Quick Homemade Chicken Curry


15 mins


40-45 mins


1 hour



This recipe, though not exactly like traditional Indian curries which require marination, is quicker to make, and suffices for a filling weekday dinner.


  1. Onions – 2 medium
  2. Tomatoes- 4
  3. Ginger Garlic Paste*
  4. Green chilies- 3-4
  5. Red chili Powder
  6. Coriander Powder
  7. Garam Masala***
  8. Kasoori Methi***
  9. Salt
  10. Cumin
  11. Cut and cleaned chicken
  12. Cinnamon- ½ a stick
  13. Cardamom pods- 3
  14. Cloves- 3

*Cloves of ginger and cut garlic can be used as substitutes.


  1. Finely chop 2 onions
  2. Puree Tomatoes
  3. Cut Green Chilies

*Optional: While pureeing the tomatoes, you can mix a little chili powder in the blender. It lends the curry a nice, orange-red color.


  1. Warm a large non stick pan. Pour 2 ½ tablespoons of oil.
  2. Pop the cardamom pods and add them to the pan along with the cinnamon and cloves
  3. Add 1 tablespoon of cumin seeds.
  4. Add cut green chilies.
  5. After cooking for 2- 3 minutes on a low to medium flame, add chopped onions.
  6. Sauté Onions until light brown.
  7. Add 1 teaspoon red chili powder, 1 tablespoon coriander powder, and salt to taste.
  8. Cover and cook for 5 minutes.
  9. Add tomato puree.
  10. Cover and cook until the mixture begins to sputter.
  11. Add the chicken to the mixture and mix thoroughly.
  12. Cover and cook for 25 minutes or until chicken is cooked.
  13. Add water (optional; to add a little volume to gravy).
  14. Once chicken is cooked, open lid and add Kasoori Methi.
  15. Add 1 teaspoon garam Masala, mix well.
  16. Plate and serve hot.

*** These are ingredients commonly found in Indian cuisine. You can find them at your nearest International cuisine store/ Indian store.