There are some curries that you never get tired of, and this is definitely one of them. A proper homestyle Indian chicken curry, with chicken on the bone, potatoes and a lovely thick gravy full of onions, tomatoes and spices. It's the sort of curry our mums would make, the one you'd happily eat with a big plate of rice or fresh roti, going back for just a little more gravy.
This is everyday Indian cooking at its best. Nothing restaurant-style or overly complicated, just good ingredients, a well-cooked masala and a little time on the hob. The onions are cooked until golden, the tomatoes are allowed to soften and release their oil, and the chicken and potatoes simmer together until everything is beautifully tender.
Of course, every family has their own way of making chicken curry. The spices might differ, the gravy might be thicker or thinner, and everyone will tell you their version is the best! This is the way we love making ours, and it's the kind of meal that always goes down well at home.
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Recipe Snapshot
What is authentic homestyle Indian chicken curry? A traditional Indian family-style curry made with chicken on the bone, potatoes, onions, tomatoes and a blend of whole and ground spices. Everything cooks together in a flavourful homemade masala to create a lovely rich gravy.
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: Approximately 1 hour 15 minutes
Servings: 6
Cuisine: Indian
Course: Main Course
Why You'll Love This Recipe
- Proper homestyle cooking - The sort of chicken curry many of us grew up eating, made with familiar ingredients and traditional methods.
- Chicken and potatoes - The potatoes soak up all the lovely flavours of the curry gravy.
- A flavourful homemade masala - Whole spices, golden onions, tomatoes and ground spices build layers of flavour.
- A family favourite - A generous pot of curry that everyone can gather around and enjoy.
Ingredient Notes
Cooking oil: Use a neutral cooking oil such as sunflower or vegetable oil. The oil helps fry the whole spices, soften the onions and cook the masala properly.
Bay Leaves: Fried at the beginning along with the other spices. Optional.
Whole cumin seeds: These are fried at the beginning to release their earthy, aromatic flavour into the oil.
Cinnamon stick: Adds warmth and a subtle sweetness to the curry. It infuses the oil as the whole spices cook.
Green cardamom pods: Lightly crack the pods before adding them so the fragrant seeds inside can release their flavour.
Black peppercorns: Add a gentle, woody warmth to the whole spice mixture.
Cloves: These have a strong, aromatic flavour, so just a few are needed.
Onions: Two medium onions form the base of the curry. Cook them until soft and golden brown, as this gives the masala its depth and sweetness.
Ginger paste: Adds a fresh, warming flavour and is an essential part of the aromatic base.
Garlic paste: Adds savoury depth and balances the sweetness of the cooked onions and tomatoes.
Green chilli paste: Brings heat and a fresh chilli flavour throughout the curry. Adjust the quantity to suit your preference.
Tinned plum tomatoes: Half a tin, blended until smooth, provides the main tomato base. Plum tomatoes work particularly well because of their rich flavour.
Fresh tomatoes: These are optional. Blending and adding two fresh tomatoes alongside the tinned tomatoes gives the gravy an additional layer of tomato flavour.
Salt: Season to taste. Add some with the ground spices and adjust again towards the end of cooking.
Coriander powder: Adds a mild, citrusy and earthy flavour. It is one of the main spices in the masala.
Cumin powder: Gives the curry its characteristic warm, earthy flavour and complements the whole cumin seeds.
Red chilli powder: Adds heat and colour. Adjust according to how spicy you like your curry.
Turmeric powder: Adds an earthy flavour and gives the curry its characteristic golden colour. A little goes a long way.
Garam masala: A warming blend of ground spices that adds fragrance and depth to the curry.
Madras curry powder: Adds another layer of spice and a distinctive curry flavour. It works alongside the individual ground spices rather than replacing them.
Kasuri methi: Dried fenugreek leaves add a distinctive, slightly bitter and aromatic flavour. They are optional, but a lovely addition to the masala.
