Chicken curry is one of our family’s favorite dishes, which we cook very frequently. It is also one of the most beloved dishes worldwide, celebrated for its rich flavors and aromatic spices.
Candidly speaking it’s more than just a meal—it’s a comfort that fills the soul. From the moment the spices hit the pan, the kitchen comes alive with the warmth of home. It’s a dish passed down through generations, carrying with it stories of family dinners, laughter, and love. Each bite brings back memories of gathering around the table, sharing not just food but moments that stay with you long after the meal is over.
This recipe is perfect for those craving home-cooked, authentic black gravy chicken curry with tender chicken pieces, bursting with flavor and warmth.
Authentic Chicken Curry Recipe – Flavorful Indian Comfort Food
About The Recipe
This recipe is special to me because I learned it from my mother. This versatile dish has many variations, such as Butter Chicken, Chicken Tikka Masala, Chicken Handi, and Kadai Chicken, each with its unique twist. But today, we’re going back to the basics with a traditional Chicken Curry made with Onion, authentic Indian spices and simple ingredients that you can easily find in your kitchen.
I’ll guide you through each step with detailed instructions and photos, ensuring you don’t miss a thing. By the end, you’ll have a delicious chicken curry to enjoy with family and friends.
If you're just beginning your cooking journey, take the time to read the entire recipe step-by-step, including the expert tips, so you can create a mouthwatering chicken curry. With a little patience and practice, you'll be able to serve a delicious dish that you can enjoy with your friends and family.
I’ve used simple, natural ingredients to ensure the authentic taste.
For Marination
For Spices (Masala) paste
For preparing the Gravy
For Garnishing
How to cook Delicious Chicken Curry (Step-by-Step Guide)
Ingredients at a Glance
Marinate the chicken
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Thoroughly rinse the curry-cut chicken and pat it dry to remove excess moisture. If curry-cut chicken is unavailable, frozen chicken can also be used.
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In a bowl, combine 2 tablespoons of curd, 1/2 teaspoon turmeric powder, 2 teaspoons ginger-garlic paste, 1 teaspoon chili powder, 1 tablespoon fresh lemon juice, and salt to create the marinade.
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Add the chicken pieces to the marinade, mix well to coat thoroughly, cover the bowl, and refrigerate for at least 1 hour (preferably 2-3 hours or overnight), then let the marinated chicken rest at room temperature for 15-20 minutes before cooking for even results.
Allow the marinated chicken to sit at room temperature for at least 30 minutes before cooking to let the flavors fully develop. For even better results, let the chicken rest overnight in the refrigerator..
Masala paste preparation
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Lightly toast 2 teaspoons of cumin seeds, 1 teaspoon of black pepper, 1 red chili, and 2 teaspoons of coriander seeds in a pan.
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Use a mortar and pestle to crush the roasted spices into a coarse powder.
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Mix 1 tablespoon of ginger-garlic paste with the powder, and add a little water to make a thin paste. Your main masala paste is now ready.
If you prefer not to use homemade masala, you can substitute with ready-made chicken curry masala available in grocery stores.
Curry Preparation
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Heat a deep pan or vessel and pour in 3 to 4 tablespoons of mustard oil.
For a distinctive pungent flavor, we recommend using mustard oil. If you prefer a milder taste, feel free to substitute it with any cooking oil of your choice. -
Once the oil is hot, add 2 cardamom pods, 1 cinnamon stick, 1 dried red chili, 1 to 2 star anise, 1 bay leaf, and 3 to 4 cloves. Stir the spices briefly to release their aroma.
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Add 3 finely chopped onions, 2 chopped green chilies, 3 to 4 garlic cloves (minced), and 1 teaspoon of finely chopped ginger. Sauté the onions until they become soft and turn golden brown.
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Once the onion is golden brown, add the marinated chicken and cook for 8-10 minutes. Add salt to taste and continue stirring.
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Add the masala paste prepared earlier to the pan, ensuring it coats the marinated chicken and onion. Keep stirring.
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After 10 to 15 minutes, you’ll notice the chicken starts releasing its water. Keep cooking in medium to low heat with the lid open until the water evaporates.
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This step may take a bit longer, around 25 to 30 minutes, so be patient. You will notice that your chicken starts to darken, and the oil separates from the chicken. Keep stirring in between to ensure it doesn't stick to the bottom.
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Now is the perfect time to add a little water if you prefer a richer gravy, just to adjust the amount to suit your taste.
Do not add extra water for gravy until the chicken has darkened and the oil separates from the spices. This step is crucial for achieving a truly divine taste. -
Garnish with finely chopped fresh coriander leaves and serve with butter naan, paratha, and steamed rice.
Servings 5
- Amount Per Serving
- Calories 243kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.5g8%
- Trans Fat 0.2g
- Cholesterol 74mg25%
- Sodium 73mg4%
- Potassium 373.6mg11%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 1.5g6%
- Sugars 2g
- Calcium 39 mg
- Iron 2 mg
- Vitamin D 4 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
