Chicken Curry (Basic)

Manisha Mishra
by Manisha Mishra
4 Servings
1 hr 30 min

After 5 months, I'm cooking nonveg recipe for my husband. Due to this pandemic, we have almost stopped bringing any non veg food to our home. We are totally depended on online store for any household stuffs. Thanks to the online grocery apps for helping us in such crucial condition. Without these apps, our life's would have been in more danger. So, from the bottom of my heart, I thank all them to support & help us in every possible way during this pandemic. So recently we managed to get some fresh fish & chicken.........and as it's sunday, so planned to prepare some Chicken Curry for my husband. It's a simple Odia style chicken curry where first we caramelized the onion with some whole garam masala then we add some indian spices & marinated chicken. Cook untill Chicken is tender.

This Chicken Curry is simple yet delicious when served with steam hot rice or roti. It doesn't contain any fancy ingredients, just simple Indian Masala which is easily available in the market. In my childhood, I remember my mom use to prepare it in a big wok on Sunday for lunch & my entire family just can't wait to eat it. It's quite simple & popular dish among Indians.

The gravy is neither thick nor thin but it's full of flavours due to whole Garam Masala which plays the vital role to make this basic curry extraordinary.

Serve this simple chicken curry with Steam Rice or any Indian bread of your choice.

Check out the detail Recipe below!!!

And comment down below your thoughts on the same, Would love to hear from you!!!!

Recipe details
  • 4  Servings
  • Prep time: 1 Hours Cook time: 30 Minutes Total time: 1 hr 30 min
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For Marination
  • Kashmiri Red chilli powder 1/2 TSP
  • Turmeric powder 1/4 TSP
  • Ginger Garlic paste 1 TSP
  • Garam Masala powder 1/4 TSP
  • Salt 1/2 TSP
  • Chicken (curry cut) 500 GM
For Chicken Curry
  • Vegetable Oil 4 tbsp
  • Green Cardamom 1 piece
  • Bay leaf (small) 1
  • Cinnamon 1/4 inch
  • Shahi Jeera a pinch
  • Ginger garlic paste 1 tbsp
  • Tomato (small) finely chopped 1 nos
  • Onion (large) finely sliced 3 nos.
  • Turmeric powder 1/4 tsp
  • Everest Chicken Masala 2 TSP
  • Red chilli powder 1/2 TSP
  • Coriander leaves 1/2 tsp (optional)
For Marination
Wash chicken and strain water properly.
In a clean bowl add Chicken, Red chilli powder, Turmeric powder, Ginger Garlic paste, Garam Masala powder & Salt.
Mix it all together & allow it to marinate for 1 hour.
For Chicken Curry
After 1 hr, pour 4 tbsp oil in Kadai & allow it to heat.
The add Shahi Jeera, Green Cardamom, Bay leaf & Cinnamon. Saute it untill it turns aromatic.
Now add finely sliced Onions and saute it untill golden brown in colour.
Don't hurry, we need perfect sauteed brown onions as it adds nice colour to the curry.
Once onions are golden brown, add ginger garlic paste and cook it until raw smell goes.
Then add Everest chicken masala, turmeric powder, Kashmiri red chilli powder & salt.
Give it a quick mix and add little warm water. Cook the masala until it's perfectly done.
Now add marinated chicken and mix it well with the masala.
Don't add water, just roast the chicken well with the masala.
Once properly roasted, then add 2 cups of warm water and cook until chicken is tender.
After 25 mins, oil has started to separate & Chicken is perfectly cooked.
So now will add finely chopped tomatoes, cover and cook for more 5 to10 mins.
After 5 mins, gravy has started to thicken & chicken curry is perfectly ready. Add some chopped coriander leaves(optional) too.
Serve it hot with steam rice or any Indian bread of your choice.
  • If you want spicy curry, you can add extra red chilli powder.
  • You can also add coriander powder & jeera powder but I tried to keep it simple & basic.
  • I have used Kashmiri red chilli powder because it adds nice colour to the curry.
  • Make sure the onions are golden brown, as it adds texture & enhance the taste.
Manisha Mishra
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