Flavors of Mumbai

Indian Chicken Curry recipe , Indian Chicken Curry | chicken curry recipes

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I am sharing  my mom’s Indian Chicken Curry Recipe today. This Indian Chicken Curry Recipe tastes great has awesome aroma and full of Indian spices. Sounds yum right It tastes also yum. The recipe tastes heavenly with steamed rice or rotis. I feel like dipping bread in this Chicken Curry and tasting it right away.

Indian Chicken Curry recipe , Indian Chicken Curry | chicken curry recipes

Let me tell you … you can also make this curry with Mutton. This recipe was lying in my drafts for a long time. Wonder what took me so long to post this content. Guess all happens at the right time.

This Curry has a lot of ingredients. It might look complicated but its not that tough. So just follow the steps and guidance. It won’t be that difficult than. Chicken curry are favorites of many. Many of us binge on chicken gravies or curries in restaurants and joints. So why not make one at home and please ourselves along with our families!

Moreover this Indian Chicken Curry Recipes has thick coconut milk. Coconut milk always gives an amazing flavor to your food. You could also check some other lipsmacking chicken curries on the blog like mughlai chicken curry, chicken fry, chicken biryani, tandoori chicken, butter chicken, chicken masala curry and pepper fried chicken.

How to make Indian Chicken Curry Recipe:

1.Marinate the chicken with 1 tbsp Turmeric, 1 tbsp Coriander seed powder, 1 tbsp Cumin seed powder, 1 tbsp Fennel Powder, 1 tbsp Red Chili Powder and yogurt. Rub all spices into chicken and marinate for 30 mins. You could also marinate overnight.

Indian Chicken Curry Recipes

2.Grind the onion for onion puree. Keep it aside

Indian Chicken Curry Recipe.

3.For green paste. Blend coriander leaves, mint leaves, green chilies, chopped garlic and ginger. Grind into a processor until smooth paste. Keep this aside.

Indian Chicken Curry recipe

4. Grind the tomatoes to form a smooth paste. Strain if required. Now keep this tomato puree aside.

Indian Chicken Curry, Indian Chicken Curry Recipes, Indian Chicken Dishes, Indian Chicken recipes

5.Take oil in a big wok or vessel. Add oil and keep gas on low flame. Now saute bay leaves, pepper corn, cinnamon, cloves, mace and green cardamom. Saute for about 2 mins.

Indian Chicken Curry Recipes

6..Now add onion puree.

Indian Chicken Curry Recipes

67.Saute until the water of Onion dries out.

Indian Chicken Curry Recipes

8.Put the green paste and keep stirring for about 2 mins.

Indian Chicken Curry Recipes

9.Mix rest of spices (turmeric, garam masala, coriander seed powder, fennel powder, cumin powder, red chili powder). Stir all of them well for about a minute.

Indian Chicken Curry Recipes

10.Its time to add Tomato puree. Mix all of them well for about 2 mins.

Indian Chicken Curry Recipes

11.Add thick coconut milk. Let it cook for 2 mins more on medium flame.

Indian Chicken Curry Recipes

12.Finally add marinated chicken along with chopped potatoes and few coriander leaves. Add salt for seasoning. Add water as per consistency required.

Indian Chicken Curry Recipes

13.Let this cook for about 15 to 20 mins more Or until Chicken and potatoes are cooked. Your Indian Chicken Curry Recipe is ready.

Indian Chicken Curry Recipes

14.Serve Indian chicken curry hot with steamed rice Or serve with bread Or Roti.

Indian Chicken curry recipe cart below:

