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My family's Sunday Special Chicken curry recipe

A spicy and easy traditional Indian chicken curry recipe
5 from 4 votes
Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 4


  • Large heavy bottomed pot with Lid/Pressure cooker/ Instant Pot / slow cooker
  • Spice grinder
  • Blender
  • Knife
  • Chopping Board


For marinating overnight

  • 1.25 Kilos Chicken - curry pieces / 1 medium sized whole
  • 25 gm fresh coriander
  • 1 tbsp toasted Dhane/coriander seeds
  • 1 tsp Toasted Jeere/ Cumin
  • 3 cloves Lasun/Garlic
  • 15 gms Aale/Ginger
  • 2 Dry Laal Mirchya/ Red Chillies
  • 2 Dry Kashmiri Laal Mirchya/ Red Chillies
  • 2 Hirvya Mirchya/ Spicy Green chillies
  • 2.5 tsp Halad/Turmeric powder
  • 2 tsp Meeth/Salt
  • 1 tbsp Tel/ Cooking Oil

Tomato-Onion Mix for the gravy

  • 1 tbsp from the marinade above
  • 2 medium Ripe Tomatoes
  • 2 medium Kaande/Red Onions/ Bombay Onions
  • 2 cloves Lasun/Garlic
  • 10 gm Aale/Fresh Ginger
  • 5 gm Fresh coriander leaves

For the Phodni/ Tadka

  • 2 tbsp Tel/ Oil
  • 1 tbsp Sajuk Tuj/ Pure ghee
  • 2 Tamalpatra/Bay Leaves
  • 1 small piece of Dalchini/Cinnamon stick
  • Pinch Hing/Asafoetida
  • 3 tbsp Garam Masala
  • 2 tsp Coriander powder
  • 2 tsp Halad/ Turmeric powder
  • 3 tsp Laal Tikhat/ Extra Hot Red chilli powder
  • 1 tsp Meeth/ Salt - or as per taste


  • One dry red Kashmiri chilli and one green chilli sautéed insome oil /ghee
  • Few fresh leaves of coriander to tear and scatter on top


  • Wash the chicken curry pieces and place in a large mixing bowl. I always use chicken without skin
    Whole chicken before marination
  • Make a thick paste in the mixer-grinder/ blender using all theingredients , asfmentionedabove for the marinade.Ensure the consistency is that of a thick paste and not a watery mixture
    Marinade for chicken
  • Using a sharp knife make small cuts to the chicken flesh to allow the marinade to really penetrate inside the chicken, this will ensure that each piece is flavourful and not just from the outside
  • Apply the marinade onto the washed chicken curry pieces, season with some salt and a splash of oil. Mariante overnight in the refigerator
    Marinade for chicken ready
  • The next day get the marinated chicken out of the refrigerator about an hour before cooking
  • While the chicken is coming to room temperature, make the puree usingall the ingredients as mentioned above for the tomato and onion mixture. Ensure this mixture it is not watery. Set aside.
  • Heat oil in a heavy-bottomed pan or a pressure cooker
  • When the oil is hot, add the asafoetida, sauté the bay leaf and cinnamon stick (dry red kashmiri chilli at this stage is optional)
  • Add the garam masala, coriander powder and sauté
  • Then add the onion-tomato mixture and cook for under two minutes until the mixture thickens
  • Now add in the marinated chicken stir and some water, mix well. Add the red chilli powder turmeric powder and salt
    Chicken gravy consistency
  • Add just enough water to allow for a thick gray. Stir , cover and cook on a medium flame until the gravy begins to boil
  • Cover and cook until the chicken is totally cooked through and the oil seperates, this shoud take approximately 20 minutes on a low flame. Stir occasionaly to ensure the gravy does not dry out In the pressure cooker this takes two whistles - for a large bird three whistles
  • Garnish with roughly chopped fresh coriander leaves and the fried red kashmiri chilli and green chilli
  • Serve hot with a side of pipping hot jeera rice and some cucumber raita