Indian cuisine is famous for its rich and diverse flavours, and one dish that never fails to impress is Chicken Curry. If you’re a fan of this flavourful and aromatic dish, you might have wondered how to make it at home. But with so many recipes and variations out there, it can be overwhelming to know where to start. That’s why we’ve put together this beginner’s guide to making authentic Indian Chicken Curry at home.
We’ll take you through the essential ingredients, techniques, and tips to help you create a delicious and aromatic curry that’s sure to impress your family and friends. From mastering the spice blend to cooking the chicken to perfection, we’ll show you everything you need to know to create a mouthwatering curry that’s bursting with flavour.
So, let’s get started on this culinary adventure and explore the wonderful world of Indian cuisine!
Table of Contents
- Ingredients needed for Indian Chicken Curry
- Preparing the chicken for the curry
- Making the Curry Paste
- Cooking the Curry
Ingredients needed for Indian Chicken Curry
To make an authentic Indian Chicken Curry, there are a few essential ingredients that you’ll need. All the ingredients are available in most grocery stores or online. Here’s a list of the ingredients you’ll need to make a delicious chicken curry:
- Chicken: You can use any part of the chicken for this recipe, but bone-in and skin-on chicken thighs or drumsticks work best as they’re more flavourful.
- Onions: You’ll need sliced onions that are fried for the curry base.
- Spices: A blend of spices is what gives Indian Chicken Curry its unique flavor. You’ll need a few whole spices, cumin, turmeric, red chili powder, and garam masala.
- Ginger, garlic & green chillies: Freshly grated ginger, garlic, and green chillies add a depth of flavour to any Indian curry.
- Coriander & Mint Leaves: Adds immense flavour and texture to the curry.
- Lemon juice. Add the juice of one lemon while blending the ingredients for the curry paste.
- Oil or ghee: You’ll need oil or ghee for cooking the curry. For this recipe, we have used only oil. You could also use a combination of oil and ghee.
- Salt: To season the curry. Use salt as per taste.
Now that you know the essential ingredients, let’s move on to the next step to learn how to prepare the chicken for the curry.
Preparing the chicken for the curry
Before cooking the chicken, it’s important to prepare it properly. Here are a few tips to help you prepare the chicken for the curry:
– Clean the chicken: Thoroughly clean the chicken and remove any excess fat. Wash the chicken pieces well and then drain them into a colander.
– Marinate the chicken: Marinating the chicken not only adds flavour but also tenderizes the meat. But if you are short on time, you can skip this step.
– Frying the chicken: Frying the chicken in the masala paste and spices adds a depth of flavour to the curry.
Making the Curry Paste
The curry paste is what gives the chicken curry its unique aroma and flavour. Here’s how to make the curry paste:
- In a blender or food processor, blend together these ingredients until smooth. If the paste is too thick, add a little water to thin it out –
- Coriander leaves – 1 cup
- Mint leaves – 1/2 cup
- Cumin seeds – 1 tsp
- Garlic – 1 whole pod (about 8 to 10 cloves of garlic)
- Ginger – 1-inch
- Grated Coconut – 2 to 3 tbsp
- Juice of 1 lemon
Cooking the Curry
Now that the chicken is cleaned, and the curry paste is ready, it’s time to cook the curry. Here’s how to do it:
- In a kadai, heat oil and add sliced onions. Sauté the onions until deep golden brown. Remove and set aside.
- In the same pan add the curry paste and sauté for a few minutes until the oil separates from the paste.
- Now add the chicken pieces, whole spices such as bay leaves, cinnamon sticks, cloves 2 -3, peppercorns -1/2 tsp, and cardamoms -3. Add salt to taste, turmeric powder, and red chilli powder, and mix well.
- Cover the kadai and add 1 cup of water to the cover. After 5 minutes pour the hot water from the cover into the kadai. Adjust the water by rinsing the mixer jar in which you made the curry paste.
- Cover the pan and let the curry simmer on medium heat for 10 minutes or until the chicken is cooked through and tender.
- Add the fried onions and simmer on low heat for another 5 minutes.
- Finally, add the garam masala powder and turn off the heat.
And there you have it – a delicious and authentic Indian Chicken Curry that’s sure to impress your family!
Tips for making the perfect Indian Chicken Curry
Here are a few tips to help you make the perfect Indian Chicken Curry:
– Use fresh ingredients: Fresh ingredients, especially spices, make a huge difference in the flavour of the curry.
– Don’t skip frying the chicken: Frying the chicken in the curry paste adds a depth of flavour to the dish.
