Authentic Chicken Curry Recipe – Turmeric, Ginger & Garam Masala

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Turmeric, Ginger & Garam Masala

Introduction

There’s just something about a 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 the kind my family always requests, and honestly, it’s become a bit of a tradition. It’s not overly complicated, but the layers of flavour are incredible. I’m so excited to share my take on this classic with you!

Why You’ll Love This Recipe

This chicken curry is all about simple ingredients coming together to create something truly special. It’s packed with flavour from warming spices like turmeric and garam masala, and the ginger-garlic paste adds a beautiful fragrance. Plus, it’s surprisingly easy to make – perfect for a weeknight dinner or a weekend feast. It’s a guaranteed crowd-pleaser!

Ingredients

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

• 800 gm chicken, cut into pieces
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.5 tsp black pepper powder
• 0.25 tsp garam masala powder
• 1 tbsp ghee (clarified butter)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 medium onions, thinly sliced
• 1 sprig curry leaves
• 1 tbsp ginger-garlic paste
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

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

• Chicken Quality & Cuts: I prefer using bone-in, skin-on chicken thighs for the most flavour. But you can absolutely use boneless, skinless chicken breast if you prefer – just adjust the cooking time accordingly.
• Turmeric Powder – Varieties & Benefits: There are different varieties of turmeric, but any good quality turmeric powder will work. Turmeric isn’t just about colour and flavour; it’s also known for its amazing health benefits!
• The Significance of Garam Masala: Garam masala is a blend of warming spices, and every family has their own secret recipe. You can find pre-made blends, or make your own for a truly authentic flavour.
• Ghee vs. Oil – Which to Use & Why: Ghee adds a lovely richness and nutty flavour that oil just can’t replicate. However, if you don’t have ghee, a neutral-flavoured oil like sunflower or vegetable oil will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and drain the chicken pieces. In a bowl, coat them generously with the turmeric powder, red chilli powder, black pepper powder, and garam masala powder. Give it a good mix and set aside – letting the spices marinate for even 15-20 minutes makes a huge difference.
2. Now, heat the ghee in a saucepan over medium heat. Once it’s hot, add the cumin seeds and mustard seeds. Listen for them to splutter – that’s when you know they’re ready to release their flavour!
3. Add the thinly sliced onions and a pinch of salt. Sauté them until they turn a beautiful golden brown. This takes patience, but trust me, it’s worth it! Browning the onions is key to a flavourful curry.
4. Toss in the curry leaves and ginger-garlic paste. Cook for another minute or two, until everything is fragrant. Your kitchen should be smelling amazing right about now!
5. Add the marinated chicken to the pan and mix well. Cook covered on low heat, stirring occasionally, until the chicken is tender – this usually takes about 20-25 minutes. If the curry starts to stick, add a splash of water.
6. Finally, garnish with fresh coriander leaves. Serve hot with chapati, paratha, or your favourite flavoured rice.

Expert Tips

A few little secrets to take your curry to the next level:

• Achieving Tender Chicken: Low and slow is the way to go! Cooking the chicken on low heat ensures it stays tender and juicy.
• Balancing Spice Levels: Don’t be afraid to adjust the amount of chilli powder to your liking. Start with less and add more as needed.
• The Importance of Browning Onions: Seriously, don’t rush this step! Properly browned onions are the foundation of a great curry.
• Using Fresh vs. Ground Spices: While ground spices are convenient, using fresh spices whenever possible will elevate the flavour.

Variations

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

• Vegan Chicken Curry Adaptation: Substitute the chicken with chickpeas, cauliflower, or potatoes. Use vegetable broth instead of water.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check the ingredients in your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments (Mild, Medium, Hot): For a milder curry, reduce or omit the chilli powder. For a spicier curry, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations (Diwali, Eid): This curry is perfect for festive occasions! You can add a touch of cream or yogurt for extra richness.

Serving Suggestions

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

• With warm, fluffy basmati rice.
• Alongside freshly made chapati or paratha.
• With a side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

Storage Instructions

Leftovers? Yes, please! Store the chicken curry 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

Got questions? I’ve got answers!

• What cut of chicken is best for curry? Bone-in, skin-on chicken thighs are my go-to for maximum flavour, but breast works too!
• 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 of this curry? Start with less chilli powder and add more to taste.
• What is the best way to store leftover chicken curry? In an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.
• Can I use a different type of fat instead of ghee? Yes, a neutral-flavoured oil like sunflower or vegetable oil will work.