Chicken Curry Recipe- Creamy, Spicy Indian Chicken Masala

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Creamy, Spicy Indian Chicken Masala

Hey everyone! If you’re anything like me, a good chicken curry is the ultimate comfort food. It’s warm, flavorful, and just hits the spot, especially with a side of fluffy chapatis or parathas. I remember the first time I tried to make this – it wasn’t quite right, but after a few tweaks, it became a family favorite. And now, I’m so excited to share my go-to creamy, spicy Indian chicken masala recipe with you!

Why You’ll Love This Recipe

This chicken curry isn’t just another recipe; it’s a flavor explosion! It’s creamy, thanks to a touch of fresh cream, and packs a lovely spicy kick. It’s relatively easy to make, perfect for a weeknight dinner, but impressive enough for guests. Plus, the aroma while it’s cooking? Absolutely divine! You’ll love how the spices blend together to create a truly authentic Indian flavor.

Ingredients

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

• 2 tbsp oil
• 1 red chilli
• 2 cloves and cardamoms
• 0.5 inch cinnamon stick
• 1 bay leaf
• 1 onion
• 2 tbsp ginger-garlic paste
• 500 gm boneless chicken
• 0.5 tsp chilli powder
• 0.75 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp turmeric powder
• Salt to taste
• 1 packet (100-125 gm) tomato paste
• 2 tbsp cream
• 1 tsp garam masala
• 2 tbsp coriander leaves, chopped

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 color without adding too much heat. It’s all about the color, trust me.
• Garam Masala: This spice blend is the heart of Indian cooking. Every family has their own secret blend, but a good quality garam masala will add warmth and complexity.
• Fresh Ginger-Garlic Paste: Seriously, make your own! It makes a world of difference. The fresh aroma and flavor are unbeatable. I usually make a big batch and freeze it in ice cube trays for easy use.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the red chilli, cloves, cardamoms, cinnamon stick, and bay leaf. Sauté until you can smell that amazing aroma and the bay leaf turns a lovely golden color. This is where the magic begins!
2. Add the chopped onion and fry for about 2 minutes, until it becomes translucent. We want it softened, not browned.
3. Stir in the ginger-garlic paste and sauté for 4-6 minutes, until the raw smell disappears. This is crucial – you don’t want that raw garlic bite in your finished curry.
4. Add the boneless chicken pieces and fry for about 5 minutes, just to seal in the juices. It doesn’t need to be cooked through at this stage.
5. Now for the spices! Mix in the chilli powder, Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, and salt. Make sure the chicken is coated evenly with all that goodness.
6. Cover the pan and cook for 15 minutes on medium heat, adding a splash of water if needed to prevent sticking. The chicken should be about three-quarters done at this point.
7. Stir in the tomato paste and simmer on low heat until the curry thickens. This usually takes about 5-7 minutes.
8. Finish with the cream, garam masala, and fresh coriander leaves. Cook for another 2 minutes, stirring gently.
9. And that’s it! Serve hot with chapatis or parathas.

Expert Tips

• Don’t rush the sautéing: Taking the time to properly sauté the onions and ginger-garlic paste is key to building flavor.
• Adjust the spice: Feel free to adjust the amount of chilli powder to your liking.
• Low and slow: Simmering the curry on low heat allows the flavors to meld together beautifully.

Variations

• Vegan Adaptation: Swap the chicken for a plant-based chicken substitute and use coconut cream or cashew cream instead of dairy cream.
• Spice Level:
  • Mild: Reduce the chilli powder to ¼ tsp.
  • Medium: Stick to the ½ tsp chilli powder.
  • Hot: Add an extra ¼ tsp chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for special occasions! My aunt always makes a larger batch for Eid and Diwali – it’s a guaranteed crowd-pleaser.

Serving Suggestions

This chicken curry is amazing with:

• Fluffy basmati rice
• Warm chapatis or parathas
• A side of raita (yogurt dip)
• A simple 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 have had time to develop! You can also freeze it for up to 2 months.

FAQs

1. What type of rice pairs best with this chicken curry?
Basmati rice is the classic choice! Its long grains and delicate flavor complement the curry perfectly.

2. Can I make this curry ahead of time?
Absolutely! You can make it a day or two in advance. The flavors will deepen even more.

3. How can I adjust the spice level of this curry?
Start with less chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

4. What is the best way to marinate the chicken for a more flavorful curry?
While not essential for this recipe, marinating the chicken in yogurt and some of the spice powders for 30 minutes to an hour will definitely boost the flavor.

5. Can I use bone-in chicken instead of boneless?
Yes, you can! Bone-in chicken will add even more flavor to the curry. You may need to increase the cooking time slightly.

6. What is Kashmiri Chilli powder and why is it used?
Kashmiri chilli powder is a type of chilli powder grown in the Kashmir region of India. It’s known for its vibrant red color and mild heat. It’s used primarily to add color to dishes without making them overly spicy.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!