How to prepare best chicken curry at home

 **Chicken Curry Recipe (How to Make Chicken Curry)**

Chicken curry is a beloved dish made by simmering tender chicken pieces in a spiced onion-tomato gravy. This classic Indian recipe is a staple in many households and is known for its rich flavors, aroma, and comforting taste. If you’re looking for a simple, delicious, and authentic chicken curry recipe, you’re in the right place! This version uses pantry-friendly ingredients and can be made with either bone-in or boneless chicken.

### Why You’ll Love This Recipe

- **Easy to Make:** No fancy equipment or ingredients required.

- **Delicious and Aromatic:** Balanced use of spices brings out deep flavors.

- **Customizable:** Adjust the spice levels and consistency as you like.

- **Perfect for Any Occasion:** Great for family dinners or gatherings.

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### Ingredients

- **Chicken:** 500 grams (bone-in or boneless, cut into medium pieces)

- **Onions:** 2 large, finely chopped

- **Tomatoes:** 2 medium, chopped or pureed

- **Oil:** 3 tablespoons (vegetable or mustard oil)

- **Ginger-Garlic Paste:** 1 tablespoon

- **Green Chilies:** 1-2, slit (optional, adjust to taste)

- **Spices:**  

  - Turmeric Powder: ½ teaspoon  

  - Red Chili Powder: 1 teaspoon  

  - Coriander Powder: 1½ teaspoons  

  - Garam Masala: 1 teaspoon  

  - Cumin Seeds: 1 teaspoon  

  - Whole Spices: 1 bay leaf, 3-4 cloves, 3 green cardamoms, 1 small cinnamon stick

- **Yogurt:** 2 tablespoons (whisked, optional for richness)

- **Salt:** To taste

- **Fresh Coriander Leaves:** For garnish

- **Water:** As needed

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### Instructions

#### 1. **Preparation**

- Wash chicken pieces thoroughly and set aside.

- Chop onions, tomatoes, and slit the green chilies.

#### 2. **Sautéing Spices and Onions**

- Heat oil in a heavy-bottomed pan over medium heat.

- Add cumin seeds and whole spices. Sauté for 30 seconds until fragrant.

- Add onions and sauté until golden brown, stirring regularly to avoid burning.

#### 3. **Add Ginger-Garlic Paste**

- Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.

#### 4. **Cook Tomatoes and Spices**

- Add chopped tomatoes (or puree) and green chilies.

- Sprinkle turmeric, red chili, coriander powder, and salt.

- Cook until tomatoes are soft and oil begins to separate from the masala.

#### 5. **Yogurt and Chicken**

- Reduce heat and add whisked yogurt gradually, stirring continuously to avoid curdling (optional, but adds creaminess).

- Add chicken pieces and mix well to coat with the masala.

- Cook for 3-4 minutes on medium-high heat to seal the juices.

#### 6. **Simmer the Curry**

- Add 1 to 1½ cups of water for desired curry consistency. Stir well.

- Cover and simmer for 20-25 minutes, stirring occasionally. Cook until chicken is tender and flavors meld.

- Add garam masala and adjust salt if needed.

#### 7. **Finishing Touches**

- Garnish with freshly chopped coriander leaves.

- Add a squeeze of lemon juice for extra freshness (optional).

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### Tips for Perfect Chicken Curry

- **For Juicier Chicken:** Use bone-in pieces; they impart more flavor to the curry.

- **Spice Level:** Adjust green chilies and red chili powder to your preference.

- **Consistency:** For a thicker curry, reduce water; for a thinner gravy, add more.

- **Creamier Curry:** Add a splash of coconut milk or cream towards the end, if desired.

- **Make Ahead:** Chicken curry tastes even better the next day as the flavors develop over time.

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### Serving Suggestions

Serve chicken curry hot with steamed basmati rice, jeera rice, roti, naan, or paratha. Accompany with a side of salad, raita, or pickles for a complete meal.

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### Variations

- **South Indian Style:** Add curry leaves, a touch of coconut milk, and a tempering of mustard seeds for a regional twist.

- **Dhaba Style:** Use mustard oil and add kasuri methi (dried fenugreek leaves) for a robust flavor.

- **Healthier Version:** Use less oil and opt for skinless chicken breast.

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### FAQs

**Q: Can I use store-bought curry powder?**  

A: Yes, but homemade spice blends offer fresher flavors. Add about 2 tablespoons if using curry powder.

**Q: Can I make this curry in advance?**  

A: Absolutely! The taste improves as it rests. Store in the refrigerator for up to 2 days.

**Q: Can I freeze chicken curry?**  

A: Yes. Cool completely, then freeze in airtight containers for up to one month. Thaw and reheat before serving.

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Enjoy this flavorful chicken curry as a comforting meal any day of the week. With its vibrant spices and tender chicken, it’s sure to become a family favorite!