India Chicken Curry
Dive into the rich and aromatic flavors of India Chicken Curry, a comforting dish brimming with bold spices and tender chicken in a luscious tomato-based gravy. This traditional recipe combines pantry staples like turmeric, garam masala, and cumin seeds with fresh ingredients like onions, tomatoes, yogurt, and cilantro to create a symphony of flavors that is both hearty and satisfying. The secret lies in the perfect sautéing of spices to release their full aroma and the slow simmering of the chicken until it absorbs every bit of the flavorful sauce. Whether served with fluffy basmati rice or warm, pillowy naan, this Indian chicken curry is guaranteed to be a crowd-pleaser. Perfect for weeknight dinners or impressing guests, this dish is your gateway to authentic Indian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg chicken (bone-in or boneless, cut into pieces)
- 2 large onions (finely chopped)
- 3 medium tomatoes (pureed)
- 2 tablespoons ginger-garlic paste
- 0.5 cup plain yogurt
- 3 tablespoons cooking oil or ghee
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 small green chilies (slit, optional)
Instructions
Heat the oil or ghee in a large pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onions and sauté until golden brown, about 8-10 minutes.
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 1 minute.
Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
Lower the heat and add the yogurt, stirring continuously to prevent curdling. Cook for another 2-3 minutes.
Add the chicken pieces and salt, stirring to coat the chicken evenly with the spice mixture.
Pour in the water, cover the pan, and let the curry simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Stir in the garam masala and green chilies (if using) and cook for an additional 2-3 minutes.
Garnish with fresh cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 28.2 g | ||
| Protein | 284.6 g | 569% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 520 mg | 40% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3788 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
