Chicken curry is one of the most beloved dishes across the globe, celebrated for its rich flavor, aromatic spices, and comforting warmth. Originating from South Asia, Chicken Curry: A Professional Recipe Guide,this dish has spread worldwide and adapted into countless variations—from creamy Indian-style curries to spicier Bangladeshi and Pakistani versions, and even mild coconut-based Thai curries.
In this professional guide, we will focus on a classic chicken curry recipe that balances deep, earthy spices with a rich, flavorful sauce. It’s perfect for family dinners, special occasions, or when you crave a wholesome and hearty meal.
Ingredients
For the Chicken Curry
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Chicken – 1 kg (cut into medium pieces, bone-in preferred for flavor)
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Onion – 3 medium (thinly sliced)
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Tomatoes – 2 medium (finely chopped)
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Ginger – 1 tablespoon (grated)
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Garlic – 1 tablespoon (minced)
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Green chilies – 2 (slit, optional for heat)
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Plain yogurt – ½ cup (whisked)
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Cooking oil or ghee – 4 tablespoons
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Fresh coriander leaves – 3 tablespoons (chopped)
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Water – 1 ½ cups (adjust depending on gravy thickness)
For the Spice Mix 
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Turmeric powder – 1 teaspoon
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Red chili powder – 1 teaspoon (adjust to taste)
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Coriander powder – 2 teaspoons
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Cumin powder – 1 teaspoon
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Garam masala – 1 teaspoon
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Whole spices (optional, for richer flavor):
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Bay leaf – 1
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Cinnamon stick – 1 inch
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Green cardamoms – 3
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Cloves – 3
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For Garnish
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Fresh cream – 2 tablespoons (optional, for richness)
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Extra coriander leaves – for serving
Step-by-Step Instructions
Step 1: Preparing the Base
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Heat oil or ghee in a deep pan over medium heat.
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Add whole spices (bay leaf, cinnamon, cardamoms, cloves) and let them sizzle for 30 seconds to release aroma.
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Add sliced onions and sauté until golden brown (about 8–10 minutes).
Step 2: Building the Curry
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Add ginger and garlic, sauté for 1 minute until fragrant.
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Stir in chopped tomatoes and cook until soft and oil starts separating.
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Add turmeric, chili powder, coriander powder, and cumin powder. Mix well.
Step 3: Cooking the Chicken
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Add chicken pieces and stir to coat with spices.
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Cook for 5–7 minutes until the chicken changes color and is lightly seared.
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Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling.
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Add water, cover, and let simmer for 20–25 minutes until chicken is tender.
Step 4: Final Touches
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Once chicken is cooked, add garam masala and stir gently.
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Adjust salt and spice level.
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For a creamier curry, stir in 2 tablespoons of fresh cream at the end.
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Garnish with fresh coriander leaves.
Pro Tips for Perfect Chicken Curry
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Bone-in Chicken for Flavor – Using thighs and drumsticks makes the curry richer than boneless breast meat.
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Caramelized Onions – Don’t rush this step; golden onions are the secret to depth of flavor.
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Yogurt & Cream – Always whisk yogurt before adding to prevent curdling; add cream only at the end.
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Slow Cooking – Allowing curry to simmer slowly helps the flavors blend beautifully.
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Spice Balance – Taste as you go; different chili powders have different heat levels.
Serving Suggestions
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With Rice: Steamed basmati rice, jeera rice (cumin rice), or pilaf.
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With Bread: Naan, roti, or paratha.
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Accompaniments: Fresh salad, raita (yogurt dip), or pickles.
Nutritional Information (per serving, approx.)
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Calories: 350–400 kcal
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Protein: 28 g
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Fat: 20 g
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Carbohydrates: 15 g
Conclusion
This classic chicken curry combines rich spices, tender chicken, and a flavorful gravy that pairs perfectly with rice or bread. It’s a versatile recipe you can customize—make it creamier, spicier, or even add vegetables to suit your taste.
Mastering chicken curry is about balancing spices and patience during cooking. With this guide, you can create a dish that is not only delicious but also deeply comforting, carrying the essence of South Asian culinary tradition straight to your table.