Authentic Chicken Curry Recipe – Spiced with Homemade Masala

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Spiced with Homemade Masala

Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. This isn’t just any chicken curry, though. This is the kind my grandmother used to make – rich, flavorful, and deeply satisfying. It’s a little bit of effort, but trust me, the homemade spice blend takes it to a whole other level. I first made this on my own when I moved away from home, and it instantly transported me back to her kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This chicken curry is special because of the incredible depth of flavor from the freshly ground spices. It’s a proper, authentic Indian curry that’s guaranteed to impress. It’s perfect for a cozy weeknight dinner, a festive gathering, or just when you’re craving something truly delicious. Plus, the aroma while it’s simmering? Unbeatable!

Ingredients

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

• 1 kg Chicken, bite-sized pieces
• ½ tbsp Lemon juice
• ½ tbsp Oil
• 2 large Onions, finely chopped
• 1 sprig Curry leaves
• 6-8 Green chilies, slit lengthwise
• 1 tbsp Ginger garlic paste
• ¼ tsp Turmeric powder
• 1 ¾ tsp Red chili powder (adjust to your spice preference!)
• 4 tbsp Cooking oil
• 1 tbsp Coriander seeds
• ½ tsp Cumin seeds
• ½ tsp Fennel seeds
• 3 Cloves
• ½ inch Cinnamon stick
• 1 Green cardamom
• ¾ tbsp Poppy seeds
• 2 cups Water
• Fresh Coriander leaves, for garnish

Ingredient Notes

Okay, let’s talk spices! The heart of this curry lies in the homemade masala. Don’t skip this step if you can help it. Toasting the coriander seeds, cumin, fennel, cloves, cinnamon, and cardamom really wakes up their flavors. Adding the poppy seeds at the very end gives a lovely nutty undertone and helps thicken the gravy.

Traditionally, Indian spice levels vary a lot by region and even family preference. Some like it fiery hot, others prefer a milder warmth. Feel free to adjust the red chili powder to your liking.

As for the chicken, I prefer using bone-in, skin-on pieces for maximum flavor, but boneless, skinless thighs work great too if you’re short on time.

Step-By-Step Instructions

Let’s get down to business!

1. Marinate the Chicken: In a bowl, combine the chicken pieces with salt, turmeric powder, red chili powder, ½ tbsp oil, and lemon juice. Give it a good mix and let it sit for about 20 minutes. This tenderizes the chicken and infuses it with flavor.
2. Make the Masala: While the chicken marinates, dry roast the coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, and cardamom in a dry pan over medium heat. Roast until fragrant – about 3-5 minutes. Add the poppy seeds in the last minute. Let it cool slightly, then grind into a fine powder.
3. Sauté the Aromatics: Heat 4 tbsp cooking oil in a large, heavy-bottomed pan or Dutch oven. Add the chopped onions, green chilies, and curry leaves. Sauté until the onions are golden brown and beautifully caramelized – this takes patience, but it’s worth it!
4. Ginger-Garlic Time: Add the ginger-garlic paste and sauté for another minute or two, until fragrant. You don’t want it to burn, so keep the heat at medium.
5. Cook the Chicken: Add the marinated chicken to the pan and cook on high heat for about 5 minutes, stirring occasionally, until it’s lightly browned.
6. Spice it Up: Mix in the remaining red chili powder, the freshly ground masala, and salt. Cover the pan and cook for 10-12 minutes, stirring occasionally, until the chicken is almost cooked through.
7. Simmer to Perfection: Add 2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for another 15-20 minutes, or until the chicken is tender and the gravy has thickened to your liking.
8. Garnish & Serve: Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the onion caramelization – it’s key to a flavorful curry.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• A pinch of garam masala at the end can add an extra layer of complexity, but it’s not essential if you’ve made the fresh masala.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives. Use vegetable broth instead of water.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the sourcing of your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: For a milder curry, reduce the red chili powder to ½ tsp. For a spicier kick, add up to 2 tsp or a pinch of cayenne pepper.
• Festival Adaptations: During Diwali, this curry is often served with a side of poori (deep-fried bread). For Eid, it’s lovely with biryani (fragrant rice dish).

Serving Suggestions

This chicken curry is amazing with:

• Steamed basmati rice
• Naan bread (for soaking up all that delicious gravy!)
• Raita (yogurt dip) to cool things down
• A simple side 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 meld together! You can also freeze it for up to 2 months.

FAQs

What type of chicken cut is best for this curry?

Bone-in, skin-on chicken pieces (like thighs or drumsticks) give the most flavor, but boneless, skinless chicken thighs are a convenient option.

Can I make the masala powder ahead of time? If so, how should I store it?

Absolutely! You can make the masala powder up to a month in advance. Store it in an airtight container in a cool, dark place.

How can I adjust the thickness of the gravy?

If it’s too thick, add a little water. If it’s too thin, simmer uncovered for a few more minutes.

What is the best rice to serve with this chicken curry?

Basmati rice is the classic choice. Its long grains and delicate flavor complement the curry perfectly.

Can I use a store-bought garam masala instead of making my own? What adjustments should I make?

You can, but the flavor won’t be quite as vibrant. Use about 2-3 tablespoons of garam masala and reduce the amount of individual spices (coriander, cumin, etc.) slightly.

Enjoy! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!