Spicy Indian Chicken Recipe – Tomatoes & Green Chillies

Last Updated on 2 months by Neha Deshmukh

Spicy Indian Chicken Recipe – Tomatoes & Green Chillies

Hey everyone! If you’re anything like me, you’re always on the lookout for a chicken curry that’s bursting with flavour, relatively quick to make, and doesn’t require a huge list of ingredients. Well, look no further! This spicy Indian chicken recipe, with its simple tomato and green chilli base, is a total winner. I first made this when I was craving something comforting and flavourful after a long day, and it’s been a family favourite ever since. It’s seriously easy, and the aroma while it’s cooking is just divine.

Why You’ll Love This Recipe

This chicken curry is a fantastic weeknight meal. It comes together in under 30 minutes, and the flavour is incredible. It’s a beautiful balance of spicy, tangy, and savoury – everything you want in a good Indian curry! Plus, it’s incredibly versatile. You can adjust the spice level to your liking, and it pairs perfectly with rice, roti, or naan. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious spicy Indian chicken:

• 750 gm chicken, cut into pieces
• 2 tbsp oil
• 4 medium tomatoes, chopped
• 5 green chillies, slit (adjust to your spice preference!)
• 0.75 tbsp ginger paste
• 0.75 tbsp garlic paste
• 0.5 tsp cumin powder
• 0.5 tsp black pepper powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Fresh green chillies are key here. They really give this curry its vibrant flavour. Feel free to use more or less depending on how much heat you enjoy. I usually go with 5, but my husband likes to add a couple extra!

The spice blend is wonderfully simple – just cumin and black pepper. This allows the flavour of the tomatoes and chillies to really shine through. Don’t skimp on the ginger and garlic paste though; they form the aromatic base of the curry. You can absolutely use fresh ginger and garlic if you prefer – about an inch of each, finely grated, will do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a saucepan over medium heat. Add the chicken pieces and fry for about 10 minutes, until they release their juices. You don’t need to fully brown them at this stage, just get a little colour going.
2. Next, add the chopped tomatoes, slit green chillies, ginger paste, and garlic paste to the pan. Cook on low heat for about 10 minutes, stirring occasionally, until the tomatoes soften and break down. This is where the magic starts to happen!
3. Now, sprinkle in the cumin powder, black pepper powder, and salt. Give everything a good mix. Increase the heat to high and cook for another 10-15 minutes, or until the chicken is tender and the gravy has thickened. Keep stirring to prevent sticking.
4. And that’s it! Your spicy Indian chicken is ready to serve.

Expert Tips

• Don’t overcrowd the pan when frying the chicken. Work in batches if necessary to ensure even cooking.
• If the gravy is too thick, add a splash of water. If it’s too thin, continue cooking for a few more minutes.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a richer flavour, you can add a tablespoon of butter or ghee towards the end of cooking.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up (pun intended!):

• Spice Level: For a milder curry, remove the seeds from the green chillies or use only 2-3. For a hotter curry, add a pinch of cayenne pepper or use hotter green chillies.
• Regional Adaptations:
  • North Indian: Add a pinch of garam masala towards the end of cooking for a more complex flavour.
  • South Indian: Add a teaspoon of curry leaves along with the green chillies for a distinctly South Indian aroma.
• Quick Chicken Curry – Pressure Cooker Version: Brown the chicken as instructed, then add all the ingredients to a pressure cooker. Add about 1/2 cup of water. Pressure cook for 2-3 whistles, then release the pressure naturally.

Serving Suggestions

This chicken curry is amazing with:

• Jeera rice (cumin rice) – a classic pairing!
• Warm rotis or naan bread – perfect for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

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. This curry actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• Is this chicken curry better with bone-in or boneless chicken? Both work great! Bone-in chicken tends to be more flavourful, but boneless chicken is quicker to cook.
• Can I use tomato puree instead of fresh tomatoes? Yes, you can! Use about 400g of tomato puree.
• How can I adjust the spice level of this curry? As mentioned earlier, adjust the number of green chillies or add a pinch of cayenne pepper.
• What is the best way to serve this chicken curry to guests? Serve it with a variety of sides like rice, roti, raita, and salad. Presentation matters – a sprinkle of fresh coriander leaves adds a nice touch!
• Can I make this curry ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours will develop even more.

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. Happy cooking!