Chicken: I use one whole chicken cut into 12 pieces. Cooking chicken on the bone adds flavour to the gravy and is typical of this style of homestyle curry. Ask your butcher to cut it into pieces if needed.
Potatoes: Two large potatoes are peeled and cut into chunks. They cook in the curry gravy, absorbing the spices as they soften.
Water: Added towards the end of cooking to loosen the masala and create enough gravy for serving with rice or roti.
How to Make Authentic Homestyle Indian Chicken Curry
1. Fry the whole spices
Heat the oil in a large, heavy-based pot over medium heat. Add the cumin seeds, bay leaves, cinnamon stick, cracked cardamom pods, peppercorns and cloves.
Allow the spices to sizzle gently until fragrant, taking care not to burn them.
2. Cook the onions
Add the diced onions and stir to coat them in the spiced oil.
Cover the pot and cook for approximately 10 minutes, checking and stirring occasionally, until the onions are soft and golden brown.
3. Add the ginger, garlic and green chilli
Add the ginger paste, garlic paste and green chilli paste. Stir well and cook for a couple of minutes until fragrant.
4. Add the tomatoes
Pour in the blended tinned tomatoes. If using fresh tomatoes, add those too.
Cook over medium-high heat for approximately 10 minutes, stirring occasionally, until the tomatoes have cooked down and the oil begins to separate and rise to the surface.
5. Add the ground spices
Add salt, coriander powder, cumin powder, red chilli powder, turmeric, garam masala, Madras curry powder and kasuri methi, if using.
Stir thoroughly to combine and cook over medium-high heat for another 5-10 minutes. The masala should become thick and fragrant, with the oil beginning to separate again.
6. Add the chicken and potatoes
Add the chicken pieces and potato chunks to the pot.
Stir well, making sure everything is coated in the masala. Cover and cook over medium-low heat for approximately 30 minutes, checking and stirring a few times to prevent anything sticking to the bottom of the pot.
7. Add the water and simmer
Pour in 400ml water and stir gently.
Cover and simmer for another 10 minutes, or until the chicken is completely cooked through and the potatoes are tender. The gravy should be rich and well flavoured.
Taste and adjust the salt if needed.
Note: The image above shows a thicker version, before water has been added.
What to Serve With Indian Chicken Curry
This curry is lovely served with freshly cooked basmati rice, which soaks up the gravy beautifully. It is equally good with homemade roti/chapati or naan.
Many of us will tell you that the best way to eat it is to break the chapatti into tiny pieces and mix it in until it becomes cohesive and then take a bite at a time. Also known as 'churi ney kawa nu.' Please tell me if you understand what I am saying here.
You can also serve it with a simple kachumber salad with cucumber and tomato salad, sliced onions and a little yoghurt, mint raita, cucumber raita alongside.
Tips for Making the Best Homestyle Chicken Curry
Take your time with the onions: Cooking the onions until golden brown gives the curry a deeper flavour. Don't rush this stage.
Cook the tomatoes properly: Allow the tomato mixture to reduce until the oil separates. This is an important step in developing the flavour of the masala.
Use chicken on the bone: It gives the gravy a lovely depth of flavour and is particularly good for this style of curry.
Check the potatoes: Cut them into reasonably sized chunks so they hold their shape while cooking. Cooking times can vary depending on the size and variety of potato.
Adjust the chilli: Green chilli paste and red chilli powder both contribute heat. Adjust them according to your preference.
Storage and Reheating
Refrigerator: Allow the curry to cool before transferring it to an airtight container. Refrigerate for up to 3 days.
Freezer: Freeze in suitable airtight containers for up to 3 months. Defrost overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan until piping hot throughout. Add a splash of water if the gravy has thickened during storage.
Frequently Asked Questions
Is this Indian chicken curry restaurant-style?
