Wednesday, 25 June 2014

Indian Chicken curry

Hello Everyone, today I have got a recipe for a very delicious and lip smacking chicken curry. Made up with the regular spices it has the most authentic taste. Its the way I am preparing it since many years and always liked by everyone. Its a very good option for a get together as well. I always keep this in my menu when Guests are arriving home. Its an easy and simple way to impress others :)))
There is no marination required hence saves time, also prepared in less oil :). Lets quickly dig into the ingredients following the method.

Video link :

Ingredients :
  • Chicken on bone : 500 gms
  • Onions : 2 medium sized (finely chopped)
  • Tomatoes : 2 medium sized (pureed)
  • Ginger : 1 tbsp (minced)
  • Garlic : 1 tbsp (minced)
  • Bay leaves : 2 nos
  • Cloves : 4-5 nos
  • Cinnamon stick : 1.5" long
  • Red chili powder : 1 tsp
  • Kashmiri red chili powder : 1 tsp
  • Turmeric powder : 1/2 tsp
  • Coriander powder : 1 & 1/2 tsp
  • Garam Masala powder : 1 tsp 
  • Dried fenugreek leaves/kasuri methi : 1 tbsp
  • Yogurt : 2 tbsps
  • Oil : 2-3 tbsps 
  • Fresh coriander (handful)
  • Salt as per the taste
Method :
  • In a hot pan (try to take deep bottom pan) add oil, then add the whole spices - cinnamon, bay leaves and clove. Let them release their flavor in oil then add onions and saute till you get a nice golden brown colour. 
  • Add the washed chicken pieces and fry till the chicken changes its colour. 
  • Then add all the dry spices - red chili powder, turmeric powder, coriander powder, kashmiri red chili powder (for reddish colour) and 1/2 tsp of garam masala (rest of it we will add at the end). Give it a mix and add the salt as well.
  • Add pureed tomatoes and saute until oil oozes out.
  • Then add yogurt and mix well. Add water, cover and let it simmer unless the chicken cooks.
  • Once cooked well, add rest of the garam masala, dried fenugreek leaves and mix well. 
  • Garnish with fresh coriander leaves.
Enjoy with hot phulkas, rumali rotis or steamed rice :)

For the Rumali roti recipe please click here
Note : 
  • You can add ginger/garlic paste instead of minced.
  • The authentic way to prepare it is with Mustard oil, but here I don't get it of a good taste hence I used olive oil.
  • Chicken's cooking time varies from place to place, it took only 10-15 minutes for my chicken.
Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 
Thanks & Happy cooking 


  1. I love this! It is sure a yummy and delicious recipe. Recently, I am trying some easy Indian recipes coz Ive really been craving on them and this one made my life really easier! Thanks for sharing the recipe.

  2. The pics look brilliant Priyanka, making the recipe even more tempting to prepare. Added to my to do list over this weekend ;) I recently happened to stumble upon another Chicken curry recipe, Coconut chicken curry and found that really interesting as well.


  3. good step by step pictures..looks so yum and tasty so delicious. thankyou for shearing. thankyou for shearing this information with us!chowringhee satyaniketan

  4. Nice. I will Try to make as you said. I also tried chicken pickle by following guidelines in another blog. Recipe became wonderful and very spicy

  5. In the event that utilizing Best Healthy Recipe solidified chicken bosoms: this chicken formula is best when a solidified cleaned chicken bosom has been defrosted gradually in chilly water or even in the cooler. The meat appears to remain all the more firm and keeps in its dampness much superior to on the off chance that you defrost the chicken in a microwave or even at room temperature. New chicken bosoms can likewise be utilized.

  6. This recipe is very easy and it looks very tasty yummy.I tried this recipe at home.I will buy fresh chicken online from lucknow.

  7. Very tasty recipe and the procedure is easy.I love chicken and it looks so yummy.Thanks for sharing this recipe.


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