Sunday, March 20, 2016

Chicken Curry (North Indian Style)

Chicken Curry (North Indian Style) recipe

Chicken Curry (North Indian Style) Recipe - Chicken curry is one of the most popular dish all over the world. Chicken curry is cooked more often in North Indian households. It is served in almost every Indian restaurant around the globe. Chicken curry is a very simple dish, it is prepared with chicken pieces and cooked with spices, yogurt, tomatoes, onion and garlic. A real authentic taste of North Indian spices - dhania, jeera, garam masala, ilaichi and kali mirchi give this nice aroma. There are endless variations of chicken curry, every region in India has their own version of chicken curry.  Here is the North Indian style basic chicken curry recipe, it is easy to make and very tasty. Serve chicken curry with rice, naan, garlic naan, paratha, pulao or chapatti.

Preparation time:
Cooking time:
Serves: 4


  • Chicken (cut and washed) - 800 grams
  • Onions (sliced) - 5 medium
  • Tomatoes (chopped) - 2 medium
  • Yogurt (Plain) – ¼ cup (Optional)
  • Ginger paste - 1 tbsp
  • Garlic paste - 1 tbsp
  • Cumin seeds - 1 tsp
  • Cloves - 4
  • Green cardamom - 4
  • Black cardamom - 1
  • Cinnamon stick - 1 inch
  • Bay leaves - 2
  • Dried red chilli - 2-3
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Cumin powder - 2 tbsp
  • Coriander powder - 2 tbsp
  • Black pepper powder - 1/4 tsp
  • Garam masala powder - 1 tsp
  • Chicken masala powder - 1 tsp
  • Salt - to taste
  • Sugar - 1 tsp
  • Oil - 5 tbsp
  • Coriander leaves (chopped) - 1 tbsp


1. Heat oil in a thick bottomed pan. Add cumin seeds, cinnamon, cloves, bay leaves, dried red chilli, Green cardamom, black cardamom and sauté for half a minute.

2. Add sugar, ginger paste and garlic paste and continue to sauté for one to two minutes, stirring continuously.

3. Add onions and sauté till golden brown.

4. Add turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder and chicken masala powder. Mix well.

5. Add chopped tomatoes and cook till oil separates from the masala.

6. Add chicken pieces, yogurt and salt and sauté on high heat for 5 minutes.

7. Turn the heat to medium and cover the pan. Cook for 20 minutes stirring occasionally.

8. Add two cups of water, bring it to boil, cover and cook till the chicken is fully done. Add garam masala powder and mix it well. Cook for another two minutes.

9. Turn off the heat. Garnish with coriander leaves.

10. Serve hot with rice, naan, chapatti or pulao.

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