north indian chicken curry recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best north indian chicken curry recipe

I’m so excited to share with you one of my family’s favorite recipes, North Indian Chicken Curry. This dish has been a staple in our household for years, and for good reason – it’s deliciously flavorful, comforting, and easy to make.

The rich aroma of spices wafting from the kitchen is sure to tantalize your taste buds and transport you to the bustling streets of India. But what I love most about this recipe is how versatile it is – it’s perfect for a weeknight dinner, a special occasion, or even a quick meal prep for the next day.

And let’s not forget the health benefits – this dish is packed with protein, fiber, and vitamins that will leave you feeling satisfied and energized. My kids just love helping me in the kitchen with this recipe, measuring out the spices and stirring the pot – it’s a fun bonding experience for all of us.

And as an added bonus, this recipe makes enough for leftovers, so you can enjoy it throughout the week without having to cook every night. Whether you’re a seasoned cook or a beginner in the kitchen, this North Indian Chicken Curry recipe is sure to become a staple in your household too.

North Indian Chicken Curry

4.9 from 977 votes

A rich and aromatic North Indian chicken curry cooked with spices and tomatoes. Served with naan or rice.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marination

500g chicken, cut into pieces
1 tsp lemon juice
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1 tsp salt

For the Curry

2 tbsp vegetable oil
1 large onion, finely chopped
2 green chilies, slit
1 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1 tsp cumin powder
1 can (400g) crushed tomatoes
2 tbsp tomato paste
1 cup water
1 tsp salt
2 tbsp chopped cilantro
1 tbsp cashew nut paste

👨‍🍳Directions

1In a mixing bowl, combine chicken pieces, lemon juice, ginger garlic paste, red chili powder, coriander powder, garam masala, and salt.
2Mix well to coat the chicken evenly.
3Let it marinate for 10 minutes.
4You will see the chicken change color slightly and become more fragrant.
5Heat vegetable oil in a saucepan over medium heat.
6Add chopped onions and green chilies.
7Sauté until onions turn translucent and lightly golden.
8This should take about 5 minutes.
9Stir frequently to prevent burning.
10Add ginger garlic paste to the saucepan.
11Cook for 1 minute until the raw smell disappears.
12Stir continuously to prevent burning.
13Add turmeric powder, red chili powder, coriander powder, garam masala, and cumin powder to the saucepan.
14Cook for 1 minute.
15Stir continuously to prevent burning.
16Add the marinated chicken to the saucepan.
17Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
18Add crushed tomatoes, tomato paste, and water.
19Stir well to combine.
20Bring the mixture to a boil.
21Reduce heat to low, cover the saucepan, and let it simmer for 15 minutes.
22Stir occasionally to prevent the curry from sticking to the bottom of the saucepan.
23The chicken should be cooked through and tender.
24Add salt and cashew nut paste to the saucepan.
25Stir well to combine.
26Cook for 2 minutes.
27Stir continuously to prevent burning.
28Garnish with chopped cilantro.
29Serve hot with naan or rice.
30You will see a rich, aromatic curry with a thick, gravy-like consistency.

🔧Equipment

Mixing bowl
Saucepan
Skillet
Wooden Spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: You can adjust the spice level by increasing or decreasing the amount of red chili powder. For a healthier option, you can use olive oil instead of vegetable oil.

Watch Video Of How North Indian Chicken Curry Works

This North Indian Chicken Curry recipe is always a good idea for any occasion – whether it’s a special dinner party or just a weeknight meal. The best part is that it works well even when reheated or served with rice or naan bread.

In fact, my kids love helping me reheat leftovers in the microwave – it’s become a fun tradition in our household! As an added bonus, this recipe makes enough for leftovers so you can enjoy it throughout the week without having to cook every night.

❓ Frequently Asked Questions About North Indian Chicken Curry

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breast or thighs for this recipe. You can also use a combination of both if you prefer.

Q: Can I make this recipe in advance?

Yes, you can prepare the curry paste and spices ahead of time and store them in an airtight container for up to 3 days.

Q: How do I adjust the spice level to suit my taste?

You can adjust the spice level by adding more or less cayenne pepper or red chili powder to taste.

Q: Can I use frozen chicken instead of fresh?

No, I recommend using fresh chicken for this recipe for better flavor and texture.

Q: What type of oil should I use for frying the onions?

You can use any neutral-tasting oil such as vegetable or canola oil for frying the onions.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts