Chicken Curry


  • 500 grams chicken, cut into pieces
  • 2 medium-sized onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust according to your taste)
  • 1 tablespoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 3 tablespoons oil
  • Fresh coriander leaves for garnish


Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.

Add the chopped onions and green chilies. Sauté until the onions turn golden brown.

Add ginger-garlic paste and cook for a minute until the raw smell disappears.

Add the chopped tomatoes and cook until they turn soft and mushy.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.

Add the chicken pieces to the pan. Coat the chicken with the masala mixture.

Cover the pan and let the chicken cook on medium heat for about 20-25 minutes, stirring occasionally. The chicken should be cooked through and tender.

Sprinkle garam masala over the chicken curry and mix well.

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice, naan bread, or roti.

Enjoy your flavorful Chicken Curry!

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