Spicy Chicken Recipe – Authentic Indian Chicken Curry with Tomatoes

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Recipe – Authentic Indian Chicken Curry with Tomatoes

Hey everyone! If you’re anything like me, a comforting, flavorful chicken curry is always a good idea. This spicy chicken recipe is one I’ve been perfecting for years – it’s a real family favourite, and I’m so excited to finally share it with you. It’s a proper Indian curry, packed with flavour, and surprisingly easy to make once you get the hang of it. Trust me, the aroma alone will have everyone gathered in the kitchen!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a beautiful blend of aromatic spices, tender chicken, and a rich tomato-based gravy. It’s the kind of dish that feels like a warm hug, perfect for a cozy night in or a festive gathering. Plus, it’s totally customizable – you can adjust the spice level to your liking, and I’ve included some fun variations to keep things interesting.

Ingredients

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

• 750 grams chicken, cut into your preferred pieces
• 3-4 medium onions
• 4-5 medium tomatoes
• 2 tablespoons oil
• 1 cinnamon stick
• 1 tablespoon ginger-garlic paste
• Salt, to taste
• 2 teaspoons red chilli powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon black pepper powder
• 1 bunch fresh coriander leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make a real difference in this recipe.

• Fresh Coriander Leaves: Seriously, don’t skimp on these! They add such a bright, fresh flavour at the end. A generous handful is always best.
• Red Chilli Powder: The quality of your chilli powder matters. Kashmiri chilli powder gives a lovely colour and mild heat, while other varieties can pack a serious punch. Adjust accordingly!
• Spice Blends: Every region in India has its own take on spice blends. Feel free to experiment! A pinch of garam masala at the end is a classic addition, but you can also add a touch of cumin or even a little fenugreek for extra depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large, heavy-bottomed pan over medium heat. Once hot, add the cinnamon stick and let it sizzle for a few seconds until it becomes fragrant. This is where the magic starts!
2. Now, add the sliced onions and cook them until they’re soft and translucent – about 5-7 minutes. Patience is key here; nicely browned onions are the foundation of a great curry.
3. Stir in the ginger-garlic paste and sauté for another 2 minutes. You want to cook out the raw smell – it should smell lovely and aromatic.
4. Add the chopped tomatoes and cook until they break down and become mushy, and the oil starts to separate from the sides. This usually takes around 8-10 minutes.
5. Time for the chicken! Add the chicken pieces to the pan and roast them on medium heat for about 5 minutes, stirring occasionally. We’re just browning them slightly, not cooking them through.
6. Now for the spices! Add the salt, red chilli powder, turmeric powder, and coriander powder. Mix everything well, making sure the chicken is evenly coated.
7. Cover the pan and cook for 10 minutes, allowing the chicken to absorb all those wonderful flavours.
8. Uncover the pan, add the black pepper powder and most of the fresh coriander leaves (save a little for garnish!). Cook until the chicken is tender and cooked through – another 5-10 minutes, depending on the size of your chicken pieces.
9. Optionally, sprinkle a little garam masala powder over the top before serving.

Expert Tips

• Marinating: If you have time, marinate the chicken in the spice mixture for at least 30 minutes (or even overnight!) for an even more flavourful result.
• Browning the Onions: Don’t rush this step! Properly browned onions add a sweetness and depth of flavour that’s essential.
• Low and Slow: Cooking the curry on medium-low heat allows the flavours to meld together beautifully.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives like seitan or jackfruit.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to 1 teaspoon or use a milder variety.
  • Medium: Stick to the 2 teaspoons of red chilli powder.
  • Hot: Add an extra teaspoon of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for celebrations like Eid or Diwali. My aunt always adds a handful of cashew nuts to the gravy for a richer, more festive flavour.

Serving Suggestions

Serve this spicy chicken hot with roti, naan, or steamed rice. A side of raita (yogurt dip) can help cool things down if you’ve gone heavy on the chilli! A simple salad also makes a lovely accompaniment.

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

FAQs

What cut of chicken is best for this curry?

Bone-in, skin-on chicken thighs are my favourite – they stay really tender and flavourful. But boneless, skinless chicken breast works well too, just be careful not to overcook it.

Can I make this curry ahead of time?

Absolutely! You can make it a day or two in advance and store it in the fridge. The flavours will deepen even more.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a splash of water. If it’s too thin, simmer it uncovered for a few more minutes to allow it to reduce.

What is the best way to balance the spice levels?

Yogurt is your friend! A dollop of yogurt served alongside the curry can help cool down the heat. You can also add a touch of sugar to the gravy to balance the spice.

Can I use a pressure cooker to make this recipe faster?

Yes, you can! After step 7, pressure cook for 5-7 whistles, then release the pressure naturally. Be careful not to overcook the chicken.