– Adjust the spice level: Indian curries can be spicy, so adjust the number of green chillies and red chili powder to suit your taste.
– Let it simmer: Letting the curry simmer on low heat for at least 20 minutes allows the flavours to develop and the chicken to tenderize.
– Serve with rice or naan: Indian Chicken Curry is traditionally served with steamed rice or naan bread.
Serving suggestions for Indian Chicken Curry
Indian chicken curry is a versatile dish that can be served with a variety of sides. Here are a few serving suggestions:
– Steamed rice: Basmati rice is a popular choice to serve with chicken curry.
– Naan bread or Ladi Pav: Naan and Ladi Pav are types of Indian bread that are perfect for mopping up the curries.
– Raita: Raita is a yogurt-based side dish with onions and tomatoes that helps to cool down the spiciness of the curry.
Variations of Indian Chicken Curry
Indian chicken curry comes in many variations, depending on the region and the cook’s preference. Here are a few popular variations:
Butter Chicken: Butter chicken is a creamy and mildly spiced chicken curry that’s made with butter, cream, and tomato sauce.
Tikka Masala: Tikka masala is a popular variation of chicken curry that’s made with marinated chicken in a spiced tomato-based sauce.
Rogan Josh: Rogan Josh is a Kashmiri-style curry that’s made with a blend of aromatic spices and yogurt.
Vindaloo: Vindaloo is a spicy chicken curry that’s made with vinegar, red chillies, garlic, and a blend of spices.
Frequently asked questions about Indian Chicken Curry
1. Is Indian chicken curry always spicy?
No, not all Indian chicken curries are spicy. The level of spiciness can be adjusted by adding or reducing the number of chillies and red chili powder.
2. Can I use boneless chicken for this recipe?
Yes, you can certainly use boneless chicken for this recipe, but bone-in chicken is more flavourful and doesn’t dry out quickly.
3. Can I make this curry in advance?
Yes, you can make this curry in advance and reheat it when ready to serve. The flavours and texture of Indian curries develop even more when left to rest for a few hours.
4. Can I freeze this curry?
Yes, you can freeze this curry for up to a month. Just make sure to cool it completely before freezing it in an airtight container.
Conclusion
Making an authentic Indian Chicken Curry at home may seem daunting, but with the right ingredients and techniques, it’s just a breeze.
From preparing the chicken to making the curry paste to cooking the curry, we’ve covered everything you need to know to create a mouthwatering and aromatic curry that’s bursting with flavor.
So, next time you’re craving Indian food, make this delicious Chicken Curry and enjoy it in the comfort of your home. Your family and friends will thank you! You can thank me later.
Printable Recipe
A Beginner’s Guide to Making Indian Chicken Curry at Home
Ingredients
- 1 Kg Chicken – 1 Kg on the bone
- 3 medium Onions sliced
- Whole spices bay leaves, Cinnamon stick, Cardamom -3, Cloves -3, Pepper – 1/2 tsp
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ½ tsp Garam Masala Powder
- Salt to taste
- 3 to 4 tbsp Oil/Ghee
For the Curry Paste
- 1 cup Coriander leaves
- ½ cup Mint leaves
- 6 to 7 Green Chillies adjust to suit your taste
- 1 inch Ginger
- 1 pod Garlic about 7 to 8 cloves
- 1 tsp Cumin seeds
- 2 to 3 tbsp Grated coconut
- Juice of 1 lemon
- Water as needed for the gravy
Instructions
- In a kadai, heat oil and add sliced onions and sauté until deep golden brown. Remove and set aside.
- In the same pan add the curry paste and sauté for a few minutes until the oil separates from the paste.
- Now add the chicken pieces, whole spices such as cinnamon stick, cloves 2 -3, peppercorns -1/2 tsp and cardamoms -3. Add salt to taste, turmeric powder,red chilli powder and mix well.
- Cover the kadai and add 1 cup of water on the cover. After 5 minutes pour the hot water from the cover into the kadai. Also, rinse the mixer jar in which you made the curry paste and add it to the chicken.
- Cover the pan and let the curry simmer on medium heat for 10 minutes until the chicken is cooked through and tender.
- Add the fried onions and simmer on low heat for another 5 minutes.
- Finally add garam masala powder and turn off the heat.
Notes
- Adjust green chillies and red chilli powder to suit your taste.
- Fry the chicken in the masala paste to bring out the flavours
- Simmer the gravy until the chicken is well-cooked.
- Add water as needed to make the required gravy
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