7 Chicken Curry Recipes to Make and Enjoy

There are a variety of chicken curry dishes which are an enjoyable aspect within Indian cuisine.

Whether it be mild or spicy, in a rich sauce or dry, there is something for everyone. They may have originated in India, but their popularity has seen them in all corners of the world.

Curries are the centrepiece in every Indian restaurant where the cooks put their own twist on the original recipe.

Not only are they delicious but they are also versatile. Ingredients can be changed to suit one’s preference. That can range from spices to the meat.

When specifically looking at chicken curries, they differ from one another. Each curry offers a range of tastes, textures and even cooking methods, which makes each one unique.

From well-known classics to more modern dishes, there is a chicken curry dish for everyone.

Here are seven recipes to make and enjoy at home.

Chicken Tikka Masala

Chicken tikka masala is arguably the most popular chicken curry dish.

Pieces of marinated chicken are cooked before they are stirred into a richly-flavoured tomato sauce.

Although it is not a traditional Indian dish, it is a major part of many Indian restaurants and takeaways and it is one which you can make at home.

Ingredients

• 900g chicken, boneless and skinless
• 6 Garlic cloves, chopped
• 2-inch piece ginger, minced
• 4 tsp turmeric
• 2 tsp garam masala
• 2 tsp coriander powder
• 2 tsp cumin powder
• 2 cups whole milk yoghurt
• 1 Onion, sliced
• 170g tomato puree
• 6 Cardamom pods, crushed
• 790g can of chopped tomatoes
• 2 cups heavy cream
• ½ tsp dried chillies
• ¼ cup vegetable oil
• 1 tbsp salt
• A small bunch of coriander, chopped

Method

1. In a bowl, mix together the garlic, ginger, turmeric, garam masala, coriander and cumin. Divide the mixture in half then add one half to a bowl with yoghurt and salt. Add the chicken, mix well then marinate in the fridge for at least three hours.
2. In a deep pot, add the oil then add the onion, tomato puree, cardamom and dried chillies. Cook for five minutes until the onions are soft and the paste has darkened.
3. Add the other half of the spice mixture along with the tomatoes. Bring to a boil and scrape up any bits stuck to the pot. When boiling, reduce the heat and simmer for a few minutes.
4. Pour in the cream and add the coriander. Simmer for approximately 30 minutes or until the sauce thickens.
5. Meanwhile, preheat the oven to 190°C and line a baking tray with foil. Place the marinated chicken onto the tray and cook for approximately 15 minutes per side.
6. Remove from the oven and let the chicken cool slightly. Cut into small pieces and add them to the sauce to finish cooking.
7. Simmer for 20 minutes or until the chicken is cooked through. Serve the chicken tikka masala with rice and naan.

This recipe was adapted from Macheesmo.

Butter Chicken

Butter chicken is hugely popular within Indian cuisine as it is pieces of tender, smoky tandoori chicken cooked in a rich, buttery and spicy sauce.

There are distinct flavours of fenugreek leaves and cream but it is the Kashmiri red chilli powder which gives the sauce it’s recognisable colour.

This particular recipe calls for the tandoori chicken to be made prior to making butter chicken.

Ingredients

• 750g cooked tandoori chicken
• 1½ tbsp unsalted butter
• 5 green cardamom pod, lightly crushed
• 1-inch cinnamon stick
• 4 Cloves
• 1 Onion, finely chopped
• 1 tsp ginger, grated
• 2 Green chillies, slit lengthwise
• 1 tsp Kashmiri chilli powder (or mild paprika)
• ½ tsp garam masala
• 3 tbsp tomato puree
• 150ml double cream
• 2 tbsp honey
• 1 tbsp dried fenugreek powder
• Salt to taste
• Coriander leaves, chopped (to garnish)

Method

1. Make tandoori chicken to suit your taste preference then set aside.
2. To make the sauce, heat a large saucepan and add the butter. Add the green cardamom, cinnamon stick and cloves and fry for 20 seconds.
3. Add the onions and cook for five minutes or until they start to change colour.
4. Stir in the ginger and green chillies. Fry for a further minute then add the chilli powder, garam masala powder along with the tomato puree. Stir well.
5. Gradually pour in the double cream, stirring continuously to ensure everything has fully combined. Reduce the heat and simmer for three minutes. If the sauce becomes too thick, add a splash of water.
6. Stir in the honey and fenugreek powder.
7. Place the chicken into the pan and simmer for around 10 minutes. Garnish then serve with roti or naan.

