Chicken Curry recipe – This is a Simple Indian chicken curry cooked with caramelised onions, garlic, and rich spices. Our family-favourite North Indian chicken curry made with simple ingredients and without coconut milk.
Chicken Curry
This easy homestyle Indian chicken curry recipe is one of my all-time favourites. Made without coconut milk, this simple chicken curry comes together with everyday pantry ingredients yet tastes absolutely delicious.
Cooked by my mum, I could eat this curry anytime, anywhere, and never get tired of it! It’s light, fresh, and full of authentic desi flavours—just the kind of chicken curry you crave when you want comforting, home-cooked food.
If you’re looking for a traditional Indian chicken curry recipe that’s rustic, flavourful, and truly authentic, you need to try this one. Passed down from my grandmother to my mum, it’s a family favourite that has been loved for generations.
Everyone who’s tasted my mum’s authentic homestyle chicken curry—friends or family—has instantly fallen in love with it.
Tips to make a delicious chicken curry
For this chicken curry recipe, I stick to the original version because it’s perfect just the way it is. However, you can always adjust the spices to suit your own taste.
The curry tastes best when made with skinless whole chicken, cleaned and cut into small pieces, and cooked with authentic Indian spices.
For the spice mix, I usually use MDH, DPS or Rajah chicken curry powder—these blends give the most authentic flavour compared to other curry powders available in the UK. You can easily find them in Indian/Asian grocery stores or online on my amazon store.
This is a north Indian chicken curry recipe and the recipe does not use coconut milk, making it light, flavourful, and closer to the rustic curries you’d find in Indian homes.
When it comes to consistency, I usually add enough water for a rich, flavourful gravy. But if you prefer a dry version, sauté the chicken on high heat with less water to make a delicious chicken sukka (dry chicken roast). I often cook both versions depending on who I’m serving.
The secret to this delicious yet simple chicken curry is using plenty of onions and garlic—they add sweetness, depth and the perfect base flavour for the curry.
If you love chicken, don’t miss my other popular recipes on the blog like butter chicken, cream chicken , grilled chicken with veggies, Air fryer curry chicken thighs, Easy one pot Chicken pulao recipe (using this leftover chicken Curry) and my spicy favourite—Hari Mirch Murgh (Green Chilli Chicken).
Ingredient and substitutes for Chicken Curry
Mustard oil / ghee – If you don’t have mustard oil, you can use sunflower oil, vegetable oil, or avocado oil. However, mustard oil or ghee gives the curry that authentic North Indian flavour.Mustard oil gives this curry a rustic dhaba style chicken flavour.
Chicken – This recipe works best with bone-in chicken, but you can also use boneless chicken thighs or drumsticks for a quicker version. Avoid chicken breast as it can turn dry.And adjust the cooking time based on the chicken cuts you are using.
Onions , tomatoes, garlic and ginger – These form the base of the curry.
Green chillies – Any hot green chilli variety works. If you like a milder curry, use fewer chillies or deseed the chillies before adding it to the recipe.
Dry spices – Salt, red chilli powder, degi mirch powder, turmeric, Chicken curry powder
Kasuri methi substitute – Dried fenugreek leaves add a beautiful earthy aroma. If you don’t have them, skip it.
Water / gravy consistency – Add more water for a light curry or reduce water and cook on high heat for a thick, rich chicken sukka recipe (dry chicken roast).
✨ Tip: Always sauté the onions, garlic, and spices well before adding chicken. This step enhances the depth of flavour in your chicken curry.
So let’s get cooking our favourite homemade Indian chicken curry recipe .
Recipe Card
Chicken Curry Recipe
Ingredients
- 2 tbsp mustard oil/ ghee You can use any cooking oil, but mustard oil or ghee really enhances the flavour of this dish
- 1 kgs With bone, skinless chicken cleaned and cut
- 4-5 medium sized Onions chopped
- 10-12 cloves garlic Roughly chopped
- 1 inch ginger slice (optional) chopped fine
- 3-4 green chillies thinly slices
- 1 medium sized tomato Roughly chopped
- 1 tsp degi mirch powder
- 2 tbsp chicken masala powder
- salt to taste
- 1 tsp red chilli powder you can adjust the qty to suit your taste
- 1 tsp haldi powder (turmeric powder)
- 1 tsp dried fenugreek leaves/Kasuri methi crushed
- 2 cups water or less depending on what consistency of gravy you want
- few sprigs coriander For garnishing
Instructions
- Make puree of roughly chopped tomato and garlic cloves, and keep aside. This will be used later in the recipe.
- In a pan / Kadai heat oil. If you are using mustard oil ,heat it till it reaches the smoking point.If using ghee or any other cooking oil heat it as you would regularly do.
- Add chopped onions, and saute them nicely till they are light brown.
