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
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