No. This is a homestyle Indian chicken curry based on the kind of everyday cooking found in Indian family kitchens. It uses chicken on the bone, potatoes and a traditional onion, tomato and spice masala rather than a restaurant-style curry base.
Can I use boneless chicken?
Yes. You can use boneless chicken thighs, although chicken on the bone gives the gravy a deeper flavour. Adjust the cooking time accordingly, as boneless chicken will cook more quickly.
Why do you cook the onions covered?
Covering the onions helps them soften and release moisture as they cook. Keep an eye on them and stir occasionally so they brown evenly without catching on the bottom of the pot.
Why does the oil separate from the masala?
Oil separation is a useful indication that the tomato and spice mixture has cooked down. It helps develop a deeper, more rounded flavour in the curry.
Can I add fresh tomatoes as well as tinned tomatoes?
Yes. The two fresh tomatoes are optional, but they add extra tomato flavour and work well alongside the blended tinned plum tomatoes.
Can I make this curry less spicy?
Yes. Reduce the green chilli paste and red chilli powder to suit your preference. You can still enjoy all the flavour from the other spices without making the curry particularly hot.
Can I make this curry ahead of time?
Yes. The flavours develop further as the curry rests. It is a lovely dish to prepare ahead and reheat gently when needed.
What potatoes are best for chicken curry?
Floury or all-purpose potatoes work well. Cut them into generous chunks so they soften and absorb the curry gravy without breaking down too much.
Can I make this curry without kasuri methi?
Absolutely. Kasuri methi is optional. The curry will still have plenty of flavour from the whole spices, aromatics and ground spice mixture.
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📖 Recipe
Authentic Homestyle Indian Chicken Curry
Ingredients
- ¼ cup cooking oil
- 1 teaspoon whole cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 3 green cardamom pods cracked open
- 5 black peppercorns
- 3 cloves
- 2 medium onions finely diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon green chilli paste
- ½ x 400g tin plum tomatoes blended (approximately 200g)
- 2 fresh tomatoes blended (optional or add more pureed plum tomatoes)
- Salt to taste
- 1½ teaspoon coriander powder
- 1½ teaspoon cumin powder
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon Madras curry powder optional
- 1 teaspoon kasuri methi optional
- 1 whole chicken cut into 12 pieces
- 2 large potatoes peeled and cut into chunks
- 400 ml water
Instructions
Fry the whole spices
- Heat the oil in a large, heavy-based pot over medium heat. Add the cumin seeds, cinnamon stick, cracked cardamom pods, peppercorns and cloves.
- Allow the spices to sizzle gently until fragrant, taking care not to burn them.
Cook the onions
- Add the sliced onions and stir to coat them in the spiced oil.
- Cover the pot and cook for approximately 10 minutes, checking and stirring occasionally, until the onions are soft and golden brown.
Add the ginger, garlic and green chilli
- Add the ginger paste, garlic paste and green chilli paste. Stir well and cook for a couple of minutes until fragrant.
Add the tomatoes
- Pour in the blended tinned tomatoes. If using fresh tomatoes, add those too.
- Cook over medium-high heat for approximately 10 minutes, stirring occasionally, until the tomatoes have cooked down and the oil begins to separate and rise to the surface.
Add the ground spices
- Add salt, coriander powder, cumin powder, red chilli powder, turmeric, garam masala, Madras curry powder and kasuri methi, if using.
- Stir thoroughly to combine and cook over medium-high heat for another 5-10 minutes. The masala should become thick and fragrant, with the oil beginning to separate again.
Add the chicken and potatoes
- Add the chicken pieces and potato chunks to the pot.
- Stir well, making sure everything is coated in the masala. Cover and cook over medium-low heat for approximately 30 minutes, checking and stirring a few times to prevent anything sticking to the bottom of the pot.
Add the water and simmer
- Pour in 400ml water and stir gently.
- Cover and simmer for another 10 minutes, or until the chicken is completely cooked through and the potatoes are tender. The gravy should be rich and well flavoured.
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