June 17, 2025

Easiest Chicken Curry – Made from Scratch!

Easiest Chicken Curry – Made from Scratch!
Easy chicken curry

Easiest chicken curry

Basic chicken curry for a quick weeknight meal
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 800 g bone in chicken thighs or drumsticks or a combination of both
  • 2 tbsp plain yogurt
  • 2 tbsp ghee
  • 1 tsp cumin seeds sub: 1/2 tsp ground cumin
  • 1 large onion finely chopped
  • 1 cup diced tomatoes
  • 1 tbsp ginger grated
  • 3 garlic cloves minced
  • 1 small green chili finely chopped (optional)
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • 1/2 tsp chili powder adjust to taste
  • Salt to taste
  • 1/2 cup water
  • 2 tsp garam masala
  • Fresh cilantro to garnish
  • 1 tbsp Lemon juice

Method
 

Instructions
  1. Marinate the chicken (recommended):
  2. In a plate*, mix the chicken with yogurt, lemon juice, salt, and ginger and garlic. Set aside while you prep everything else (or marinate for an hour if you have time).
  3. Sauté the base:
  4. Heat ghee in a large pan over medium heat. Add cumin seeds. Let them sizzle for 30 seconds.
  5. Cook the onions:
  6. Add the chopped onion and cook for 6 minutes, stirring often, until golden brown and soft. This is where a lot of the flavor comes from—don’t rush it!
  7. Add tomatoes:
  8. Add tomatoes and cook till oil separates about 8 minutes.
  9. Spice it up:
  10. Add turmeric, coriander, cumin powder, and chili powder. Stir well and cook for 30 seconds to bloom the spices.
  11. Add chicken:
  12. Add the marinated chicken and toss to coat in the spice mixture. Cook for 3–4 minutes until the chicken starts to brown slightly.
  13. Simmer:
  14. Pour in 1/2 cup of water, add salt to taste, and bring to a simmer. Reduce heat, cover, and cook for 15 minutes, or until the chicken is tender and the curry has thickened slightly.
  15. Finish:
  16. Sprinkle in garam masala, stir, and simmer uncovered for another 2–3 minutes. Taste and adjust salt or spice if needed.
  17. Serve:
  18. Garnish with chopped cilantro. Serve hot with steamed rice, roti, or naan.

Notes

Tips for the Best Chicken Curry
  • Don’t skip browning the onions – it builds the base of flavor.
  • Yogurt adds tang and tenderness – but don’t add it straight to a hot pan, or it may curdle. That’s why we use it as a marinade!
  • Chili control: Use more, less, or none at all depending on your heat tolerance.
What to serve with Chicken Curry
  • Steamed basmati or jeera rice
  • Homemade naan or store-bought roti
  • Cooling cucumber raita or plain yogurt
  • A simple kachumber salad (onion, tomato, cucumber with lime juice)
Storage & Make Ahead
  • Fridge: Lasts up to 4 days in an airtight container.
  • Freezer: Freeze for up to 2 months.
  • Reheat: Gently on the stovetop or in the microwave with a splash of water if needed.
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