This chicken curry is the ultimate comfort dish—rich, aromatic, and packed with the bold flavors of traditional Indian spices. Whether you’re new to Indian cooking or simply craving a hearty homemade meal, this beginner-friendly recipe is your go-to guide for how to make curry chicken that’s both satisfying and full of depth. Ready in under an hour, it’s a flavorful, fuss-free classic that never disappoints.

Origin Easy Chicken Curry Recipe with Indian Spices

This dish draws inspiration from classic Indian home kitchens where simple ingredients come together to create bold, delicious flavors. It reflects the everyday curry often found in North Indian households.

What I Love About This Recipe

It’s quick, uses pantry staples, and the chicken turns out juicy and full of flavor. Whether you’re a curry pro or just starting out, this dish hits the spot with minimal effort.

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Easy Chicken Curry Recipe with Indian Spices

Recipe by RecipesVillaCourse: Main CourseCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

A rich and flavorful dish made with tender chicken simmered in a spiced onion-tomato gravy—classic Indian chicken curry is comforting, aromatic, and best enjoyed with rice or warm naan.

Ingredients

• 500 g chicken (bone-in or boneless)

• 2 tablespoons oil or ghee

• 1 teaspoon cumin seeds

• 1 bay leaf

• 2 medium onions, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 large tomatoes, chopped

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon red chili powder

• 1/2 teaspoon garam masala

• Salt to taste

• Water as needed

• Fresh coriander leaves for garnish

Directions

• Heat oil in a pan. Add cumin seeds and bay leaf. Let them sizzle.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook for 1–2 minutes.
• Add chopped tomatoes and cook until soft and oil begins to separate.
• Add turmeric, chili, coriander powder, and salt. Mix well.
• Add chicken pieces and coat them with the masala. Sear for 3–4 minutes.
• Pour enough water to cover the chicken. Cover and simmer for 20–25 minutes, or until chicken is tender.
• Sprinkle garam masala, stir, and cook uncovered for another 2–3 minutes.
• Garnish with fresh coriander and serve hot.

Notes

• For extra depth, marinate the chicken in yogurt, salt, and spices for 30 minutes beforehand.
• Adjust spice levels to your preference—use Kashmiri chili for color with less heat.