Chicken Curry
Ingredients
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- 2 pounds chicken – bone-in, skinless pieces
- 1/2 cup plain whole-milk yogurt – whisked
- 1/2 tsp ground turmeric
- 12 ounces onion – finely chopped (~2.5 medium onions)
- 3 tbsp neutral oil
- 1 tsp cumin seeds
- 1 each bay leaf
- 4 each green cardamom pods – lightly crushed
- 4 each cloves
- 1 inch cinnamon stick
- 2 tbsp ginger-garlic paste
- 14 ounces tomato – finely chopped (~3.5 medium tomatos)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Kashmiri red chili powder
- 1 1/2 cups water
- 1 1/2 tsp kosher salt
- 1 each green chili – slit lengthwise
- 1 tsp garam masala
- 1/4 cup cilantro leaves – chopped (for serving)
Instructions
1. In a bowl, combine the chicken with the yogurt and turmeric until evenly coated; cover and marinate at room temperature 20–30 minutes (or refrigerate up to 2 hours).
2. Heat the oil in a heavy pot over medium-high heat. Add the cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick; let them sizzle until fragrant, 30–45 seconds.
3. Add the onions and cook, stirring often, until deep golden brown, 12–15 minutes; regulate the heat to avoid scorching.
4. Stir in the ginger-garlic paste and cook until the raw aroma fades, 1–2 minutes.
5. Add the tomatoes and cook, stirring and mashing, until they break down and the oil separates from the masala, 6–8 minutes.
6. Sprinkle in the ground coriander, ground cumin, and Kashmiri red chili powder; cook, stirring, 1–2 minutes.
7. Add the marinated pieces and toss to coat in the masala; cook until lightly opaque on the outside, 4–5 minutes.
8. Pour in the water, add the salt and green chili, and bring to a boil.
9. Reduce to a gentle simmer, cover, and cook 20–25 minutes, stirring once or twice, until the chicken is cooked through (165°F/juices run clear) and the gravy is moderately thick.
10. Uncover, stir in the garam masala, and simmer 2–3 minutes to bloom the spices and adjust the gravy to a spoon-coating consistency.
11. Rest off heat 5 minutes. Discard the whole spices if desired, then garnish with the cilantro leaves (for serving).
Chicken curry is a warmly spiced, savory stew of tender chicken simmered in an onion-tomato gravy perfumed with whole and ground spices. The sauce balances gentle heat, earthy depth, and a slight tang, finishing with a gloss that clings to each piece. Served with rice or flatbreads, it offers comforting textures: succulent meat, a smooth yet hearty gravy, and bright herbal notes from fresh cilantro.
The dish is a cornerstone of the Indian subcontinent’s home cooking and restaurant culture, with regional expressions ranging from coconut-rich southern versions to tomato-onion gravies of the north. The English word “curry” became a catchall descriptor during the colonial era, but the underlying techniques—tempering spices, bhunao (sautéing until the oil separates), and slow simmering—are centuries old. Today, chicken curry remains both everyday fare and celebratory food, evolving with local ingredients while retaining its essential spice-layered character.