Chicken Curry Recipe – Authentic Indian Spiced Chicken Masala

Last Updated on 4 months by Neha Deshmukh

Chicken Curry Recipe – Authentic Indian Spiced Chicken Masala

Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. It’s the kind of dish that just feels like home. I remember the first time I really tried to make this from scratch – it took a few attempts to get the spice blend just right, but once I did, it became a family favourite. Today, I’m sharing my go-to recipe for a truly authentic Indian spiced chicken masala. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a deeply flavourful, aromatic dish that’s surprisingly easy to make. We’re building layers of flavour, starting with whole spices and ending with a rich, satisfying gravy. It’s perfect for a weeknight dinner, a weekend gathering, or even meal prepping. Plus, it’s incredibly versatile – adjust the spice level to your liking and serve it with your favourite sides.

Ingredients

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

• 1 kg chicken
• 2 tbsp oil
• 3 cardamom pieces
• 1 bay leaf
• 2 dry red chillies
• 5-6 black peppercorns
• 4 large onions
• 2 tbsp ginger garlic paste
• 1 tsp chilli powder
• 1 tsp Kashmiri chilli powder
• 2 tbsp coriander powder
• 0.5 tsp turmeric powder
• 0.5 tsp garam masala
• 2 large tomatoes
• 4 tbsp yogurt
• Salt to taste
• 1 tbsp kasuri methi
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Kashmiri Chilli Powder: Don’t skip this! It gives the curry that beautiful, vibrant red colour without adding too much heat. It’s all about the colour, honestly.
• Garam Masala: This isn’t a single spice, but a blend! Every family has their own secret recipe, but a good quality garam masala is essential for that warm, complex flavour. You can find pre-made blends, or even make your own if you’re feeling ambitious.
• Spice Levels: Indian cuisine varies hugely by region. Some areas love it fiery hot, others prefer a milder flavour. Feel free to adjust the chilli powder to your preference. My grandma always said a good curry should warm you from the inside, not burn your mouth off!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bloom the Spices: Heat 1 tbsp oil in a pan over medium heat. Add the cardamom, bay leaf, red chillies, and peppercorns. Fry for about 30-60 seconds, until they become fragrant. This step is key – it releases all those wonderful aromas.
2. Sauté the Onions: Add the sliced onions and sauté until they turn golden brown. This takes patience, but it’s worth it! A good, deep golden brown colour is what we’re aiming for. Mix in the ginger-garlic paste and cook for another minute until fragrant.
3. Build the Masala: Now for the spice powders! Add the chilli powder, Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala. Cook for 2 minutes, stirring constantly, to prevent burning. You want the spices to cook in the oil and release their flavours.
4. Tomato Time: Stir in the tomato puree and cook until the oil starts to separate from the masala. This usually takes about 5-7 minutes. This is a sign that the masala is well-cooked and ready for the chicken.
5. Partially Fry the Chicken: While the masala is cooking, heat the remaining oil in a separate pan. Lightly fry the chicken pieces with salt and turmeric for about 5 minutes, until they’re partially cooked. This helps to seal in the juices.
6. Combine & Simmer: Transfer the chicken to the masala mixture. Add the beaten yogurt and stir well to combine. Simmer on low heat for 20-25 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
7. Finishing Touches: Crush the kasuri methi between your palms and sprinkle it over the curry. Garnish with fresh coriander leaves. The kasuri methi adds a lovely smoky flavour.

Expert Tips

• Low and Slow: Don’t rush the simmering process. Cooking the curry on low heat allows the flavours to meld together beautifully.
• Yogurt Temperature: Using room temperature yogurt prevents it from curdling when added to the hot masala.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you cook. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese). Use a plant-based yogurt alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the sourcing of your garam masala to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment: For a milder curry, reduce the amount of chilli powder. For a spicier curry, add a pinch of cayenne pepper or some chopped green chillies.
• Festival Adaptations: This curry is a staple at many Indian festivals! Serve it with special rice dishes (like biryani) during Eid, or alongside festive sweets during Diwali.

Serving Suggestions

Serve hot with roti, naan, or steamed rice. A side of raita (yogurt dip) and a simple salad complements the curry perfectly.

Storage Instructions

Leftover chicken curry 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 have had time to develop! You can also freeze it for up to 2 months.

FAQs

What cut of chicken is best for curry?

Bone-in, skin-on chicken thighs are my favourite! They stay incredibly tender and flavourful during the long simmering process. But you can also use chicken breast if you prefer.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavours will deepen even more.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little water or chicken stock. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is the purpose of frying the spices at the beginning?

Frying the spices in oil helps to release their essential oils, which intensifies their flavour and aroma.

Can I use fresh tomatoes instead of tomato puree?

Yes, you can! Use about 4-5 medium-sized tomatoes, chopped finely. You may need to cook them for a little longer to break down.

How do I store leftover chicken curry?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.