Mom’s Chicken Curry is a comforting, homemade dish packed with warm spices, tender chicken, and a rich, flavorful gravy. This traditional Indian-style curry is easy to make and perfect for a cozy family dinner. Serve it with steamed rice or fresh naan for a hearty and satisfying meal.
- 2 tbsp oil (vegetable or ghee)
- 1 large onion (finely)
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes (finely chopped)
- 1.5 lbs bone-in chicken, cut into pieces (700g)
- 1 tsp salt (adjust to taste)
- ½ tsp turmeric powder
- 1 tsp red chili powder (adjust for spice level)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- ½ cup plain yogurt (whisked)
- 1.5 cups water or chicken broth
- 2 tbsp fresh cilantro (chopped)
- ½ tsl kasuri methi (dried fenugreek leaves)
- 1 green chili (sliced, optional)
- 1 Sauté the Onions
Heat oil in a heavy-bottomed pan over medium heat. Add chopped onions and sauté until golden brown (about 8-10 minutes).
- 2 Cook the Ginger-Garlic Paste
Add the ginger-garlic paste to the onions and sauté for another minute until fragrant.
- 3 Add Tomatoes & Spices
Stir in chopped tomatoes, salt, turmeric, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes break down and form a thick masala paste (about 5-7 minutes).
- 4 Add Chicken & Yogurt
Add the chicken pieces, mixing well to coat with the masala. Cook for 5 minutes until slightly browned. Reduce heat to low and stir in the whisked yogurt.
- 5 Simmer the Curry
Pour in water or broth, cover, and simmer on low heat for 25-30 minutes until the chicken is tender. Stir occasionally to prevent sticking.
- 6 Final Touches
Sprinkle garam masala, kasuri methi, and fresh cilantro. Let it rest for 5 minutes before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Make-Ahead Tip: Marinate the chicken in yogurt and spices for a few hours or overnight for extra flavor.
- Spice Adjustment: Reduce or increase chili powder according to your spice preference.
- Serving Suggestions: Best served with basmati rice, naan, or paratha.