Indian Chicken Curry
A spicy, tasty, a quintessential, one-pot Indian chicken curry that consists of bite-size boneless chicken cooked in a perfect mix of onion, tomato, and spices. It can be served on any occasion/meal along with your favorite choice of side like bread/rice/roti’s, etc. This beautiful deep red curry is flavored with exotic Indian spices and can be served over a bowl of rice.
Servings Prep Time
2people 30minutes
Servings Prep Time
2people 30minutes
  • Chicken breasts(skinless and boneless) – 2nos
  • Red onions(finely chopped, large) – 2nos
  • Tomato(chopped, medium) – 2nos
  • or –
  • Tomato puree(¾ cup) –
  • Oil/Butter – ½cup
  • Cloves(Grambu) – 4nos
  • Cardamom (small)(Elakka) – 3nos
  • Cardamom (large)(Elakka) – 2nos
  • Garlic paste – 3tsp
  • Ginger Paste – 3tsp
  • Salt 1½
  • Red chilly powder – 1tsp
  • Turmeric powder 1tsp
  • Garam masala powder – 1tsp
  • Coriander powder 1tsp
  • Kasoori methi(freshly ground) – 1tsp
  • Chicken Masala – 1½
  • Black pepper – ½tsp
  1. Marinate the chicken pieces in lemon juice and herbs for 5 hrs.
  2. Heat oil in a pan.
  3. Deep fry the chiken breasts, until almost cooked. Keep them aside.
  4. Heat up the same oil.
  5. Add cloves, green cardamom, large cardamom and saute for 10 secs.
  6. Add onions and stir fry for 2 mins.
  7. Add ginger and garlic paste and cook for another 2 mins.
  8. Add garam masala, chicken powder, chilly powder, salt, coriander powder, turmeric powder and black pepper.
  9. Cook for about 2 more mins.
  10. Add tomato puree and cook, stirring continuously.
  11. When the oil starts to clear, add the chicken pieces and stir fry for 2 mins.
  12. Add 1 cup of water.
  13. Cover and allow it to cook for 4 mins..
  14. Add the ground kasoori methi.
  15. Cover and cook for another 2 mins.
  16. :- If you want more gravy, you may add a little more water and let it cook for 2 mins or until boiled.
  17. :- Serve hot with plain white rice.