- If using ginger, add it at this point and sauté till the raw ginger aroma goes away.
- Add degi mirch powder , mix it well with the onions and ginger.
- Add chicken pieces and mix onions and chicken well.
- Add salt, red chilli powder and turmeric powder.
- Cook for 8-10 min till the chicken turns white and is partially cooked.
- Now add the tomato and garlic puree.Mix it well.
- Add Chicken masala powder.Add water. Cover it and let it simmer for 10 min.
- Once chicken is cooked and you have the desired consistency for the gravy, add the crushed dried fenugreek leaves and mix them well.
- Garnish it will coriander and slit chillies.Serve hot with Roti’s or paranthas.
If you try this and like this recipe, please rate it by clicking the stars below. And don’t forget to like , share the recipe and tag us on Instagram or Facebook using #frombowltosoul_ and #frombowltosoul . Please Comment below for any queries, suggestions and ideas .I would love to hear from you.
🍽️ Serving Suggestions for Indian-Style Chicken Curry
This flavour-packed, comforting Indian-style chicken curry pairs beautifully with a range of classic sides. Whether it’s a weekday dinner or a special weekend spread, here are some of the best ways to serve it:
The most classic pairing of this chicken is with Light, fluffy tawa roti, tandoori roti, naan , poori or paranthas. If your chicken has a lot of gravy it pairs beautifully with steamed basmati rice or Jeera rice, as it soaks up the rich curry gravy perfectly. You can add a dollop of ghee or a squeeze of lemon for extra flavour. Pair it with some pickled onions (Sirke wale pyaaz), green chillies, mango pickle, chutney ,papads (poppadoms) and it tastes simply divine.
Cooling yogurt-based sides like cucumber raita, pumpkin raita (Kaddu raita), boondi raita, or just plain dahi balance the warmth of the spices and make the meal feel complete.
You can also serve this chicken as a side with more elaborate meal , pair with a light dal (like moong dal , Kaali daal or urad chana dal) or seasonal greens like palak paneer or mustard greens (Sarson ka saag), for a comforting meal.
Storing Leftover Chicken Curry
Reheat gently on the stovetop or microwave with a splash of water to bring back the creaminess.
Fridge: Store in an airtight container in the refrigerator for up to 3–4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What to Do with Leftover Chicken Curry?
You still have some leftover chicken curry and you don’t want to let that delicious chicken curry go to waste—leftovers are gold!
In fact, chicken curry often tastes even better the next day as the spices deepen and mellow. Here are some smart, delicious, and easy ideas to give your leftover chicken curry a second (or third!) life:
- Make this easy one pot chicken pulao using your leftover chicken curry.This is my favourite way to use my leftover chicken curry.
- Chicken Biryani (Cheats Version )– Heat and cook the leftover chicken curry till its thick. Layer it with cooked basmati rice in a pot or baking dish. Add a splash of ghee, saffron milk, fried onions, and fresh herbs like coriander and mint leaves. Cover and heat gently to infuse the flavours. It’s a quick, no-fuss shortcut chicken biryani that tastes like it took hours!
- Desi Chicken Tacos or Chicken wraps– Heat the chicken curry to thicken it. Shred the chicken pieces. Spoon shredded chicken curry into taco shells or flatbreads . Top with chopped tomatoes, onions, mint yogurt, green chillies and fresh coriander. Squeeze lime juice and add a sprinkle of chaat masala. It’s a bold Indian-Mexican twist to your chicken tacos!
- Chicken Curry Wraps or Kathi Rolls: Use thickened curry (or strain some gravy) as a filling for rotis, tortillas, or parathas. Add pickled onions, chopped coriander, and a squeeze of lime. Roll it up for a satisfying on-the-go meal or your lunchboxes.
- Toasted Sandwiches or Open-Faced Melts– Layer thickened chicken curry (do seperate the bones)onto bread, top with cheese and sliced onions, then grill or toast until golden. Serve with ketchup or chutney for a quick snack or light meal.
- Chicken Curry Pasta- Mix leftover chicken curry with cooked pasta—penne or fusilli work well. Add a splash of cream to turn the curry into a rich, flavourful pasta sauce. Garnish with fresh herbs or parmesan for a bold, fusion twist.
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Hey Anu.. thanks for sharing this recipe.. I am going to try this recipe and will share my feedback soon.. one request ,can you please share some recipes for kid’s lunch packs?
Thanks and loads of love,
Nitin
Hey Shalu.. How r u?
Will await your feedback.Yes will surely share some kids lunch recipes soon.
Thats the area where I struggle everyday with the question”what to pack today?”
But I’m trying to work on it:)
Wow. thanks
Your mum’s homestyle chicken curry sounds absolutely divine! The tradition and love passed down through generations make it even more special.