Easy Indian Chicken Curry Recipe for Beginners

This Easy Indian Chicken Curry is a great recipe for beginners, perfect for a quick and easy meal. With just a few simple ingredients, you can have a delicious and hearty chicken curry in no time!

5 from 4 votes

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Course: Side Dish

Cuisine: Indian

Keyword: chicken curry recipe for beginners, Debjanir Rannaghar, debjanir rannaghar chicken curry recipe with meat masala, Easy indian chicken curry recipe, quick chicken curry recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: portions

Calories: 450kcal

Author: Debjani Chatterjee Alam

Cost: Rs 200

Equipment

1 Cooking Pot/ Kadhai
1 Chopping Board
1 Knife
1 Spatula
3 Bowl

Ingredients

750 g Chicken curry-cut
3 Onions
1 Tomato
4 tablespoon Mustard Oil

Marinade

1 teaspoon Salt
1 teaspoon Turmeric Powder
1 teaspoon Kashmiri Red Chili Powder
1 teaspoon Meat Masala
150 ml plain curd or Yogurt
3 tablespoon Mustard Oil

Tempering

2 Bay leaves
2 Red Chili
4 Green Cardamom
2 small cinnamon sticks
2-3 cloves

Spices needed While Cooking

1 teaspoon Sugar
1 tablespoon Ginger Paste
1 tablespoon Garlic Paste
1 teaspoon Garam Masala

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Instructions

Marination

Wash, clean, and pat-dry chicken pieces.
Marinate chicken pieces with 1 teaspoon Salt, 1 teaspoon Turmeric Powder, 1 teaspoon Kashmiri Red Chili Powder, and 1 teaspoon Meat Masala.
Add 150ml plain curd or yogurt as well.
In addition, add 3 tablespoon Mustard Oil.
Mix the chicken with all the spices and keep the chicken marinated for 15 minutes.

Making Puree

While the chicken is getting marinated, make a puree with 3 onions and 1 tomato in a mixer grinder.
Before making the puree, cut the onion and tomatoes roughly.

Making Chicken Curry

Heat 4 tablespoon Mustard Oil in a pan.
Once heated, temper the oil with 2 Bay leaves, 2 Red Chili, 4 Green Cardamom, 2 small cinnamon sticks, and 2-3 cloves.
Once the tempering starts to emit an aroma, add 1 teaspoon Sugar and let it be caramelized.
Add the Onion and Tomato Puree.
Mix and cook for 5 minutes on a low flame till the mixture turns golden in color.
Add 1 tablespoon Ginger Paste and 1 tablespoon Garlic Paste as well.
Mix and cook for 2 minutes or till there is no raw aroma.
The mixture will start releasing oil from the edges at this point.
Keep the flame low.
Now add the Marinated Chicken and mix to incorporate the spices.
Increase the flame. Keep stirring and cook for 5 minutes.
Cover the pan with a lid and keep the flame medium and cook for 5 minutes.
Open the lid, and you will see the chicken has released moisture.
Now add 1.5 cups of hot water and mix.
Add hot water again to completely cover the chicken.
Cover with a lid and cook for 15 minutes on a slow flame.
Open the lid after 15 minutes and check whether the chicken is cooked or not.
Now, on high flame, cook for around 5 minutes to thicken the gravy.
Add 1 teaspoon Garam Masala and adjust salt and spice if needed.
Switch the flame off.
Give the chicken curry a standing time of 10 minutes before serving.

Video

Notes

Tips

This Chicken Curry Recipe is perfect for beginners. It is a fuss-free and easy-to-follow recipe.
The onion-tomato paste, spices, and meat masala all work together to create a robust flavor.
Some prefer a runny chicken curry, while some prefer a bit thicker gravy. Depending on your need, you can cook for 2 more minutes to thicken the gravy after adding Garam Masala.

Nutrition