Easy Home-Made Chicken Curry – Quick Indian Chicken Curry Recipe

Nothing says comfort like a steaming bowl of home-made chicken curry. This quick Indian chicken curry is perfect for busy weeknights or a cosy weekend especially when the crispy air of autumn beckons because it needs no marination. With fragrant whole spices, golden onions and a rich tomato gravy, it delivers authentic flavour in less than an hour. Serve it with fluffy basmati rice, warm naan or buttery parathas for a meal that tastes straight from an Indian kitchen.

This recipe uses everyday ingredients—fresh or canned tomatoes, a handful of aromatic spices and tender chicken breast—making it one of the most searched chicken curry recipes for good reason.

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Ingredients

500 g chicken breast fillet, cut into small pieces

2 tablespoons butter

2 tablespoons neutral oil

2 medium onions, thinly sliced

4 fresh tomatoes, or 400 g canned tomatoes, blended with 4–5 fresh coriander leaves

4–5 cloves garlic, finely chopped

1-inch piece ginger, peeled and coarsely crushed

1 teaspoon cumin powder

1 teaspoon coriander powder (or lightly crushed seeds)

1 teaspoon turmeric powder

1 teaspoon red chilli powder (adjust to taste)

1 teaspoon garam masala

1 tablespoon dried fenugreek leaves (kasuri methi), crushed

Whole spices: 1-inch cinnamon stick, 2 cloves, 1 teaspoon cumin seeds, 1 black cardamom, 2 green cardamoms

1 tablespoon thick yogurt or double cream

A handful of chopped coriander leaves

1 green chilli, chopped (optional)

Salt to taste

Method

1. Heat butter and oil in a pan and slowly caramelise the sliced onions until they are deep golden and sweet, about fifteen minutes. Remove the onions from the pan and set aside.

2. In the same pan, add the whole spices—cinnamon stick, cloves, black and green cardamoms and cumin seeds. When the spices sizzle, stir in the chopped garlic and cook until fragrant.

3. Add the tomato–coriander puree along with crushed ginger and chopped green chilli, if using. Cover and cook for 7–8 minutes until the mixture thickens and reduces to a rich masala base.

4. Return the caramelised onions to the pan and fry briefly. Lower the heat and stir in cumin powder, coriander powder, turmeric and red chilli powder, mixing well so the spices bloom in the hot oil.

5. Add the chicken pieces and coat them thoroughly in the spiced sauce. Season with salt, cover the pan and cook gently for around ten minutes, or until the chicken is tender and fully cooked. Add up to ½ cup warm water if you prefer a thinner gravy.

6. Stir in thick yogurt or double cream, crushed dried fenugreek leaves and garam masala. Garnish with freshly chopped coriander and green chilli if desired.

Serve this easy homemade chicken curry hot with steamed rice, naan or parathas. The rich tomato gravy, tender chicken and aromatic spices make it a comforting, family-friendly meal that is quick, satisfying and authentically Indian.