Chicken Curry (चिकन करी) — Indian Chicken Curry (मसालेदार मुरग़ी), Authentic Recipes, History, and Regional Variations

Chicken Curry (चिकन करी - Chicken Curry) is a signature dish of Indian cuisine, and it's also highly popular across South Asia and among Indian diasporas around the world. The term refers to a wide range of preparations where मुरग़ी (murgi - chicken) is simmered in a richly spiced sauce, often made with tomatoes, onions, garlic, ginger, and a blend of spices called मसाला (masala).

Masala is actually the essential base of Indian curries. The word refers to a mix of spices, often roasted and ground, which brings the characteristic aromatic complexity to the dishes. This spice blend is the origin of the English and Western term “curry,” derived from the Tamil word “kari” (करी), meaning simply “sauce” or “sauced dish.” So, what the West knows as “curry” is an adaptation and simplification of a much broader and more diverse culinary concept in India.

The concept of "curry" in India is vast — each region offers its own version, influenced by local ingredients, culinary traditions, and historical influences. Chicken Curry remains a staple of everyday Indian cooking, cherished both at home and in restaurants.

Classic Indian Chicken Curry Recipe
Ingredients (for 4 people):

• 800 g of chicken pieces (with or without bones)

• 2 medium onions, finely chopped

• 3 ripe tomatoes, blended or chopped

• 2 tablespoons oil (sunflower, mustard, or ghee)

• 4 cloves of garlic, crushed

• 1 piece of fresh ginger, grated (2 cm)

• 1 teaspoon turmeric powder

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon garam masala

• 1/2 teaspoon red chili powder (optional)

• Salt to taste

• Fresh coriander for garnish

• Water or chicken broth, depending on desired consistency

Preparation:

1. Heat oil in a pot. Add the onions and sauté until golden brown.

2. Add garlic and ginger, sauté for 1 minute.

3. Stir in the spices (turmeric, coriander, cumin, chili), mix well to release aromas.

4. Add tomatoes and cook until the sauce is thick and well-blended.

5. Add the chicken and coat it well in the sauce. Cook for 5 minutes, stirring.

6. Add water or broth to partially cover the chicken, season with salt. Cover and simmer on low heat for 25–30 minutes.

7. At the end, sprinkle with garam masala, stir, and cook for 5 more minutes.

8. Garnish with fresh coriander before serving.

Regional Variations of Chicken Curry in India

• Butter Chicken — Originating from Delhi, this version is milder and creamier, with a sauce made of butter, cream, and tomatoes.

• Chettinad Chicken — From Tamil Nadu, a very spicy and aromatic curry using a special blend of roasted spices and grated coconut.

• Punjabi Chicken Curry — Richer, often made with caramelized onions, yogurt, and sometimes cashew nuts.

• Korma Chicken — A mild, creamy curry scented with cardamom and nuts, usually made with yogurt and almonds.

• Goan Chicken Curry — Influenced by Portuguese cuisine, includes coconut milk, tamarind, and a sweet-sour balance.

• Rajasthani Laal Maas — A very spicy curry, traditionally made with lamb, but some versions use chicken with fresh red chilies.

Tips for Customizing Your Chicken Curry

• Fresh vs. powdered spices: Toasting and grinding whole spices at home enhances flavor and aroma.

• Chilies: Adjust spice levels using fresh, powdered, or mild chilies for a more accessible version.

• Liquids: Use water, broth, coconut milk, or yogurt depending on the desired texture and richness.

• Fresh herbs: Fresh coriander, mint, or curry leaves can brighten the dish.

• Side dishes: Basmati rice, chapatis, naans, or parathas.

Indian Sides: Breads and Chutneys to Elevate Chicken Curry

To fully enjoy Chicken Curry (चिकन करी), it’s essential to serve it with traditional breads and chutneys that balance and enhance the dish’s rich, spiced flavors.

Indian Breads (रोटियाँ - Rotiyan)

• Chapati (चपाती)
  A flat, unleavened whole wheat bread cooked on a griddle. Light and soft, perfect for scooping up curry without overpowering it.

• Naan (नान)
  A leavened bread, often made with yogurt, traditionally baked in a tandoor. Soft with a slight crisp, available plain, with garlic, cheese, or stuffed.

• Paratha (पराठा)
  A flaky, sometimes stuffed flatbread (with potato, spinach, or cheese). Cooked with ghee for a rich taste and crispy texture.

• Poori (पूरी)
  A puffed, deep-fried bread, light and airy — ideal with curries for breakfast or festive meals.

• Bhatura (भटूरा)
  A thicker, fried bread than poori, often paired with spicy chickpea curry (chole).

• Kulcha (कुलचा)
  A soft, leavened bread, sometimes stuffed, cooked on a pan or in the oven, popular in Northern India.

• Rumali Roti (रुमाली रोटी)
  Thin and wide, folded like a handkerchief ("rumal" means handkerchief in Hindi). Great for wrapping rich curries.

• Tandoori Roti (तंदूरी रोटी)
  Whole wheat bread baked in a tandoor with a slightly crispy texture.

Indian Chutneys (चटनी - Chatni)

Chutneys bring freshness, spice, or sweetness and play an important role in balancing flavors.

• Mint-Coriander Chutney (पुदीना धनिया चटनी)
  Fresh and tangy, made with mint, coriander, green chili, and lime juice. Perfect for refreshing the palate.

• Green Mango Chutney (कच्ची आम की चटनी)
  Tart and slightly sweet, made from raw mango — excellent with spicy dishes.

• Tamarind Chutney (इमली की चटनी)
  A distinctive sweet-and-sour chutney made from tamarind pulp, sugar, and spices, ideal to offset rich curries.

• Coconut Chutney (नारियल चटनी)
  Mild and creamy, a South Indian favorite made with fresh coconut, chili, and mustard seeds.

• Garlic Chutney (लहसुन की चटनी)
  Bold and spicy, made with fresh garlic, red chilies, and spices.

• Apple-Mustard Chutney (सेब सरसों की चटनी)
  A sweet and piquant chutney with grated apples and mustard seeds.

• Beetroot Chutney (चुकंदर की चटनी)
  Slightly sweet, made from cooked beets, cumin, and coriander.

• Carrot Chutney (गाजर की चटनी)
  Sweet-spicy, made with grated carrots, ginger, and lemon.

• Peanut Chutney (मूंगफली चटनी)
  Creamy and hearty, made from roasted peanuts, garlic, and coriander.

These Indian breads and chutneys pair beautifully with Chicken Curry (चिकन करी), adding textures, freshness, and contrasting flavors to create a balanced and authentic meal.