Best 3 Authentic Indian Chicken Curry Recipes

Embark on a culinary journey to the vibrant streets of India with this authentic chicken curry recipe. This dish is a symphony of flavors, a blend of aromatic spices and succulent chicken that will tantalize your taste buds and transport you to the heart of this culinary paradise. Our collection of recipes offers a diverse range of options, from the classic and traditional to innovative and modern interpretations. Discover the secrets of creating a rich and flavorful curry sauce, the art of selecting the perfect spices, and the techniques for achieving tender and juicy chicken. From the fiery and robust flavors of the Chettinad Chicken Curry to the creamy and comforting embrace of the Butter Chicken, these recipes will guide you in creating an authentic Indian chicken curry experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC INDIAN CHICKEN CURRY

Authentic Indian Chicken Curry image

I know there are millions of chicken curry recipes, and they differ from home to home. This is a Fresca, Saucy, Chicken Curry to be served with white rice, or Basmati Rice. I grew up off of this very recipe, and omitting the butter, it is a healthy dish. You will love it!

Provided by jazzypriti

Categories Curries

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 -1 1/4 lb of cubed chicken tenders
4 tablespoons olive oil
2 cinnamon sticks
2 teaspoons cumin seeds
6 cloves
1 large yellow onion, diced
7 roma tomatoes, diced up
1 (8 ounce) can tomato sauce
2 teaspoons minced green chilies
1 tablespoon minced gingerroot
3 garlic cloves, minced
1 -2 teaspoon salt
1/2 cup chopped fresh cilantro
1 tablespoon dry coriander powder
1 teaspoon turmeric
1 teaspoon red cayenne pepper or 1 teaspoon paprika
1 teaspoon dry cumin powder
1 teaspoon garam masala powder
1 tablespoon butter
1 cup water

Steps:

In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
Stir and simmer on medium-low for 15 minutes.
Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).

CHEATS CROCK POT INDIAN/PAKISTANI CHICKEN CURRY - SEMI AUTHENTIC

Cheats Crock Pot Indian/Pakistani Chicken Curry - Semi Authentic image

In this curry, I've taken a shortcut and used a jar of pasta sauce and minced ginger and garlic from a jar but the end result would never make you think this isn't an authentic Indian or Pakistani recipe! The spices do a wonderful job of adding a kick to the curry and the aroma is absolutely amazing, thanks to the dried fenugreek. You will keep coming back to this recipe! It's a favourite at my house for those busy days!

Provided by FatimaCooks

Categories Curries

Time 4h2m

Yield 3 serving(s)

Number Of Ingredients 16

Ingredients

450 g chicken breasts, cubes
1 (500 g) jar pasta sauce
1 large onion, chopped very finely
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon salt
3/4 teaspoon red chili powder
1 teaspoon paprika
2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1/2 teaspoon garam masala
1/3 teaspoon turmeric
2 -4 tablespoons dried fenugreek leaves
2 tablespoons oil
1 piece gingerroot, julienne, for garnish
1 tablespoon dried fenugreek leaves, for garnish

Steps:

Throw everything into the crock pot.
Set to low for 4 hours.
Inhale and devour.

MRS. CHITTALURU'S FAMILY (AUTHENTIC INDIAN) CHICKEN CURRY RECIPE

Mrs. Chittaluru's Family (Authentic Indian) Chicken Curry Recipe image

My friend's mom comes to visit him each year from India and is a super cook. This is an amazing recipe which, once you have the ingredients in your spice collection and have done it once or twice, it is a breeze to make. Most of these ingredients can be stored for a long time. Buy them if possible from an Indian grocery store because they are usually cheaper and fresher than a supermarket. I have wowed many guests with this dish and it is time that this recipe goes into the public domain.

Provided by Chef Craigster

Categories Curries

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons ginger (you can easily make this if you want, far better than the jar variety) or 4 tablespoons garlic paste (you can easily make this if you want, far better than the jar variety)
3 tablespoons coriander powder (toasted seeds and ground in the blender is best but fresh powder will work fine)
2 teaspoons cumin powder (toasted seeds and ground in the blender is best but fresh powder will work fine here too)
salt & fresh ground pepper (to taste)
1 teaspoon turmeric
8 whole cloves
8 whole cardamom pods
1 cinnamon stick
4 tablespoons vegetable oil (your favorite)
1 teaspoon cayenne pepper (or to taste) or 1 hot chili pepper
1 1/2 lbs boneless chicken
1 large onion (diced)
1 tomatoes (diced)
2 tablespoons butter (optional)
hot water

Steps:

Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.
Meat Prep: Cut chicken into bite sized pieces.
In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.
Set Aside.
Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.
In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick.
Move it it around for several minutes.
At this point, I remove the clove and cardamom because I hate biting into them later.
Add onions and saute until they are soft and golden.
Take your time on this as this is what makes the gravy creamy, (you don't want burned onions).
Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :)
Add chicken mix from the bowl and cook till the chicken turns color.
Add butter if desired.
Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.
Add tomato and cook for another 2 minutes
Then add hot water to the pan till it barely covers the chicken.
Cook on medium high till you see a lot of bubbling.
Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.

Tips:

Use fresh, high-quality ingredients, especially spices. Fresh spices have more flavor and aroma than pre-ground spices.
Don't be afraid to experiment with different spice combinations. There are many different ways to make a delicious chicken curry, so feel free to adjust the spices to your liking.
Be patient. A good chicken curry takes time to simmer and develop its flavor. Don't rush the process.
Serve chicken curry with a variety of sides, such as rice, naan, or roti. You can also add vegetables to the curry, such as potatoes, carrots, or peas.

Conclusion:

Chicken curry is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a good source of protein and vegetables. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, chicken curry is a great option.

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