Meal Prep · North Indian
Classic North Indian Chicken Curry
A rich and aromatic chicken curry, slow-cooked to perfection in a creamy tomato-onion gravy.
Ingredients
Tap to check offMethod
Step-by-step- Marinate the chicken: In a bowl, combine chicken pieces with yogurt, 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, and salt. Mix well and refrigerate for at least 30 minutes, or up to 4 hours.
- Sauté aromatics: Heat ghee or oil in a large pot or Dutch oven over medium heat. Add whole spices (cardamom, bay leaf, cinnamon stick, cloves) and let them splutter for 30 seconds. Add finely chopped onions and sauté until deeply golden brown, about 8-10 minutes.
- Build the gravy base: Add the remaining 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant. Stir in the tomato puree and cook until the oil separates from the mixture, about 5-7 minutes.
- Add ground spices: Reduce heat to low, add coriander powder, cumin powder, 1/2 tsp red chili powder, and 1/2 tsp turmeric powder. Cook for 1-2 minutes, stirring constantly to prevent burning, adding a splash of water if needed.
- Cook the chicken: Increase heat to medium, add the marinated chicken to the pot, and sear for 5-7 minutes until lightly browned on all sides. Pour in 1/2 cup water or chicken broth, bring to a simmer, then cover and cook for 15-20 minutes, or until chicken is tender and cooked through.
- Finish and serve: Stir in heavy cream (if using) and a sprinkle of garam masala. Simmer for another 2-3 minutes. Garnish with fresh chopped cilantro and serve hot with basmati rice, naan, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container once cooled completely. Ensure it’s not left at room temperature for too long.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen the gravy. Microwave in 1-minute intervals, stirring in between, until heated through.
Chef’s Corner
- Don’t rush the onions: Sautéing onions until deeply golden is key to developing a rich, sweet base for North Indian curries.
- Marination matters: Marinating chicken for at least 30 minutes helps tenderize the meat and infuse it with flavor.
- Adjust spice levels: Feel free to increase or decrease red chili powder based on your preference for heat.
- For extra richness, a tablespoon of cashew paste or almond flour can be added along with the tomatoes.
