Chicken Dishes/ Curries/ Non Vegetarian/ Recipes

Chicken Curry

There are several varieties of chicken curries in Indian cuisine.  Unlike Thai curries which are usually made with a curry paste and coconut milk, Indian curries vary depending on the region that they originate from and don’t really have a said “curry paste”.   This recipe was given to me by Rajesh’s aunt who is an excellent cook.  It is easy to cook and takes very little effort.


  • Chicken - 1 whole, cleaned and cut into pieces
  • For marination:-
  • Ginger - 1 " piece
  • Garlic - 5 cloves
  • Green chillies - 4
  • Cilantro - 1 small bunch
  • Mint leaves - 12-15 leaves
  • Yoghurt - 3 tblspoon
  • Masala:-
  • Grated coconut - 2 tblspoon
  • Red chillies (preferably Byadgi chillies) - 10 ( more or less depending on your taste)
  • Poppy seeds (khuskhus) - 1 tsp
  • Cinnamon (Dalchini) - 1" stick
  • Cloves - 5
  • Green cardamom - 2
  • Star anise - 1
  • Curry:-
  • Onions - 4, medium sized, finely chopped
  • Tomatoes - 2, finely chopped
  • Oil - 4 tbsp
  • Salt to taste
  • Cilantro for garnish



Blend or mince the green chillies, ginger, garlic, cilantro and mint leaves.  Add the yoghurt to this mixture along with little salt and pour on top of the chicken pieces and mix well.  Marinate for at least 3-4 hours or overnight.


Blend all the masala ingredients to a smooth paste. Set aside.


In a pan, heat oil.  Put in the finely chopped onions and fry till brown.


Add the blended masala and fry till fragrant and you see the oil on the sides of the pan.


Put in the chopped tomatoes and fry till pulpy.


Add the marinated chicken pieces and mix well.  See to it that the chicken pieces are well coated with the masala. Fry for 7-8 minutes.


Pour in a glass of water and salt to taste, mix well and cook till done.


Garnish with finely chopped cilantro.


Serve hot with rice or rotis.


  • For the marinade, I used my food processor to finely mince the ginger, garlic, green chillies, cilantro and mint leaves.
  • Remember that you add salt when you marinate the chicken in the yoghurt mixture, so go easy on it when you add it to the curry!
  • If you want your curry to be dry, you can omit adding water to it. Keep frying on low flame till done.  If you want more gravy, you can certainly add more water, it’s totally up to you!

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  • Reply
    May 4, 2013 at 1:32 am

    Tried this curry last week. Followed the recipe verbatim,and the result was great curry,even better than the pic in the blog. I used whole chicken with bones cut into pieces.
    Thanks for posting the recipe

    • Reply
      May 6, 2013 at 3:02 pm

      Girish, I am glad you liked the curry and thank you for posting such positive feedback.

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