Spicy Indian Chicken Recipe- Sesame, Clove & Curry Leaf Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Indian Chicken Recipe – Sesame, Clove & Curry Leaf Flavors

Hey everyone! If you’re anything like me, you’re always on the hunt for a chicken recipe that packs a serious flavour punch. This Spicy Indian Chicken is it. It’s a dish I first stumbled upon while exploring the vibrant flavours of South Indian cuisine, and it’s been a family favourite ever since. The aroma alone will transport you, and the taste? Well, let’s just say it’s unforgettable.

Why You’ll Love This Recipe

This isn’t your average chicken curry. The combination of toasted sesame oil, warm spices like cloves and cinnamon, and the fresh zing of curry leaves creates a truly unique and deeply satisfying flavour profile. It’s a little bit spicy, a little bit fragrant, and completely addictive. Plus, it’s surprisingly straightforward to make – perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 4 tablespoons Indian sesame oil
• 5 cloves
• 2 inch piece cinnamon
• 0.5 teaspoon fennel seeds
• 8 dry red chillies, de-seeded and roughly chopped
• 4 sprigs curry leaves (divided)
• 2 garlic pods, sliced
• 1 cup shallots, peeled and chopped
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 0.5 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon ginger, crushed
• 2 tomatoes, chopped
• 750 grams chicken, bone-in
• 0.5 cup water
• 1 teaspoon black pepper powder
• 2 sprigs coriander leaves, chopped

Ingredient Notes

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

Indian Sesame Oil: Benefits and Uses
Don’t underestimate the power of good sesame oil! Indian sesame oil has a distinct nutty flavour that’s crucial to this recipe. It’s also believed to have several health benefits in Ayurveda. You can find it at most Indian grocery stores.

The Aroma of Cloves and Cinnamon in Indian Cooking
Cloves and cinnamon aren’t just for baking! They add a beautiful warmth and depth to savoury dishes. A little goes a long way, so don’t overdo it.

Fennel Seeds: A South Indian Secret
Fennel seeds are a staple in South Indian cooking. They have a slightly sweet, anise-like flavour that complements the spices beautifully. Lightly toasting them before adding them to the oil really brings out their flavour.

Regional Variations in Curry Leaf Usage
Curry leaves are a cornerstone of South Indian cuisine. Their flavour is hard to describe – slightly citrusy, slightly nutty, and incredibly fragrant. Fresh curry leaves are best, but you can sometimes find them frozen.

Understanding Indian Spice Powders: Turmeric, Chilli, Cumin & Coriander
These are the building blocks of Indian flavour! Make sure your spices are relatively fresh for the best results. Store them in airtight containers away from heat and light.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by heating the sesame oil in a nice, heavy-bottomed pan over medium heat. Once it’s hot, add the cloves, cinnamon, fennel seeds, dry red chillies, and 2 sprigs of curry leaves. Let them sizzle and pop for a minute or two until they become wonderfully aromatic. This is where the magic begins!
2. Now, add the sliced garlic and chopped shallots. Sauté for about 5 minutes, stirring occasionally, until they’re soft and translucent. You want them to be fragrant, but not browned.
3. Time for the spice powders! Stir in the salt, turmeric powder, red chilli powder, cumin powder, and coriander powder. Cook for just a minute or so, stirring constantly, to toast the spices and release their flavours. Be careful not to burn them!
4. Add the crushed ginger and chopped tomatoes. Cook until the tomatoes soften and break down, about 5-7 minutes. This creates a lovely base for the curry.
5. Add the chicken pieces and water. Give everything a good stir, then cover the pan and simmer for about 20 minutes, stirring occasionally. The chicken should be cooked through and tender.
6. Once the chicken is cooked and the sauce has thickened, stir in the black pepper powder, the remaining 2 sprigs of curry leaves, and the chopped coriander leaves. Cook for another minute to let the flavours meld.
7. Garnish with a generous sprinkle of fresh coriander leaves and serve hot with rice.

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking.
• Using bone-in chicken adds more flavour to the curry.
• A heavy-bottomed pan will help prevent the spices from burning.
• Taste as you go and adjust the seasoning as needed.

Variations

Spice Level Adjustment
If you’re sensitive to heat, reduce the amount of red chilli powder or remove the seeds from the chillies. For extra spice, add a pinch of cayenne pepper.

Vegan Adaptation (Using Plant-Based Chicken)
Absolutely! Substitute the chicken with your favourite plant-based chicken alternative. Tofu or seitan would work well.

Gluten-Free Considerations
This recipe is naturally gluten-free, but always double-check the labels of your spice powders to ensure they haven’t been processed in a facility that also handles gluten.

Festival Adaptations (Onam, Diwali)
This dish is fantastic for festive occasions! It’s a great addition to an Onam Sadhya or a Diwali spread.

Serving Suggestions

This Spicy Indian Chicken is best served hot with a side of fluffy basmati rice. A cooling raita (yogurt dip) and some warm naan bread are also excellent accompaniments.

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.

FAQs

What type of rice pairs best with this Spicy Indian Chicken?
Basmati rice is the classic choice! Its long grains and delicate flavour complement the richness of the curry perfectly.

Can I use chicken thighs instead of bone-in chicken pieces?
Yes, you can! Chicken thighs will be even more tender and flavourful.

How can I adjust the heat level of this recipe?
Reduce or increase the amount of red chilli powder, or remove the seeds from the chillies.

What is the best way to store leftover Spicy Indian Chicken?
Store in an airtight container in the refrigerator for up to 3 days.

Can I make this recipe in an Instant Pot or slow cooker?
Yes! For an Instant Pot, use the sauté function for the initial steps, then pressure cook for 15-20 minutes. For a slow cooker, cook on low for 6-8 hours.

Where can I source authentic Indian sesame oil?
Check your local Indian grocery store or online retailers specializing in Indian ingredients.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!