Indian Chicken Curry, how to make indian chicken curry
Recipe Type: Main
Cuisine: Indian
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 3
Classic Indian chicken curry easy to make.
Ingredients
  • 1 cup Thick Coconut Milk
  • 50 gms Yogurt
  • 2 Onion Puree
  • 3 Green Chilies
  • 1/2 cup Coriander Leaves
  • 1 inch Ginger
  • 10 to 12 Garlic cloves
  • 10 to 12 Mint Leaves
  • 2 Tomatoes Puree
  • 250 gms Chicken
  • 12 Pepper corn
  • 3 Cinnamon sticks
  • 3 Bay leaves
  • 3 Green Cardamom
  • 1 Mace
  • 6 to 7 Cloves
  • 2 t/s Turmeric Powder
  • 2 tbsp Coriander Seed Powder
  • 1 tbsp Red Chili Powder
  • 2 t/s Cumin Powder
  • 2 t/s Fennel Powder (saunf)
  • 2 tbsp Garam Masala Powder
  • 2 Potatoes
  • 2 tbsp Oil
  • Salt as per taste
  • 1/2 glass Water or as curry consistency required
Instructions
  1. [b]Marinate the chicken[/b] with 1 tbsp Turmeric, 1 tbsp Coriander seed powder, 1 tbsp Cumin seed powder, 1 tbsp Fennel Powder, 1 tbsp Red Chili Powder and yogurt. Rub all spices into chicken and marinate for 30 mins. You could also marinate overnight.
  2. Grind the onion for onion puree. Keep it aside.
  3. [b]For green paste.[/b] Blend coriander leaves, mint leaves, green chilies, chopped garlic and ginger. Grind into a processor until smooth paste. Keep this aside.
  4. Grind the tomatoes to form a smooth paste. Strain if required. Now keep this tomato puree aside.
  5. Take oil in a big wok or vessel. Add oil and keep on low flame. Now saute bayleaves, pepper corn, cinnamon, cloves, mace and green cardamom. Saute for about 2 mins.
  6. Now add onion puree.
  7. Saute until the water of Onion dries out.
  8. Put the green paste and keep stirring for about 2 mins.
  9. Mix rest of spices (turmeric, garam masala, coriander seed powder, fennel powder, cumin powder, red chili powder). Stir all of them well for about a minute.
  10. time to add Tomato puree. Mix all of them well for about 2 mins.
  11. Add thick coconut milk. Let it cook for 2 mins more on medium flame.
  12. Finally add marinated chicken along with chopped potatoes and few coriander leaves. Add salt for seasoning. Add water as per consistency required.
  13. Let this cook for about 15 to 20 mins more Or until Chicken and potatoes are cooked.
  14. [b]Serve chicken curry hot with roti, bread or rice.[/b]
Serving size: 6 to 7 people
Notes
1.Use fresh Chicken.[br]2.You could also add ginger garlic paste while marinating. But be careful while adding ginger garlic to the green paste.[br]3.<g class=”gr_ gr_233 gr-alert gr_gramm gr_run_anim Punctuation multiReplace” id=”233″ data-gr-id=”233″>Also</g> cashew paste or cashews can be added to this curry for richer taste and value to your curry.

 

Comments

  1. Made this yummy looking curry last night but also had problems with the thickness of it. Had to keep adding more and more water which didn’t seem to work. I also decided to cut back on the amount of chilli powder you suggested by only using it in the marinade and not adding more later. I still found it very very fiery. Also the photo of the chicken being added to the curry looked completely different. Mine was coated quite thickly with spices. Yours doesn’t appear to be. Am questioning whether tbsp means tablespoon because the quantities seemed high in proportion to the amount of chicken and maybe that’s what caused my problems. Overall, it was edible and I’d like to try it again but not sure what to do differently next time. Any suggestions?

    • Thanks Anna for sharing your feedback. This is slightly spicy curry but not fiery though may be the spicy range changes for everyone. If you finding curry too thick and spicy add more of coconut milk along with potatoes. This will make it less spicy. All the quantity mentioned is appropriate. You could use tea spoon instead of tablespoon for spices to make your curry mild spiced. Hope this helps you have a great weekend and all the best. Do keep me posted….

  2. Do you think I could cook the marinated chicken on a rack in the oven or on a barbecue ? then add it to the sauce

  3. I just made the chicken curry. ?It tastes good, but it doesnt look like yours!! Iam disappointed. Mine is much more thicker. So i took out a couple os cups of the gravy and then added water to dilute it, but with no change..

    • Meghna I don’t know how the curry has got so thick because mine wasn’t. Also the ingredients and method are exactly the same way I made.

  4. happened to see the pic of your chicken curry. It looks amazing, and i am sure it tastes amazing too.. Will try it ASAP. Meanwhile, keep up the good work~~

  5. I have tried adding more tomatoes but it has not made any difference although I have not tried lime juice, do you think that will work?

  6. Hi Maria, I don’t know what I have done wrong but I have made it far far too hot!, do you know any other way of cooling it down other than coconut milk, yogurt or cream………….and none of these have worked, other than the fact that it is far too hot it is lovely.

    • Mandy it could be possible the green chilies you used might have been hot. Anyways you could have added some more tomatoes Or lime juice to reduce the spice.

  8. Hey Maria! I had some guests coming over yesterday. I tried your recipe… And they a just loved it!! Thank you! I’m glued to your blog now!! This is the 3rd dish that I’ve tried from here…
    Thank you!

  9. Sorry Maria, meant to say that you say it is not mild nor spicy, so where would you rate it mild/medium/hot/very hot ??

    • Mandy I would rate it medium also I have used fresh tomatoes. Take tomatoes chop them into chunks. Now add them to a processor and grind until puree is formed. If you have any more queries please lemme know take care Mandy and all the best dear.

  10. Sorry Maria, Mandy again. you say it is neither hot nor spicy, I am a little confused as to what bracket you would put it in then? Are you saying that it is very mild?

  11. Hi Maria, I will be trying out your curry recipe next weekend but there are a couple of things I need to know, firsty just how hot/spicy will it be as I need to cover most peoples tastes, the guests I am having all like the spiciness of Bhunas/Jalfrazi/Tikka Masala……….will this be in the same line as these please as they don’t want it too hot but certainly not on the lines of Korma as that is far far too mild. Also I am making it for 10/12 people, how will the quantities change for that amount of people please?
    Thank you,
    Mandy

    • Mandy this curry is not mild nor spicy. For 10 to 12 people just double up the quantity from the ingredient list. Hope this helps you and keep me posted how the curry was? take care.

