Authentic Indian Chicken Curry
Create Fragrant Indian Chicken Curry at Home
Introducing an authentic Indian Chicken Curry recipe directly learned from an Indian local chef at a cooking class. Infuse your kitchen with an exotic atmosphere through its deep, rich flavor and harmonious spices. Try this recipe for special occasions or when you want to add a touch of the extraordinary to your everyday life!
Main Ingredients
- 2 boneless, skinless chicken thighs (approx. 200-250g)
- 1 and 1/4 onions (1 large, 1/4 small)
- 1/3 bell pepper (any color)
- 1 chili pepper (e.g., Serrano or red chili, seeds intact)
Spices and Sauce
- 2.5 tsp curry powder (total: 1/2 tsp + 2 tsp)
- 1/2 tsp salt
- 1/2 tsp fresh ginger (minced or paste)
- 1/2 tsp minced garlic
- 1/2 tsp lemon juice
- 1 piece butter (approx. 10g)
- 4 Tbsp tomato puree
- 1/4 cup plain yogurt (unsweetened)
- 200ml water
- 2.5 tsp curry powder (total: 1/2 tsp + 2 tsp)
- 1/2 tsp salt
- 1/2 tsp fresh ginger (minced or paste)
- 1/2 tsp minced garlic
- 1/2 tsp lemon juice
- 1 piece butter (approx. 10g)
- 4 Tbsp tomato puree
- 1/4 cup plain yogurt (unsweetened)
- 200ml water
Cooking Instructions
Step 1
First, trim the bones and skin from the chicken thighs, then cut them into bite-sized pieces (about 3-4 cm) for easy eating. Cutting them larger helps keep them moist after cooking.
Step 2
Place the cut chicken thighs in a bowl. Add 1/2 tsp curry powder, 1/2 tsp salt, 1/2 tsp minced ginger, 1/2 tsp minced garlic, and 1/2 tsp lemon juice. Mix well to marinate. Let it sit in the refrigerator for about 15-30 minutes to allow the flavors to deepen.
Step 3
Finely mince 1 large onion. Mincing it finely will result in a smoother curry sauce base. You can use a blender or food processor for easier and finer mincing.
Step 4
Melt the butter in a heated pan, add the finely minced onion, and sauté over medium-low heat. Be careful not to burn the onion, and cook until it turns a deep brown color. This process maximizes the onion’s sweetness, making the curry much richer.
Step 5
Cut the bell pepper into large, bite-sized pieces. Remove the stem from the chili pepper and cut it in half lengthwise; leave the seeds in for extra heat. Slice the remaining small onion (1/4 piece) to a similar size as the bell pepper.
Step 6
Once the onions in the pan are sufficiently browned, add the remaining 1/2 tsp minced ginger and 2 tsp curry powder. Reduce heat to low and sauté for about 1 minute to release the aromas, ensuring the spices don’t burn. Sautéing the curry powder enhances its deep flavor.
Step 7
Now, add the 4 Tbsp tomato puree and stir continuously for 1-2 minutes to prevent sticking. The acidity of the tomato will further enhance the curry’s flavor profile.
Step 8
Add 1/4 cup of plain yogurt and whisk well. Continue stirring over medium-low heat until the oil begins to separate. The yogurt will make the sauce smooth and creamy.
Step 9
Add the marinated chicken thighs, sliced bell pepper, chili pepper, and the larger-cut onion (1/4 piece) to the pan. Pour in 200ml of water and stir to ensure the sauce evenly coats all the ingredients. Cover with a lid and simmer over low heat for 15-20 minutes, or until the chicken is fully cooked through.
Step 10
While simmering, lift the lid occasionally to stir and scrape the bottom to prevent sticking. If the sauce becomes too thick, you can add a little more water to adjust the consistency.
Step 11
Once the chicken is tender and the sauce has thickened, turn off the heat. Serve hot with freshly cooked rice or naan bread. Garnish with fresh cilantro or parsley leaves if desired for an extra touch of freshness.
