If you’re looking for a no-fuss Indian chicken curry that doesn’t skimp on flavour, this one’s a winner. Built from everyday ingredients, layered with fragrant spices, and finished with fresh coriander, this curry is perfect for those busy weeknights or lazy Sundays alike. It’s the kind of dish that fills the kitchen with the scent of home.
Ingredients
- 1 kg chicken leg & thigh pieces, skinless
- 1 tbsp salt
- 1 tsp turmeric
- 1 tbsp red chilli powder
- 2 tbsp danya jeera (coriander-cumin powder)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- ¼ cup oil
- 2 tbsp ghee
- 3 small onions, finely chopped or blitzed
- 1 tsp black peppercorns
- 1 tsp zeera (cumin seeds)
- 2 black cardamom pods
- 5 green cardamom pods
- 2 small cinnamon sticks
- 1 tsp cloves
- 4 tbsp thick tomato paste
- 2 cups water
- Fresh coriander, to finish
Method
1. Spice-Rub the Chicken
In a bowl, combine:
- Salt, turmeric, red chilli powder, danya jeera, garlic paste, and ginger paste.
Rub this into the chicken until evenly coated. Set aside to marinate while you prep the rest.
2. The Base – Onion Time
Heat oil and ghee in a wide pan.
Add chopped or blitzed onions and cook over medium heat for about 10 minutes until golden brown.
Tip: This step builds the depth of your curry, so take your time here.
3. Whole Spices – The Aromatic Heart
Once onions are about 70% done, add peppercorns, cumin seeds, black and green cardamoms, cinnamon sticks, and cloves.
Toast for 2 minutes to release their aroma.
4. Tomato Paste – Deep, Rich Base
Add tomato paste and cook for 1–2 minutes.
If it sticks, add a splash of water. It’s ready when the oil starts to separate.
5. Chicken In – Time to Build the Curry
Add marinated chicken into the pan.
Sear on medium heat for 2–3 minutes, stirring to coat everything beautifully.
6. Simmer & Let It Happen
Add water from the side of the pan (don’t wash off the masala).
Cover and simmer gently on low heat for 40 minutes.
By the end, the chicken will be fall-apart tender, and the sauce rich, thick, and packed with flavour.
7. Finish with Coriander
Top with fresh coriander before serving.
You’ve just made proper chicken curry from scratch—go ahead and be proud.
Easy Homemade Chicken Curry – Simple, Spicy, Soul-Warming
Make this easy chicken curry recipe at home with simple ingredients. Packed with flavour and perfect for busy weeknights. Serve with rice or chapati.
Ingredients
Instructions
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Marinate chicken with salt, turmeric, chilli powder, danya jeera, garlic, and ginger paste.
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Heat oil + ghee, sauté onions until golden.
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Add whole spices and toast 2 mins.
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Stir in tomato paste, cook until oil separates.
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Add chicken, sear for 2–3 mins.
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Add water, cover and simmer on low for 40 mins.
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Garnish with coriander and serve.
