this curry faster? Yes, you can! Reduce the cooking time to about 15-20 minutes after the pressure cooker comes to full pressure.