Chicken Curry is one of the most popular and comforting dishes across India. It combines tender chicken pieces with a rich, spiced gravy made of onions, ginger, garlic, and aromatic spices. Every region has its own version—from spicy Andhra chicken curry to creamy North Indian butter chicken. This simple homestyle curry pairs wonderfully with steamed rice, roti, or pulao, making it a perfect everyday meal.
Ingredients
- Chicken – 500 g (bone-in or boneless, cut into medium pieces)
- Onions – 3 large (finely sliced)
- Ginger-garlic paste – 1 tbsp
- Green chillies – 2 (slit)
- Curd (yogurt) – 3 tbsp (well whisked)
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
- Garam masala – ½ tsp
- Oil – 3 tbsp
- Salt – to taste
- Fresh coriander leaves – for garnish
- Water – as required
- Curry leaves – 1 sprig
Preparation
- Heat oil in a pan and add curry leaves. Let them splutter.
- Add sliced onions and fry until golden brown.
- Add ginger-garlic paste and green chillies, sauté well.
- Lower flame and add turmeric, red chilli powder, coriander powder, cumin powder. Fry for 1 minute.
- Add chicken pieces and saute for 7–8 minutes until lightly browned.
- Add curd and mix well so that chicken is coated with masala.
- Add water (1–2 cups depending on gravy consistency). Cover and cook until chicken is soft and fully done.
- Sprinkle garam masala, simmer for 2 minutes.
- Garnish with coriander leaves.
Serve hot with rice, roti, or pulao.
Health Benefits
- No tomato makes it light on acidity, easy for digestion.
- Yogurt provides probiotics and calcium.
- Protein-rich chicken helps in muscle growth.
- Spices boost immunity.
Tips
- Fry onions patiently till golden; this is the base of the curry.
- Use slightly sour curd for balanced taste.
- If you want mild tang, add lemon juice at the end.
- Bone-in chicken gives more depth of flavor.
Variations
- Curd Based Curry – use extra yogurt for a creamy texture.
- Dry Version – reduce water and cook till masala coats chicken.
- Spicy Fry – add crushed black pepper for heat.