Indian Chicken Curry Recipe Easy Dinner in 30 Minutes

The aroma of simmering spices, the rich, creamy sauce, and tender chicken pieces—this irresistible Indian chicken curry recipe is everything you need for a comforting yet quick dinner. It’s the kind of dish that warms your soul and fills your home with the most tantalizing smells. I first learned this recipe from a friend during a family gathering, and honestly, it became my go-to curry for weeknight dinners. It’s easy, flavorful, and ready in just 30 minutes!

What sets this recipe apart is its simplicity. You don’t need complicated techniques or specialty ingredients. With pantry staples like onions, tomatoes, and a handful of spices, you can whip up a restaurant-worthy Indian chicken curry. Whether you’re new to cooking Indian food or a seasoned pro, this recipe is sure to become a favorite. It’s perfect for busy families, curry lovers, or anyone looking to spice up their dinner routine!

Let me share my tried-and-tested Indian chicken curry recipe with you—one I’ve perfected over countless dinners. It’s quick, easy, and packed with bold flavors that’ll have everyone asking for seconds!

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, this curry is perfect for busy weeknights or last-minute meal plans.
• Simple Ingredients: Made with everyday kitchen staples, you won’t need to hunt down hard-to-find items.
• Bold Flavors: The blend of spices creates a deep, rich flavor that’s absolutely irresistible.
• Versatile: Serve it with rice, naan, or roti—it pairs beautifully with all your favorite sides.
• Family-Friendly: Adjust the spice level to suit everyone, from kids to spice enthusiasts.
• No Special Skills Required: Even if you’re new to cooking, the simple steps will guide you through without stress.

This recipe stands out because it delivers authentic Indian flavors without overwhelming you with complexity. The balance of spices, the creamy texture, and the tender chicken make it an unforgettable dinner option. Honestly, it’s the kind of dish that’s as comforting as it is impressive. Whether you’re treating guests or making a cozy meal for yourself, this Indian chicken curry recipe never disappoints!

What Ingredients You Will Need

This Indian chicken curry recipe is all about bold, comforting flavors with simple ingredients you likely already have. Here’s what you’ll need:

• Chicken: 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces.
• Onion: 1 large onion, finely chopped (adds sweetness and depth).
• Tomatoes: 2 medium tomatoes, pureed or finely chopped (creates the base of the curry).
• Garlic & Ginger: 4 cloves garlic and 1-inch piece of ginger, minced (essential for authentic flavor).
• Spices:
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp chili powder (adjust for spice level)
• Yogurt: 1/4 cup (60 ml) plain yogurt (adds creaminess).
• Oil: 2 tbsp vegetable oil or ghee (for cooking).
• Water or Stock: 1/2 cup (120 ml) for the curry sauce.
• Fresh Cilantro: Chopped, for garnish (optional but highly recommended).
• Salt: To taste.

If you’re missing any spices, don’t worry—most can be substituted or omitted without drastically changing the flavor. For example, use paprika instead of chili powder for a milder heat, or skip garam masala if you don’t have it on hand.

Equipment Needed

• Large Pan or Skillet: A heavy-bottomed pan works best to evenly cook the curry.
• Knife and Cutting Board: For chopping onions, tomatoes, and chicken.
• Spatula or Wooden Spoon: To stir the curry without scratching your pan.
• Blender or Food Processor: Optional, for pureeing tomatoes (you can chop them finely instead).
• Measuring Spoons: For accurate spice measurements.

Don’t worry if you don’t have a blender for the tomatoes—finely chopped tomatoes work just as well. For the pan, I’ve had great results using both non-stick and cast iron, so use whatever you have handy!