This recipe was inspired by Maunika Gowardhan.

Chicken Jalfrezi

Chicken jalfrezi is a popular chicken curry dish which uses Chinese cooking techniques. A mixture of green peppers, onions and fresh chillies are stir-fried to create a base.

The marinated chicken is then added. Tomatoes and various spices are also added.

Jalfrezi has a thick sauce but is dry, meaning that the meat and vegetables are the main attraction.

Ingredients

• 3 Chicken breast, diced
• 1 tsp ground cumin
• 1 tsp coriander powder
• ½ Onion, sliced
• 1 tsp turmeric
• 1 Red pepper, chopped
• 2 Red chillies, finely chopped
• 1 Yellow pepper, chopped
• 2 tsp garam masala
• A handful of coriander leaves, chopped

For the Sauce

• ½ Onion, chopped
• Vegetable oil
• 2 Garlic cloves, chopped
• 1 Green chilli, finely chopped
• 1 tbsp coriander powder
• 400g can plum tomatoes
• 1 tbsp ground cumin
• 1 tsp turmeric
• 300ml water

Method

1. In a bowl, coat the chicken in cumin, coriander and turmeric. Cover and leave to marinate in the fridge.
2. To make the sauce, heat oil in a pan. Add onion, garlic and green chilli to the pan and fry for five minutes until browned.
3. Add water to the pan, reduce the heat and simmer for 20 minutes. Blend the tomatoes until it has a smooth consistency.
4. In another pan, add oil and add coriander, cumin and turmeric. Fry for one minute. Add the tomatoes and simmer for 10 minutes.
5. Blend the onion mixture and add to the tomato sauce. Season generously and simmer for 20 minutes.
6. In a pan, add oil and fry the chicken, stirring continuously.
7. Reduce the heat and add the sliced onion, peppers and red chillies. Stir until the onions and pepper soften. Add the sauce to the chicken and simmer for 20 minutes. Add a little water if it becomes too thick.
8. Sprinkle with garam masala and coriander leaves. Serve with rice or naan.

Chicken Korma

Korma is one of the most popular chicken curries as it appeals to those who are not fans of spicy food.

This rich north Indian curry is commonly made with chicken that has been marinated in a mixture of mild spices and yoghurt.

Typically, flavoursome spices such as ginger, cardamom, cinnamon and cumin are used for the marinade.

Korma differs from most curries because it involves little to no spice. Instead of a rich and spicy flavour that is common within Indian curries, korma holds more of a sweet and creamy taste.

Ingredients

• 4 Chicken breasts, diced
• 4 Garlic Cloves, crushed
• 2cm ginger, chopped
• 6 tbsp yoghurt
• 1 Onion, finely chopped
• 2 tbsp ground coconut
• 3 tbsp ground almonds
• 1 tbsp flaked almonds, toasted (optional)
• Rapeseed oil
• 1 tsp turmeric
• 1 tsp ground cumin
• 2 Bay leaves
• 1 tsp coriander powder
• 4 cardamom pods
• 2 Cloves
• 1cm cinnamon stick
• ½ tbsp tomato purée
• 1 tsp red chilli powder
• Salt, to taste
• 1 tsp garam masala

Method

1. Put garlic, ginger, ground almonds and six tablespoons of water into a blender and blend to a smooth paste.
2. Add oil in a pan and when very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick. Stir for 10 seconds.
3. Stir in the onions and cook until browned.
4. Reduce the heat and add the spice paste, along with the cumin, coriander and red chilli powder. Stir for three minutes, then add the purée and stir for one minute.
5. Add the chicken, salt, yoghurt, garam masala, ground coconut and 150ml water.
6. Bring to a simmer then cover the pan. Turn the heat to low and gently simmer for 25 minutes until the chicken is cooked through.
7. Remove the cinnamon sticks and bay leaves.
8. Garnish with flaked almonds if desired and serve on a bed of basmati rice or with naan.

Chicken Madras

The actual madras curry was invented by Indian restaurants in the UK as a hotter version of the standard curry to please more diners.

As it is not a traditional dish, the flavours and consistency can vary from place to place.