  12. Hi Maria

    Have been looking for something like this to make for my wife. Loved it. Awesome…waiting for more.

    cheers
    Dino Eappen

    • Hey thanks Dino 🙂 I am glad your wife liked it. I will surely update you with such more dishes! take care

  13. Hi Maria,

    Been browsing thru ur recipes. they all look yummy. what’s more, i’m going to try as many as i can starting from your chicken recipes. your step by step approach accompanied by great photography calls for a visual treat thats simple to follow. thanks so much…

  14. The receipe looks good, but I am just doutful on the quantity of chicken used… especially the recipe for 30 people you have mentioned 750 gms….. Can you please advise ……

    • Hey Elizabeth,

      It will be better you try first in small quantity as I always do that before trying in bulk. You could use more chicken as for the 5 to 6 people I have used 250 gms chicken. So if I use math the quantity of chicken should be around 1500 gms. Hope this helps you.

      Love,
      Maria

  15. Hi can you tell me what i can substitute the coconut milk with due to nut allergy.
    Also want to make this for 30 people how would i increase the quantities.

    Hope you can help

    • Hey Angela,

      Thanks for dropping by! You could use 1 cup cows milk instead of coconut milk. However coconut milk gives a different aroma and flavor to the curry. But you could go ahead with cows milk. Also I would suggest you to try this curry first in small quantity before you make for 30 people. It’s better to try out with small quantity but if you are confident you could try for 30 people in one go. For 30 people here are the ingredients:

      5 to 6 cups cows milk, 275 gms yogurt, 10 onion puree, 15 green chilies, 2.5 cups coriander leaves, 5 inch ginger, 50 to 55 garlic cloves, 50 mint leaves, 11 tomatoes puree, 1500 gms chicken, 55 pepper corns, 15 cinnamon sticks, 15 bay leaves, 15 green cardamom, 12 to 13 mace, 30 cloves, 10 tbsp turmeric powder, 11 to 12 tbsp fennel seed powder, 1o to 11 tbsp red chili powder, 15 to 16 tbsp cumin powder, 15 tbsp coriander seed powder, 10 tbsp garam masala powder, 10 to 11 potatoes, 15 tbsp oil, salt as per taste, 5 glasses water Or as consistency required.

      Angela I have changed the quantity of chicken from 750 gms to 1500 gms. I am sorry I just gave you an approximate figure earlier. However you didn’t reply back stating if you tried the curry.

      Follow the same procedure as stated in the recipe!

      Hope Angela this helps you…take care and do lemme know how was it?

      Love,
      Maria

  16. hi,

    I just cooked this chicken recipie and it turned out very yummy. I used tomato puree tin instead and that gave rich colour and good taste. Thank you and my kids loved it 🙂

    • Hey Sabs,

      I am happy it turned out well and more happy as your kids loved them. Have fun and keep cooking!

      Love,
      Maria

  17. I truly appreciate the step by step method you have shown in the pictures which makes it so much easier to follow a recipe.

    I am always on the look out for good and easy to follow recipes and I get the feeling this is going to be a cracker of a chicken curry!
    God Bless you Maria!

    • Hi Nandita,

      A big thankyou for stopping by and for your kind words they are quite encouraging for me 🙂 Yeah do try this chicken curry and share your feedback too.

      God bless you and give you loads of happiness.

      Love,
      Maria

  18. oh boy! I was searching for something just like this on google all day long, i dont ve to search anymore now….am damn sure how it is going to taste tonight at my dinner….thnx a lot maria for sharing, god bless…

    • Hi Akhil,

      Nice to know you liked the chicken recipe. Do try and lemme know for sure how was it? will await for your response. God bless u too!

      Love,
      Maria

  19. Tried the Chicken curry, turned out to be simply amazing & finger lickin. We all enjoyed it a lot. Thanks for sharing this recipe. Appreciate the step by step procedure pic. We’ll await more & more awesome recipes

    THANKS FOR RECIPE
    ANIL

    • Hi Anil,

      I am glad you stopped at my blog and happy your chicken curry turned out well. Thankyou for your modesty and your views. Yeah surely Anil
      I am updating soon with mouthwatering curries. So watch out for next recipes. Till than enjoy rains and cooking 🙂

      U r most welcome.

      Cheers!
      Maria

  20. I am so gonne try this chicken. I jsut love that gravy. I can imagine the gravy soaking up especially with appoms, rice etc…

    • Hey,

      Firstly thanks for stopping at my blog. Do try this yum curry and will taste great with anything. Also would love to hear your views on it.

      Love,
      Maria

  21. Hi Maria,

    Tried the Chicken curry, turned out to be simply amazing & finger lickin. We all enjoyed it a lot. Thanks for sharing this recipe. Appreciate the step by step procedure pic. We’ll await more & more awesome recipes.

    • Hey Merlyn,

      I am happy chicken curry turned out to be yum. Also I am glad you enjoyed it. You are always welcome Merlyn. Surely I will keep updating more recipes.

      Love,
      Maria

    • Hi Jas,

      Your blog is also great …Thanks for stopping at my blog.. Also I am glad you liked the chicken curry. I also love potatoes in chicken curry. Thanks for your lovely views.

      Love,
      Maria