Easy Chicken Curry for Beginners

Craving a good chicken curry? But too lazy to get into the long-drawn process of making it? Here’s my quick fix chicken curry! It’s an easy, everyday comforting home style chicken curry that tastes phenomenal despite all the shortcuts I’ve used.

This curry is weeknight dinner goals for sure because it doesn’t take too long to make. It’s super basic and simpler than Dhaba Style Chicken Curry because we are using store bought meat masala today. There aren’t many technical points that you have to pay attention to either! And though I’ve done some quick fixes in this recipe, I’ve not compromised on the flavours at all!

What Cut Of Chicken Should I Use? 

I’ve used curry cuts of chicken. You can do this at home if you’re familiar with how it’s done, or you could even use store bought curry cut. I’ve used small to medium sized pieces with the bone in, so that the chicken pieces don’t dry out when cooked.

Marinade For Chicken

This is a super basic yoghurt-based marinade. The yoghurt acts as a meat tenderizer. And the turmeric and salt are for colour and seasoning. This three-ingredient marinade works really well for a simple chicken curry. The chicken doesn’t need to marinate for long, around 15-20 minutes will do. I suggest that you do this step first, so that the chicken can marinate while you get everything else together.

Ground Pastes – No Chopping Required

I’m not going to ask you to chop anything (except a little coriander in the end). All you have to do is peel and dump the ingredients into a mixie. Let it do all the work!

• Onion Ginger Garlic Paste

This is a rough and coarse paste that goes in right at the beginning. Grind it separately and keep aside. This forms the base for our delicious chicken curry, and we want to turn this into a caramelised golden brown colour when cooked

• Tomato Puree

Pureed tomatoes is what adds body to this chicken curry. Let the puree be rough or coarse.

Whole Spices You Must Add

Whether it’s Chicken Biryani or Curry, Indian food is never complete without whole spices added to the mix. My mum has a spice box filled with all sorts of fragrant spices which are used in different combinations depending on the dish. In this homemade chicken curry, we used bay leaves, cumin seeds, cloves and cardamom. This dish doesn’t have many components, and it’s these spices that bring the dish to life with their aroma.

How To Make Chicken Curry – Steps

• Marinate the chicken
• Grind the two pastes separately
• Toast the whole spices, and then add the ground pastes
• Flavour with meat masala and coriander powder
• Dry roast chicken with the masala
• Add water, allow it to simmer and serve!

Things To Keep In Mind

Don’t stress, this is not at all a technical recipe. But here are a few things you need to look out for!

• Use a heavy bottomed kadai so the components don’t stick to the bottom. If you notice them sticking or burning, stir vigorously until it’s free. You can also add a splash of water to loosen any bits sticking to the pan.
• Lightly sauté the whole spices in hot oil till you start smelling their sweetness
• The onion garlic ginger paste should turn light brown and should not smell raw
• Add a pinch of sugar to the tomato puree, this will help cut the tang and balance the flavours
• Dry roasting the chicken first along with the meat masala is important! This helps lock in the flavours of the chicken
• Finally, the chicken pieces, if cut small, need about 30 minutes to cook. If the pieces are really big, add another 10 minutes to the cooking time

Garnish this chicken curry with lots of chopped coriander leaves – this adds lots of flavour right at the end!

Serve it piping hot with Soft Rotis or Jeera Rice!

More Indian Main Course Dishes

• Vegetable Korma
• Chicken Kori Rotti
• Goan Prawn Curry
• Thai Chicken Curry
• Butter Chicken Masala
• South Indian Egg Curry
• Slow Cooker Lamb Curry