It is served in lots of sauce and has a distinctive red colour. Chilli powder, garam masala, cumin and turmeric give it a fragrant and fiery taste.

Ingredients

• 800g pre-cooked chicken
• 2 tbsp ghee/vegetable oil
• 2 – 4 dried Kashmiri chillies
• A few green cardamom pods
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp tomato paste
• 2 Chilli peppers, finely chopped
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 – 2 tbsp Madras curry powder
• 1 tsp turmeric
• 1 – 2 tbsp red chilli powder
• 750ml heated base curry sauce
• 1 – 2 tbsp mango chutney
• Salt to taste
• Fresh coriander to garnish
• A pinch of garam masala (Optional)

Method

1. Heat the ghee-oil in a large pan and add the dried chillies and cardamom. When sizzling, add the ginger paste, garlic paste, tomato paste and chopped chillies.
2. Fry for 15 seconds then add cumin, coriander powder, chilli powder, curry powder and turmeric. Mix well then heat the base curry sauce and add along with the mango chutney.
3. Add the chicken and allow it to simmer for three minutes.
4. Season and sprinkle with coriander. Add some garam masala on top before serving.

Malvani Chicken Curry

Malvani chicken curry is a fiery dish with a coconut base which originates from the Konkan region of Maharashtra.

The chicken is cooked in a rich coconut sauce along with a spicy Malvani masala.

This is a delectable chicken curry that will leave your tastebuds tingling.

Ingredients

• 1 kg chicken, cut into medium-sized pieces

For the Curry

• 80ml water
• 3 tbsp refined oil
• 3 Onions, finely chopped
• A handful of coconut, grated
• A handful of coriander leaves

For the Malvani Masala

• 1 Bay leaf
• ½ tsp nutmeg
• 6 Cloves
• 6 Dry red chillies
• 10 Black peppercorns
• 1 large cinnamon stick
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp red chilli powder
• ½ tsp turmeric powder

For the Coconut Masala Paste

• 3 Green chillies
• 5-6 Garlic cloves
• 1 Coconut, grated
• ¾-inch ginger

Method

1. Dry roast the Malvani masala ingredients before coarsely grinding them.
2. Grind the coconut masala ingredients into a paste.
3. Meanwhile, heat some oil in a pan and add the onions and coconut masala. Stir and let them cook for 10 minutes.
4. Add four teaspoons of the Malvani masala, red chilli powder and salt.
5. Stir in the chicken then add the water. Reduce the heat and let the curry simmer for 40 minutes until the sauce has thickened and the chicken is tender.
6. Garnish with coriander leaves and grated coconut before serving.

This recipe was inspired by NDTV Food.

Sali Marghi

Sali marghi is a delicious Parsi-style chicken curry which is tangy and spicy.

The chicken is cooked in a tangy tomato sauce and topped with crispy fried potato strings.

The dish has a unique flavour and preparation, meaning it is a delightful option to have at a dinner party.

Ingredients

• 1 tsp oil
• 1 cup onions
• 1 tsp ginger
• 1 tsp ginger-garlic paste
• 1 cup tomato puree
• ½ tsp red chilli powder
• ½ tsp turmeric
• 1 tsp chopped green chillies
• ½ tsp garam masala
• 500g chicken, cut into medium-sized pieces
• 1 cup water
• 1 tsp cumin powder

For the Sali

• 3 Potatoes
• Salt to taste
• Oil for deep-frying

Method

1. In a non-stick pan, heat some oil. Add the onions, ginger, ginger-garlic paste and tomato puree. Cook for four minutes.
2. Add red chilli powder, turmeric, green chillies and garam masala. Mix well then add the chicken, salt and water. Reduce the heat and simmer for 20 minutes.
3. Meanwhile, cut the potatoes into thin strips then place into a bowl and soak in water. Add salt and leave for 15 minutes.
4. Heat the oil in a wok and fry the potatoes in small batches. Fry until golden then drain on kitchen paper.
5. Stir the cumin powder into the chicken and cook for a further eight minutes. Top with the potatoes and serve.

This recipe was inspired by Living Foodz.

Different tastes and textures are what make chicken curries so popular among foodies.

There is something for everyone and as more people are willing to experiment with flavours, new and exciting taste combinations will come to fruition.