Preparation Method

1. Prep the Ingredients: Chop the onion, tomatoes, ginger, and garlic. Cut the chicken into bite-sized pieces.
2. Cook the Onion: Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add Garlic & Ginger: Stir in the minced garlic and ginger. Cook for 1-2 minutes until fragrant.
4. Add Spices: Sprinkle in turmeric, coriander, cumin, and chili powder. Stir well and cook for 30 seconds to bloom the spices.
5. Add Tomatoes: Add the pureed or chopped tomatoes. Cook until the mixture thickens and the oil starts to separate, about 5 minutes.
6. Add Chicken: Stir in the chicken pieces, ensuring they’re coated with the spice mixture. Cook for 5 minutes, stirring occasionally.
7. Add Yogurt: Reduce the heat to low and mix in the yogurt. Stir continuously to prevent curdling.
8. Simmer: Add water or stock to create the curry sauce. Cover and let it simmer for 10 minutes until the chicken is tender and cooked through.
9. Finish with Garam Masala: Stir in garam masala and cook for 2 more minutes.
10. Garnish: Sprinkle with fresh cilantro before serving.

Pro tip: If your curry feels too thick, add a splash of water; if it’s too thin, cook uncovered for a few minutes to thicken it up. Taste and adjust the salt and spice level before serving!

Cooking Tips & Techniques

• Bloom Your Spices: Cooking the spices in oil releases their flavors and prevents a raw taste.
• Prevent Yogurt Curdling: Use room-temperature yogurt and stir continuously when adding it to hot curry.
• Don’t Rush the Onion: Browning the onion properly is key to a flavorful curry base.
• Adjust Spice Levels: If you’re serving kids or those sensitive to heat, reduce the chili powder or use paprika instead.
• Use Fresh Ingredients: Fresh garlic, ginger, and cilantro make a big difference in flavor.

These tips come from years of cooking Indian chicken curry for my family, tweaking the recipe to get it just right. Trust me—small details like cooking onions until golden or blooming the spices will elevate your curry!

Variations & Adaptations

• Vegetarian Option: Substitute chicken with chickpeas, paneer, or tofu for a delicious vegetarian curry.
• Low-Carb Version: Serve with cauliflower rice instead of regular rice to keep it keto-friendly.
• Seasonal Twist: Add seasonal vegetables like bell peppers, zucchini, or spinach for extra nutrition.
• Spice Adjustments: Use smoked paprika for a milder flavor or add extra chili powder for heat lovers.

One of my favorite variations is swapping chicken for shrimp—it cooks faster and pairs beautifully with the creamy curry sauce!

Serving & Storage Suggestions

This Indian chicken curry is best served hot, straight from the pan. Pair it with:

• Steamed basmati rice
• Warm naan or roti
• Cucumber raita for a cooling side
• Pickled onions for a tangy contrast

For leftovers, store the curry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a pan over medium heat, adding a splash of water if the sauce thickens too much. This curry also freezes well—just freeze in individual portions and thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Here’s what you can expect per serving (approximate):

• Calories: 300-350
• Protein: 25 g
• Fat: 15 g
• Carbohydrates: 10 g

This recipe is packed with protein from the chicken and yogurt, making it a satisfying, healthy dinner option. The spices like turmeric and ginger also have anti-inflammatory properties, while the tomatoes provide a boost of antioxidants.

Conclusion

If you’re looking for a quick, flavorful dinner, this Indian chicken curry recipe is a must-try. It’s easy to make, packed with bold flavors, and endlessly versatile. You can adapt it to your taste preferences or dietary needs, making it a staple in your weekly meal rotation.

Whenever I make this curry, it’s a hit with my family—there’s never a drop left in the pan! I hope you love it as much as we do. Don’t forget to share your thoughts in the comments or tag me if you try the recipe. Happy cooking!

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and add extra flavor to the curry.

Is this curry spicy?

The spice level is moderate, but you can adjust it by reducing or increasing the chili powder.

Can I make this curry ahead of time?

Yes, the flavors deepen as it sits. Make it a day ahead and refrigerate—it reheats beautifully!

What can I serve this curry with?

It pairs perfectly with steamed rice, naan, roti, or even cauliflower rice.

How can I thicken the curry sauce?

If the sauce is too thin, simmer uncovered for a few minutes until it reaches your desired consistency.