Introduction and Starting the Recipe

Have you ever craved that warm, cozy feeling of digging into a big bowl of creamy, flavorful Indian chicken curry—but thought, “There’s no way I can make that at home”? Yep, been there too! But guess what? You can absolutely recreate that magic in your own kitchen, and today, I’m showing you how with this Classic Indian Chicken Curry recipe!

This curry is rich, aromatic, and packed with so much flavor that you’ll swear it came from your favorite Indian restaurant. I first made this on a chilly Sunday afternoon, and let me tell you, the smells coming out of my kitchen had everyone hovering around the stove, spoons in hand, sneaking tastes before it was even ready!

The best part? It’s surprisingly simple. No fancy ingredients, no hours of standing over the stove, and you don’t even need a special curry powder blend—everything here is pure, pantry-friendly magic. And let’s be honest: homemade always wins.

Ingredients You’ll Need

Here’s a quick look at what you’ll need:

Chicken thighs (bone-in for the juiciest results, but you can use breast if you prefer)

Onions, garlic, and ginger (the holy trinity of Indian cooking!)
Fresh tomatoes or a good-quality canned purée
A handful of fresh coriander for that final touch of green and flavor

Whole spices like green cardamom, cloves, cinnamon, and bay leaf
Ground spices: turmeric, cumin, coriander, garam masala, and a bit of red chili powder
Ghee (or oil), heavy cream, and water for the luscious gravy

Sounds doable, right? Let’s jump into it.

Step 1: Brown the Chicken

First things first—you want to get some gorgeous color on your chicken. This builds flavor right from the start!

Heat 1 tablespoon of ghee or oil in a deep pan or pot.
Add the chicken pieces and sear them for about 5 minutes per side, until they’re nicely golden brown.

Don’t worry about cooking them all the way through just yet; we’re just building a flavorful base.
Once browned, remove the chicken and set it aside on a plate.

💡 Pro tip: Don’t overcrowd the pan! If you need to, brown the chicken in batches.

Step 2: Cook the Flavor Base

Using the same pot (and all those delicious brown bits at the bottom), add a touch more ghee or oil if needed.

Toss in your whole spices—green cardamom pods, cloves, cinnamon stick, and bay leaf.
Let them sizzle for about 30 seconds. You’ll smell them almost instantly.
Add your finely chopped onions and cook until they turn golden brown, about 10 minutes.

Stir often and be patient here! This step adds tons of sweetness and depth to the curry.
Add your minced garlic and grated ginger, cooking for another 2 minutes.
Stir in the ground spices—turmeric, cumin powder, coriander powder, and red chili powder. Let them bloom for about a minute until the kitchen smells even more incredible.

By now, your house will basically smell like the coziest Indian restaurant ever.

Continuing the Recipe and Handy Tips

Step 3: Simmer the Gravy

Okay, now it’s time to get saucy. 😉

Pour in your puréed tomatoes (or canned tomato purée).
Cook this mixture down for about 5 minutes, stirring occasionally, until the oil starts to separate a bit from the sides.
Return your browned chicken (and any juices on the plate) back into the pot.

Add about 200 ml of water to thin out the gravy just a little.
Stir everything together, bring it to a simmer, then cover and cook on low heat for about 25 minutes. The chicken will get fall-off-the-bone tender, and the sauce will thicken beautifully.

💬 Little secret: If you have a little extra time, letting it simmer a bit longer makes it even better. Curry is patient food—it loves a slow simmer!

Step 4: Finish It Off

We’re almost there!

Once your chicken is cooked through and tender, stir in the heavy cream (or coconut milk if you want a dairy-free option).
Sprinkle in 1 teaspoon of garam masala for that final warm, earthy kick.
Let everything bubble together for another 2-3 minutes.

Taste and adjust seasoning—maybe a little more salt or chili if you’re feeling spicy!

Finally, garnish with a handful of chopped fresh coriander right before serving.

🌟 And there you have it: a pot of creamy, dreamy, absolutely irresistible Indian chicken curry!

Handy Tips and Variations

Extra Creaminess: Add 1 tablespoon of cashew paste when you stir in the cream for an even richer sauce.

Vegetarian Twist: Swap the chicken for paneer cubes or chickpeas if you’re looking for a meat-free option!
Make-Ahead Magic: Curry tastes even better the next day, after the flavors have had time to mingle and deepen.
Spice Levels: Adjust the chili powder to your heat preference. Indian curries don’t have to be blow-your-head-off spicy unless you want them to be!

