When it comes to recreating the rich and aromatic flavours of Indian cuisine, simplicity and balance are key. This recipe takes inspiration from a packaged curry base and transforms it into a homemade masterpiece using fresh and pantry-friendly ingredients. By combining everyday spices with classic aromatics like onion, garlic, and ginger, this dish delivers the comforting warmth and complexity you’d expect from an Indian curry—all without relying on prepackaged mixes.
The secret to this recipe lies in its careful layering of flavours. Whole spices like cinnamon, cardamom, and cloves infuse the oil with depth, while ground spices such as turmeric, coriander, and red chilli powder provide vibrant colour and a gentle heat. A touch of yoghurt adds creaminess and tang, while fresh tomato and a splash of vinegar replicate the acidity that balances the dish perfectly. The result is a curry that’s rich, aromatic, and bursting with authentic flavours.
Whether you’re an experienced home cook or just starting to explore Indian cuisine, this recipe is approachable and adaptable. With its straightforward method and flexible ingredient list, you can easily customise the heat level or tweak the flavours to suit your palate. Serve this delicious curry with steamed rice, naan, or roti, and you’ll have a restaurant-quality meal right from your own kitchen.
Ingredients
- 500 gram chicken meat (boneless or bone-in, as preferred)
- 2 medium onions (finely chopped or blended into a paste)
- 3 tablespoons neutral oil (e.g., sunflower or canola oil)
- 2 tablespoons fresh coriander leaves (finely chopped (plus more for garnish))
- 3 cloves garlic (minced or grated)
- 1 tablespoon ginger (minced or grated)
- 1 medium tomato (finely chopped or blended)
- 1 green chili (finely chopped, adjust to taste)
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper powder
- 1 black cardamom pod
- 1 cinnamon stick
- 1/4 teaspoon black cumin seeds (or regular cumin if unavailable)
- 1 bay leaf
- 2 cloves
- 1 green cardamom pod
- 1/2 teaspoon dried fenugreek leaves (optional, crushed)
- salt (to taste)
- 1 tablespoon vinegar (for acidity)
Instructions
Prepare the Chicken:
- Mix the chicken with 30 grams of yoghurt, a pinch of turmeric, and a dash of salt. Set aside to marinate while you prepare the curry base.
Cook the Curry Base:
- Heat oil in a pan over medium heat. Add the cumin seeds, black cardamom, green cardamom, cloves, cinnamon stick, bay leaf, and black cumin seeds. Fry for 30 seconds until aromatic.
- Add the onion paste or finely chopped onions. Sauté until golden brown, about 7–10 minutes.
- Stir in the garlic, ginger, and green chilli. Cook for another 2–3 minutes.
- Add the chopped tomato and cook until the oil separates, about 5 minutes.
- Mix in the ground coriander, red chilli powder, turmeric, and a little salt. Stir well to combine.
Cook the Chicken:
- Add the marinated chicken to the pan. Stir to coat it in the spice mixture. Cook for 5 minutes, stirring occasionally.
- Add 250ml water, cover, and simmer for 15–20 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
- Stir in the crushed fenugreek leaves and vinegar. Adjust salt and spice levels as needed. Simmer for another 2 minutes.
Serve:
- Garnish with fresh coriander leaves. Serve hot with rice, naan, or roti.
Nutritional Information
- Per serving
- Energy: 352 kcal / 1471 kJ
- Fat: 16.3 g
- Protein: 40.8 g
- Carbs: 8.9 g
