This is the chicken curry that I grew up eating – it’s my mom’s recipe. Now that I have a food blog, I’m constantly begging her to share her recipes with me. She hates measuring ingredients, though – like most Indian moms, she eyeballs everything and somehow whips out an awesome dish.
I cook like that sometimes, but I’ve found that my recipes don’t always turn out amazing when I “wing it.” I like keeping track of what I use and how much I’m using. I like seeing how a little something extra can really change a dish. That’s one of the many reasons I started blogging – to record the recipes that I really like.
Well, I’ve finally got my mom’s recipe for her traditional chicken curry, and I’m so excited to be sharing it with you guys. It’s quite fantastic.
This curry was a weekly dish at our house – unlike butter chicken which we’d reserved for special occasions. A typical dinner time meal consisted of this chicken curry, basmati rice (or naan/roti), and a vegetable (like okra, eggplant bharta, or saag).
When you make this dish – consider the quality of your ingredients. I always try to buy organic/local/fresh. Juicy, ripe tomatoes make this dish shine, but if you plan to substitute with canned tomatoes, then use a bit of cane sugar or honey to remove some of the tartness that comes with canned tomatoes.
Ingredients
- 1 1/2 pound skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 white onions chopped
- 1 inch knob ginger minced
- 1 tablespoon garlic minced
- 2 to matoes chopped
- 1 teaspoon salt adjust to taste
- 1 teaspoon freshly ground black peppercorns
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1 cup water
- Cilantro chopped
Instructions
- Heat ghee in a dutch oven or heavy pot over medium heat. Add cumin seeds and a bay leaf.
- When the cumin seeds start to splutter, add the onions an cook for about 10-15 minutes or until they turn golden brown
- Add ginger and garlic. Stir for a minute then add the tomatoes, cover the pot and cook for 5 minutes.
- Add the spices and chicken and mix well. Then add one cup of water, cover and simmer for 20 minutes or until the chicken is done.
- Remove cover and cook for 5 more minutes to reduce the liquid.
- Garnish with cilantro.
Sharon says
My father makes a variation of this as well but it’s so hard to get exact measurements from him. Thank you for this recipe now I can try to make it for him!
Ashley - My Heart Beets says
I hope he loves it! Let me know what he thinks 🙂
Gary says
Our 4 year old declared “this chicken is really good!” I agree. It is really good.
Ashley - My Heart Beets says
Gary, that’s awesome! Happy to hear that you and your 4-year-old liked this 🙂
Nivea says
Another gem from Ashley’s blog …. must try chicken curry so yummy . If you have toddlers tone down the spice but for me abs hubby was perfecto
Ashley - My Heart Beets says
Thank you, Nivea! I’m so glad you like this chicken curry!
Teresa from Australia says
Loved this recipe, I used chicken drumsticks. Definitely cooking this one again – Thanks Ashley
My Heart Beets says
Hi Teresa, that’s great to hear! Thanks for letting me know how this turned out for you with drumsticks 🙂
Jeni says
Thanks for the recipe! I have both meat eaters and vegetarians in my family. Can I start the recipe right up until adding the chicken and then divide the sauce into two pots, one for cooking with chicken and the other for cooking with veg/chickpeas? I would probably double the aromatic/sauce/spice ingredients if I did that. Any tips for cooking two versions of these dishes simultaneously would be welcome!
My Heart Beets says
Hi Jeni, I haven’t tried this so I’m not sure but I think that’ll be fine? If you try, please let me know how it goes!
Erin Mooney says
This is delicious and I’ve made it many times! But I wanted to Kno if I can substitute canned chopped tomatoes for the fresh ones? Thanks!
My Heart Beets says
Erin, that’s so great to hear! Thanks for letting me know how much you like it 🙂 Yes, you can definitely use canned tomatoes!
jadaaaa! says
Hello!!! I browsing your website.
I came across this recipe and I absolutely loved it!!!
super rich tasting, I had to add a little bit more spice for my liking.
I also roasted the peppercorns with the cumin seeds.
It wasn’t as red as the photo you posted ( disappointing on my behalf ) I attempted to add dried red whole chili peppers and more paprika; it added a little more color, but it might just be the chili powder I was using overall. I didn’t use Kashmiri!
Anyways!!! very happy 🙂 I will be making this always.
Next recipe will be biryani !!
My Heart Beets says
I’m so happy to hear that you tried and loved this chicken curry recipe 🙂 I can’t wait to hear what you think of the biriyani!