There are so many variations in making Chicken Curry. The spices and method used in one region is different from the other. Even with small changes in the cooking method and spices used, the curry taste is changed.

Here, in this chicken curry, I marinated the chicken with very few ingredients and used onion paste instead of chopped onions to give more thicker gravy to the dish. Just used cumin and coriander powders.

Preparation Time: 10 minutes

Cook Time: 30 minutes

Serves: 3-4


Chicken : 500 grams

Lemon juice : 1 teaspoon

Onion : 2 large chopped and blend into paste

Ginger garlic paste : 1 tablespoon + 1 teaspoon

Tomatoes : 3 large chopped

Cumin seeds: 1 teaspoon

Bay leaf : 1

Cardamom : 4

Cloves : 4

Cinnamon : 2 inch stick

turmeric: 1/2 teaspoon

Green chilli : 2 slit

Red chilli powder : 2 teaspoons

Cumin powder: 1 teaspoon

Coriander powder : 1 teaspoon

Salt to taste

cilantro/coriander leaves : To garnish


Clean and Wash the chicken. Add 1 tablespoon of ginger garlic paste, 1 teaspoon salt, lemon juice and mix well. Marinate it for 20 minutes.

Heat oil in a pan and add, bay leaf, cumin, cardamom, cloves, cinnamon stick and fry for 1 minute. Add green chillies, onion paste and sauce for 5 minutes or the raw smell of the onion goes away. Add 1 teaspoon of ginger garlic paste and sauce for 30 seconds.

Add turmeric, red chilli powder and stir. Add chopped tomatoes and cook until they turn mushy. Now, add the chicken pieces, salt and stir. Cook for 10 minutes and add one cup of water. Close lid and cook for 10 more minutes or until the gravy is thick.

Add cumin and coriander powder, mix well and cook for 5 minutes. Garnish with cilantro.

Serve hot with rice or roti.