Authentic Indian Chicken Curry Recipe – Cumin, Fennel & Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Authentic Indian Chicken Curry Recipe – Cumin, Fennel & Spice Blend

Introduction

There’s just something about a really good chicken curry, isn’t there? It’s comfort food, celebration food, and everything in between. This particular recipe is special to me – it’s the one I first made when I was trying to recreate my grandmother’s incredible flavors. It’s a little bit different because of the unique blend of cumin, fennel, and coriander, which gives it a warmth and depth you won’t find in every curry. I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average chicken curry. The homemade spice blend is the star, offering a fragrant and complex flavor profile. It’s a truly authentic taste of Indian home cooking. Plus, the caramelized onion paste adds a sweetness and richness that takes it over the top. It’s a bit of effort, but trust me, it’s so worth it.

Ingredients

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

• 1.5 lb Chicken cubes (skinless, bones-in) – about 680g
• 1 tablespoon Cumin Seeds
• 1 tablespoon Fennel Seeds
• 1 tablespoon Coriander Seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Chili powder (adjust to your spice preference!)
• 1 teaspoon salt (plus more for the onions)
• 2 tablespoon Lemon Juice
• 2 big red onions
• 3 Garlic cloves
• 1 inch ginger
• ?? teaspoon salt (for onion paste)
• ?? teaspoon sugar (for onion paste)
• 3 tablespoon oil
• 2 teaspoon Ghee
• 2 bay leaves
• 3 green cardamoms
• 1 cinnamon stick
• 2 fresh green chili
• 1 Tomato

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Cumin, Fennel & Coriander Seed Blend – The Heart of the Flavor: Don’t skip toasting these seeds! It really wakes up their flavors. I usually do it in a dry pan over medium heat for a few minutes, until fragrant.
• Regional Variations in Spice Levels: Chili powder heat varies a lot. Start with 1 teaspoon and add more to taste. My family likes things pretty spicy, but you can easily adjust it.
• Choosing the Right Cut of Chicken: I prefer using bone-in, skinless chicken pieces. They stay more tender during the longer cooking time. Thighs are fantastic too!
• The Importance of Ghee: Ghee (clarified butter) adds a beautiful richness and nutty flavor. It’s traditional in Indian cooking, but you can substitute with oil if needed.
• Fresh vs. Ground Spices: While ground spices are convenient, freshly ground spices have a much more vibrant flavor. If you have the time, grinding your own is worth it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing spice blend. Dry roast the cumin, fennel, and coriander seeds in a pan until fragrant. Grind them into a powder and mix with the chicken, turmeric, chili powder, lemon juice, and salt. Marinate for at least 30 minutes, or even overnight for a deeper flavor.
2. Now for the onion paste. Thinly slice those onions! Heat the oil in a pan, add the onions, a pinch of salt, and a pinch of sugar. Sauté for about 5-7 minutes, until they’re beautifully caramelized. Add the ginger and garlic and cook for another couple of minutes. Let it cool completely, then blend it into a smooth paste.
3. Mix the onion paste with the marinated chicken. Give it a good stir to make sure everything is well combined.
4. Heat the ghee in the same pan you used for the onions. Add the bay leaves, cardamom, and cinnamon stick. Sauté for about 30 seconds, until fragrant. Add the chopped tomato and cook for 2 minutes.
5. Add the chicken mixture and sear for about 5 minutes, stirring occasionally. Pour in 1 cup of water, add the green chilies, cover the pan, and simmer for 10-15 minutes, or until the chicken is tender.
6. Finally, adjust the salt to your liking and serve warm with rice or naan.

Expert Tips

A few little things that can make a big difference:

• Achieving the Perfect Caramelized Onion Paste: Patience is key! Low and slow is the way to go. Don’t rush the caramelization process.
• Marination Time for Tender Chicken: The longer you marinate the chicken, the more tender it will be. Overnight is ideal, but even 30 minutes helps.
• Controlling the Heat – Adjusting Chili Levels: Start small with the chili powder and add more to taste. Remember, you can always add more, but you can’t take it away!
• Using the Right Kind of Ghee: Look for good quality ghee. It should have a rich, nutty aroma.
• Searing the Chicken for Maximum Flavor: Don’t overcrowd the pan when searing the chicken. Work in batches if necessary to get a good sear on all sides.

Variations

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

• Vegan Chicken Curry Adaptation: Substitute the chicken with chickpeas, cauliflower, or paneer (Indian cheese).
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustments (Mild, Medium, Hot): Adjust the amount of chili powder to your preference. For mild, use ½ teaspoon. For hot, use 1 ½ – 2 teaspoons.
• Festival Adaptations (Diwali, Eid): This curry is perfect for festive occasions! Serve it with a variety of rice dishes and breads.
• Instant Pot/Pressure Cooker Version: Sear the chicken as instructed, then add all ingredients to the Instant Pot. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Serving Suggestions

This curry is fantastic with:

• Basmati rice (my personal favorite!)
• Naan bread
• Raita (yogurt dip)
• A simple salad

Storage Instructions

• Leftovers: Store leftover curry in an airtight container in the refrigerator for up to 3 days.
• Freezing: This curry freezes beautifully! Store it in a freezer-safe container for up to 2 months.

FAQs

Let’s answer some common questions:

• What type of rice pairs best with this chicken curry? Basmati rice is the classic choice, but jasmine rice or even brown rice would also be delicious.
• Can I use boneless, skinless chicken thighs instead? Absolutely! They’ll cook a bit faster, so reduce the simmering time accordingly.
• How can I make the onion paste ahead of time? Yes! You can make the onion paste up to 2 days in advance and store it in the refrigerator.
• What is the best way to store leftover curry? In an airtight container in the fridge. It actually tastes even better the next day!
• Can I freeze this chicken curry? Yes, definitely!
• What is the significance of using bay leaves, cardamom, and cinnamon in this recipe? These spices add layers of aroma and flavor, creating a complex and authentic Indian taste.
• How do I adjust the recipe for a thicker or thinner gravy? For a thicker gravy, simmer uncovered for a few extra minutes. For a thinner gravy, add a little more water.