FAQ Section and Conclusion

FAQ: Your Indian Chicken Curry Questions, Answered

Q1: Can I use chicken breast instead of thighs?
Yes, absolutely! Chicken breast will cook a little faster and be leaner, but it won’t be quite as juicy as thighs.

Q2: How do I make it less spicy?
Simply reduce the red chili powder or leave it out altogether. You’ll still get plenty of flavor from the other spices.

Q3: What can I substitute for heavy cream?
Coconut milk is a fantastic substitute for a dairy-free, slightly tropical flavor twist!

Q4: How do I store leftovers?
Let the curry cool completely, then refrigerate in an airtight container for up to 4 days. It also freezes beautifully for up to 2 months.

Q5: Can I make this in a slow cooker?
You sure can! After browning the chicken and cooking the onions/spices, transfer everything to your slow cooker and cook on low for 6 hours.

Q6: What sides go best with Indian chicken curry?
Basmati rice, naan bread, or even a simple green salad make perfect companions. (Or all three—no judgment here!)

Q7: How do I thicken the curry if it’s too runny?
Simmer uncovered for a few minutes to reduce the sauce, or stir in a spoonful of cashew paste for a creamy fix.

Conclusion

And there you have it, friends—your very own Classic Indian Chicken Curry, just like your favorite takeaway (but maybe even better 😉). I promise once you make it yourself, you’ll wonder why you ever thought it was hard.

Serve it up with some fluffy rice, warm naan, and maybe a little side of cooling cucumber raita if you’re feeling fancy. And don’t forget to come back and let me know how it turned out! I’d love to hear if you added your own twist or made it even spicier. 🔥

Happy cooking and happy eating!

Classic Indian Chicken Curry Recipe (Easy, Authentic & Better Than Takeout!)

Author: Mouad Boulkhiout
Total Time: 1 hour

Print Recipe

Description

Craving that rich, buttery, and aromatic Indian chicken curry you usually get from your favorite restaurant? This Classic Indian Chicken Curry recipe brings that authentic flavor straight to your kitchen! Made with tender chicken thighs simmered in a spiced tomato-onion gravy and finished with cream, this dish is both comforting and surprisingly simple to pull together. Perfect for busy weeknights or cozy weekend meals, it’s a recipe you’ll want to make again and again. Plus, it tastes even better the next day—hello, leftovers!

Ingredients

Scale

For the Curry:

800g chicken thighs, bone-in (or breast for a leaner option)
2 large onions, finely chopped

6 garlic cloves, minced
1-inch piece fresh ginger, grated
3 tomatoes, puréed (or 1 x 400g can of tomatoes)

Handful of fresh coriander, chopped

Whole Spices:

4 green cardamom pods
4 cloves
1-inch cinnamon stick

1 bay leaf

Ground Spices:

1 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder

1 tsp garam masala
½ tsp red chili powder (adjust to taste)

For the Gravy:

3 tbsp ghee or oil
100ml heavy cream (or coconut milk for dairy-free)

200ml water

Instructions

1. Brown the Chicken:

Heat 1 tablespoon ghee or oil in a large pot over medium heat.
Sear chicken pieces for about 5 minutes per side until golden. Remove and set aside.

2. Cook the Flavor Base:

In the same pot, add whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté for 30 seconds.
Add chopped onions and cook for 10 minutes until golden brown.

Stir in garlic and ginger; cook for 2 minutes.
Add ground spices (turmeric, cumin, coriander, chili powder) and stir for 1 minute.

3. Simmer the Gravy:

Add puréed tomatoes. Cook for about 5 minutes until oil separates.
Return chicken to the pot, add 200ml water, and stir well.

Cover and simmer gently for 25 minutes until chicken is tender.

4. Finish the Curry:

Stir in heavy cream and 1 tsp garam masala.
Simmer for another 2-3 minutes.
Garnish with chopped fresh coriander before serving.

Notes

For richer curry: Add 1 tablespoon cashew paste when stirring in the cream.
Vegetarian option: Swap chicken for paneer or chickpeas.
Milder curry: Reduce or omit the red chili powder.
Make-ahead: Flavors deepen overnight—perfect for prepping ahead!
Slow cooker option: After browning chicken and cooking onions/spices, transfer everything to a slow cooker. Cook on low for 6 hours.

Prep Time: 15 minutes
Cook Time: 45 minutes