Authentic Indian Chicken Curry is a comforting chicken recipe. Made with traditional Indian spices, this is sweet and spicy curry recipe, best served with white rice or naan bread.
Enjoy it any day for dinner and share the Indian bond of love and warmth. You can make it in an Instant pot or Skillet.
This Chicken curry is an easy one-pot recipe perfect for dinner.
Authentic Indian Chicken Curry
This Authentic Chicken Curry reminds me of a happy and lazy Sunday morning when you just feel like sinking into unknown depths of your couch with your book and enjoy the warmth of the Sun and the aroma laden air filled with the fragrance of Chicken Curry. I love making Chicken Curry for Sunday brunches. It's kind of my Sunday routine. That's how I love to unwind.
I always make it a point to save some for dinner because it just feels so right and I can never get enough of the taste. My kids especially love Indian Chicken Curry. Although it's spicy, Indian recipes have a reputation of being spicy and that's why they are loved so much! I love spicy food and can never get tired or bored with it.
Most weeknights, when I have nothing to make, this Authentic Indian Chicken Curry recipe is my go-to weeknight dinner recipe. It's so easy and comes together in hardly an hour. Also, it's so delicious and easy to customize. This is one of those easy chicken
How to make Indian Chicken Curry in an Instant Pot?
- Start by Cooking your Chicken. Season the Chicken pieces with Salt and Pepper.
- Pressure cook it with some Chicken broth or just water for 13 minutes.
- Finally, release the pressure and get the trivet out.
- Put some butter in the pot and throw in half a stick of Cinnamon and some grated ginger and press saute. Saute until it turns fragrant (for 3 minutes) and then use a spoon to remove the cinnamon stick out of the butter.
- Next, saute the onions, ginger, and garlic along with the stick of cinnamon in some oil or butter. You can just press the saute button and keep the lid of the instant pot open always while you're sauteing.
- Add a spoon of sugar to the cooking onions and then add the ginger and garlic.
- Add the Turmeric powder followed by Curry Powder and Cayenne Pepper.
- Now add the chopped tomatoes and saute until they turn mushy and soft.
- Add grated ginger to your cooking mixture
- Saute well until fragrant. Add some Chicken Broth as per requirement.
- Finally, add the chicken and stir well.
- Top with some ground cinnamon and a pinch of Ground Nutmeg
- Cover the lid of the Instant Pot and cook for 10 minutes at high pressure. In older versions of Instant pot, you can just press manual and it'll automatically cook at high pressure.
- Eventually, get your chicken curry out and top with some Ginger Juliennes and chopped Cilantro.
How to make Indian Chicken Curry in One-pot or Skillet?
- To make the Indian Chicken Curry in a One-Pot, first place two spoonfuls of oil or butter in the Pot or pan.
- Throw in half a stick of cinnamon along with some grated ginger. Once the butter gets fragrant remove the cinnamon stick with the help of a spoon.
- Add the Chopped Onions with a spoonful of sugar.
- Add the chopped ginger and garlic. Saute until they turn fragrant.
- Add the Tumeric, Curry Powder, and Cayenne. Cook until it gets fragrant and the raw smell of Tumeric is gone.
- Now add the chopped tomatoes and cook until they turn soft and mushy.
- Add some more grated ginger to the cooking mixture.
- Finally, add the chicken pieces along with Chicken Broth or water and Cover cook for 20 minutes.
- After 20 minutes stir well and add some ground cinnamon and a pinch of ground nutmeg. Cover cook for another 5 minutes and season with some chopped cilantro. (At this stage, you can also check if your curry needs some more salt or sugar and balance it as per your taste)
- Serve your Indian Chicken Curry with some chopped Cilantro and ginger juliennes.
How spicy is the Indian Chicken Curry?
Contrary to popular beliefs the Authentic Indian Chicken Curry is just not spicy. It's supposed to be comfort food and hence it cannot be all that spicy and heavy on your belly.
It should have that comforting flavor of Chicken broth and a mild blend of spices. Moreover, it should be made with butter because butter cooks chicken faster and better. Also, the butter will make your spices such as Tumeric and cinnamon even more fragrant.
How to make Sweet Indian Chicken Curry?
Although the authentic Indian Chicken Curry will not be sweet. It'll be a combination of sweet and spicy.
Nevertheless, if you want a sweet Chicken Curry, go ahead and add some coconut milk. It'll tone down the heat of the spices and make your chicken curry so much smoother and creamier, not to mention the nutty flavor of coconut milk on top of it! It's just divine
You can add sugar as per your requirement to sweeten your Chicken Curry. I generally add a spoon of sugar while browning the Onions. This caramelizes my onions and also sweetens my chicken curry.
Can I add Yogurt or Sour Cream to Chicken Curry?
I'm sure you might have come across various versions of Chicken curry until today. Well, that's obvious because this is such a favorite comfort food that everyone loves to customize it.
Many people add Yogurt in the Chicken Curry. Also if you do not have Greek Yogurt at home you can replace it with sour cream.
I have used neither Yogurt nor sour cream in my Chicken Curry. I have rather used chopped tomatoes as tomatoes really blend well with the spices and bring in a nice sourness to the curry
More easy Indian Chicken Curries
- Instant Pot Coconut Chicken Curry (KETO)
- Creamy Coconut Chicken Curry
- Malabar Chicken Curry with Coconut Milk
- Slow Cooker Butter Chicken with Coconut Milk
- Authentic Butter Chicken Meatballs (in just 30-minutes)
- Authentic Butter Chicken - Murgh Makhani Restaurant Style
- Instant Pot Chicken Tikka Masala Recipe - Slow Cooker
- Best Chicken Tikka Masala Recipe Ever
- Indian Spiced Spinach Chicken | Spinach Chicken | Murg Saagwala
- Chicken Korma Recipe || Shahi Chicken Korma
- Chicken Vindaloo in Instant Pot
Authentic Indian Chicken Curry
To season the Chicken
- 2 lbs Chicken Breast cut into 1" cubes
- 1 Teaspoon Salt
- 1 Teaspoon Ground Black Pepper
To cook the Chicken
- 1 Cup Chicken Broth
To cook the Chicken Curry
- 2 Tablespoon Butter
- ½ Stick Cinnamon
- 2 Tablespoon Ginger minced
- 1 medium sized Onion finely chopped
- 3 cloves Garlic minced
- ½ Teaspoon Turmeric
- 1 Tablespoon Curry Powder
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Brown Sugar
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- 2 Medium Sized Tomatoes finely chopped, can use 1 can of diced tomatoes with the juices
- ½ Cup Lemon Juice freshly squeezed juice of 1 medium sized lemon
- ½ Cup Chopped Cilantro freshly chopped
- Heat butter in the pan or instant pot (in saute mode) and add a stick of cinnamon and chopped ginger. Remove the Cinnamon stick with a spoon once it gets fragrant after 2 min
- Add the chopped onions and once they get translucent add the brown sugar to it and saute well until fragrant for 2 min
- To this add the minced garlic and saute until fragrant.
- Now add the Turmeric powder followed by Curry Powder, Ground Cinnamon, Grated Nutmeg, and Cayenne Pepper. Stir well and mix all the spices. Cook until all mixes well
- Now add the chopped tomatoes and cook until the tomatoes get mushy and soft for 2-3 min.
- Add the Chicken and toss to combine.
- Close the lid of the Instant Pot and cook it at high pressure for 10 minutes. If you are cooking in a skillet then cover cook for 20 minutes, stirring after every 10 minutes.
- Top with chopped cilantro and lemon juice. Serve with some white rice or naan bread