Spicy Indian Chicken Recipe – Ginger Garlic & Chili Flavors

Last Updated on 4 months by Neha Deshmukh

Spicy Indian Chicken Recipe – Ginger Garlic & Chili Flavors

Hey everyone! If you’re anything like me, you love a good, flavorful chicken curry. This spicy Indian chicken recipe is a real winner – packed with ginger, garlic, and a lovely kick of chili. I first made this years ago trying to recreate a dish my aunt used to make, and it’s been a family favorite ever since. It’s seriously comforting and tastes amazing with a side of fluffy rice or warm naan. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s a beautiful blend of aromatic spices that really penetrate the chicken, making every bite bursting with flavor. It’s relatively easy to make, even for a weeknight, and the spice level is totally adjustable to your liking. Plus, the aroma while it’s simmering? Divine! You’ll be hooked, I promise.

Ingredients

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

• 1 Kg Chicken
• 1 tbsp Ginger paste (about 15g)
• 1.5 tbsp Garlic paste (about 22ml)
• 2 tsp Red chili powder (about 8g)
• 2 tsp Cumin powder (about 8g)
• 1.5 tsp Coriander powder (about 6g)
• 10-12 tbsp Lemon juice (about 150ml)
• 0.5 tsp Dry mango powder (Amchur) (about 2.5g)
• 2-3 Green chilies, finely chopped
• 4-5 tbsp Oil (about 60ml)
• 2 tsp Cumin seeds (about 8g)
• 0.5 tsp Nigella seeds (Kalonji) (about 2g)
• 4 Dry red chilies
• 1 tsp Mustard seeds (about 5g)
• 1 tsp Fenugreek seeds (Methi) (about 5g)
• 5-6 Curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Amchur (Dry Mango Powder): This is a game-changer! It adds a lovely tangy flavor that balances the spice beautifully. It’s a staple in North Indian cooking.
• Chili Choices: Feel free to experiment with chili types. Kashmiri chili powder will give you a vibrant color with mild heat, while hotter varieties like Byadagi or Guntur chilies will ramp up the spice. I often use a mix!
• Fresh Curry Leaves: Don’t skip these! They add an incredible aroma and flavor. If you can find them fresh, it makes a huge difference. You can sometimes find them at Indian grocery stores or even grow your own. Dried curry leaves work in a pinch, but the flavor isn’t quite the same.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Marinate the Chicken: In a large bowl, combine the chicken with ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, lemon juice, dry mango powder, green chilies, and salt. Give it a good mix, ensuring the chicken is well coated. Cover and refrigerate for at least an hour – longer is even better! This really helps the flavors meld.
2. Temper the Spices: Heat oil in a heavy-bottomed skillet or pot over medium heat. Once hot, add cumin seeds, nigella seeds, dry red chilies, mustard seeds, and fenugreek seeds. Let them sizzle and pop for about 30 seconds, until fragrant. This is where the magic starts!
3. Sear the Chicken: Add the marinated chicken (with all its lovely marinade liquid) to the skillet. Sear it on high heat for about a minute, just to get a little color.
4. Simmer to Perfection: Reduce the heat to low, cover the skillet, and let it simmer. Stir every 5 minutes to prevent sticking. If it starts to look too dry, add a splash of water – just a little at a time.
5. Final Touches: Continue to cook until the chicken is tender and the gravy has thickened, about 30-40 minutes. Garnish with fresh curry leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan: When searing the chicken, work in batches if necessary to ensure proper browning.
• Low and Slow: Simmering on low heat is key to tender chicken and a flavorful gravy.
• Taste as you go: Adjust the salt and spice levels to your preference.

Variations

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

• Spice Level Adjustments: Reduce the amount of chili powder or remove the green chilies for a milder flavor. Add a pinch of cayenne pepper for extra heat!
• Regional Adaptations:
  • South Indian Style: Add a tablespoon of coconut milk towards the end of cooking for a creamy, South Indian twist.
  • North Indian Style: A dollop of yogurt during the simmering process adds richness and tang.
• Pressure Cooker/Instant Pot Adaptation: You can absolutely make this in a pressure cooker! Sauté the spices as directed, then add the marinated chicken and about 1/2 cup of water. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.
• Chicken Cut Variations: I usually use bone-in chicken pieces for maximum flavor, but boneless, skinless chicken thighs work great too. Adjust cooking time accordingly.

Serving Suggestions

This spicy Indian chicken is fantastic with:

• Fluffy basmati rice
• Warm naan bread
• Raita (yogurt dip) to cool things down
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

Let’s answer some common questions:

• What cut of chicken is best for this recipe? Bone-in chicken pieces (like thighs or drumsticks) are ideal for flavor, but boneless, skinless thighs work well too.
• Can I make this spicier? Absolutely! Add more chili powder, use hotter chili varieties, or include a pinch of cayenne pepper.
• What is Amchur and can I substitute it? Amchur is dry mango powder, adding a tangy flavor. If you can’t find it, you can substitute with a tablespoon of lemon juice or a teaspoon of tamarind paste.
• How do I prevent the chicken from sticking during simmering? Stirring every 5 minutes and adding a splash of water if needed will help prevent sticking. Using a heavy-bottomed pot also helps.
• Can this be made ahead of time? Yes! You can marinate the chicken overnight for even more flavor. The entire dish can also be made a day ahead and reheated.