Spicy Indian Chicken Recipe – Ginger Garlic & Curry Leaf Flavors

Last Updated on 4 months by Neha Deshmukh

Spicy Indian Chicken Recipe – Ginger Garlic & Curry Leaf Flavors

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful Indian chicken curry. This one is a real winner – packed with aromatic ginger, garlic, and those wonderfully fragrant curry leaves. I first made this recipe years ago, trying to recreate a dish my grandmother used to make, and it’s been a family favorite ever since. It’s spicy, it’s comforting, and it’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Spicy Indian Chicken recipe is a fantastic weeknight meal that doesn’t compromise on flavor. It’s a beautiful balance of spice and aroma, and the gravy is just perfect for soaking up with rice or roti. Plus, it’s a great way to impress your friends and family with your Indian cooking skills! It’s a dish that truly warms the soul.

Ingredients

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

• 250g chicken, cut into pieces
• 2 tablespoons oil
• 8-10 curry leaves
• 4-5 slit green chillies
• 2 medium onions, chopped
• 1 teaspoon ginger-garlic paste
• 2 tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• 1 teaspoon coriander powder
• ½ teaspoon black pepper powder
• ½ teaspoon garam masala powder
• Coriander leaves, chopped (for garnish)
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this dish:

• Curry Leaves: Seriously, don’t skip these! Fresh curry leaves are essential for that authentic South Indian flavor. You can find them at most Indian grocery stores, and sometimes even in well-stocked supermarkets.
• Chili Powder: Red chili powder varies a lot depending on where you are. Kashmiri chili powder is great for color and mild heat, while other varieties can pack a serious punch. Adjust the amount to your liking!
• Garam Masala: A good quality garam masala makes all the difference. It’s a blend of warming spices, and the flavor really shines through. I like to get mine from a local spice shop for the freshest flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Once hot, add the curry leaves and slit green chilies. Let them sizzle for a few seconds – this releases their amazing aroma.
2. Add the chopped onions and sauté until they turn a beautiful golden brown. This usually takes about 5-7 minutes. Patience is key here!
3. Now, add the ginger-garlic paste and cook until the raw smell disappears, about another minute.
4. Add the chicken pieces and roast them until they change color. We’re not cooking them through at this stage, just getting a nice sear.
5. Time for the spices! Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, black pepper powder, and garam masala. Stir everything well to coat the chicken.
6. Cook on low heat for about 5 minutes, stirring occasionally. This allows the spices to meld together and create a flavorful base.
7. Add salt to taste and chopped coriander leaves. Mix thoroughly.
8. Continue cooking until the chicken is tender and the gravy thickens to a semi-dry consistency. This usually takes another 15-20 minutes. Keep an eye on it and add a splash of water if the gravy gets too dry.

Expert Tips

• Don’t overcrowd the pan when roasting the chicken. Work in batches if necessary to ensure even browning.
• For a richer flavor, you can marinate the chicken with a little turmeric and salt for 30 minutes before cooking.
• 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: If you’re sensitive to heat, reduce the amount of red chili powder or remove the green chilies altogether. For extra spice, add a pinch of cayenne pepper!
• Regional Adaptations – Chettinad Style: Add a tablespoon of Chettinad spice powder for a more complex and fiery flavor.
• Regional Adaptations – Goan Style: Add a splash of vinegar and a pinch of sugar for a tangy Goan twist.
• Vegan Option with Soy/Paneer: Substitute the chicken with 250g of cubed paneer or firm tofu.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spice blends to ensure they don’t contain any hidden gluten.

Serving Suggestions

This chicken curry is amazing served hot with:

• Steamed rice (basmati is my go-to!)
• Warm roti or naan bread
• A side of raita (yogurt dip) to cool things down
• A simple salad for a fresh contrast

Storage Instructions

Leftovers? Yes, please! Store any leftover chicken curry 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 a month.

FAQs

Let’s answer some common questions:

• What type of rice pairs best with this chicken curry? Basmati rice is a classic choice, but jasmine rice or even brown rice would also work well.
• Can I marinate the chicken beforehand for a more intense flavor? Absolutely! Marinating the chicken for at least 30 minutes (or even overnight) will make it even more tender and flavorful.
• How can I adjust the spice level of this dish? Start with a smaller amount of red chili powder and add more to taste. You can also remove the seeds from the green chilies to reduce their heat.
• What is the best way to store leftover chicken curry? Store it in an airtight container in the refrigerator for up to 3 days.
• Can I use a different type of oil for this recipe? Yes, you can use vegetable oil, sunflower oil, or even coconut oil.

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!