Everyday curry · One pot
Indian Chicken Curry Recipe (Everyday Home Style)
Whole spices. Brown onions. Bhuna before water.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenA home-style Indian chicken curry is bone-in chicken in a spiced onion and tomato gravy. It goes wrong when the onions are rushed or water goes in before the masala is fried. The fix is slow-browned onions, a proper bhuna until oil separates, and just enough hot water.
The 3 laws of indian chicken curry
Why this recipe works
Ground only
Whole spices perfume the oil.
Pale onions
Browning sets the flavour.
Water early
Fry until oil separates.
Shopping and prep list
Ingredients
Curry
The NineFoods chicken gauge
Is the chicken cooked?
Cut the thickest piece open. Tap what you see.
Method · 4 stages
Step by step
Whole spices and onions
- Crackle whole spices in oil, add onions.
- Fry until deep golden.
Bhuna
- Add ginger garlic, then tomatoes and ground spices.
- Fry until oil separates.
Chicken
- Add chicken and coat well in the masala.
Simmer
- Add hot water, cover and simmer.
- Use the gauge above.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Water added too early or too much.
Fix next time
Simmer uncovered 5 minutes.
Why
Masala not fried.
Fix next time
Fry until oil separates.
Why
Onions burnt.
Fix next time
Fry on medium, stop at deep golden.
Why
Overcooked.
Fix next time
Use bone-in thighs and drumsticks.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Bone-in chicken | Flavour | Boneless thigh, simmer 12 minutes |
| Tomatoes | Base | Canned tomatoes |
| Oil | Bhuna | Ghee |
| Water | Gravy | Coconut milk for a South Indian style |
After the meal
Serve, store, reheat
Serve with
Rice, roti or naan.
Store
Fridge 3 days. Freezer 2 months in portions.
Reheat
Simmer with a little hot water until the gravy flows again.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the chicken cooked) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Indian Chicken Curry FAQ
How do I make chicken curry thicker?
Simmer uncovered or reduce the water.
Can I use boneless chicken?
Yes, simmer it about 12 minutes.
What gives curry its colour?
Well-browned onions and Kashmiri chilli.
Can I make it ahead?
Yes, curry tastes better the next day.