This Indian garlic chicken curry is an easy homemade recipe with tender chicken cooked in a rich, garlicky gravy. It uses simple spices and comes together in one pan. The gravy tastes so good that you will want extra rice on the side.
About Indian Garlic Chicken Curry
This is our everyday chicken curry at home. We make it often because it is simple and the taste never gets old.
The real heart of it is garlic, and plenty of it, which gives the gravy its deep, warm flavor.
You will also find the same dish at our local street market. Vendors cook it in clay pots and sell it as handi chicken. The clay pot gives it a slightly different taste, but honestly the two are very close.
If you are new to cooking chicken, this is a good one to start with. You can also look at these easy chicken recipes for beginners for more simple ideas.
Why You’ll Love This Recipe
- One pan only – everything cooks in a single kadhai, so less washing up.
- Everyday ingredients – basic spices and fresh garlic, nothing hard to find.
- Rich garlic gravy – the sauce is the best part and goes great over rice.
- Easy to follow – simple steps that even a new cook can handle.
Ingredient Notes
- Chicken – 300 grams (about 10½ ounces). Bone-in pieces give more flavor, but boneless works fine too.
- Onions – 2, thinly sliced. Fry them until golden for a deeper color in the gravy.
- Tomato – 1, chopped. It adds a light tang and helps the gravy.
- Garlic – 2 whole bulbs, made into a paste. Yes, that is a lot, and that is the point of this curry. You can also add some cloves whole, even without peeling, if you like.
- Green chillies – 3. Add more or fewer based on how much heat you want.
- Ground spices – ½ teaspoon black pepper powder, ½ teaspoon cumin powder, ½ teaspoon Kashmiri red chilli powder, and ¼ teaspoon turmeric powder. Kashmiri chilli gives a nice red color without too much heat.
- Oil – 3 tablespoons.
- Whole spices – 2 bay leaves, 2 green cardamoms, 1 black cardamom, 1 inch (2.5 cm) cinnamon stick, and 4 cloves. These give the curry its warm smell.
- Salt – to taste.
- Cilantro – finely chopped, for garnish.
How to Make Indian Garlic Chicken Curry
1. Wash the chicken well with clean water and drain off the extra water.
2. Heat the oil in a kadhai. Once hot, add the cloves, green cardamom, black cardamom, cinnamon, and bay leaves. Fry for a few seconds until they smell good. Add the sliced onions and green chillies. Fry until the onions turn golden brown.
3. Add the chicken. Fry on low to medium heat until the meat turns golden brown.
4. Add the chopped tomato, along with the turmeric, black pepper, cumin, Kashmiri red chilli powder, and salt. Mix everything well.
5. Add the garlic paste. Fry on low heat until the masala is cooked through and the raw garlic smell is gone.
6. Pour in ½ cup (120 ml) water. Cover and cook on low heat. Stir now and then so the masala does not catch on the bottom.
7. Cook until the chicken is soft and the extra water dries up. Here is how you know it is ready: the gravy turns a brownish color and the oil starts to come up to the top. If you want more gravy, add a little water and bring it to one boil.
8. Turn off the heat. Top with the chopped cilantro and serve hot.
Expert Tips
- Fry the garlic paste on low heat and give it time. Raw garlic tastes sharp, so cook it until the smell turns soft and sweet.
- Watch for the oil rising to the top. That is the clearest sign the masala is done and the curry is ready.
- Want more heat? Add extra green chillies. Want it milder? Use less and lean on the Kashmiri chilli for color.
- Fry the onions to a real golden brown. This gives the gravy its rich color and taste.
Serving Ideas
The gravy here is the main attraction, so serve it with something that soaks it up. Hot, fluffy basmati rice is our top pick, and we often eat more rice than chicken just for the sauce.
- Naan or Tandoori roti
- Prata
- Basmati rice
- Cilantro Chutney
- Quinoa Chickpea Salad
- After food try Gajar Halwa
Storage and Reheating
Let the curry cool, then store it in an airtight box in the fridge for up to 3 days. The flavor often gets even better the next day as the spices settle in. Warm it on the stove on low heat with a small splash of water to loosen the gravy.
You can freeze it too, for up to 1 month. Thaw it in the fridge overnight before you heat it.
Frequently Asked Questions
Is this curry very garlicky?
Yes, garlic is the main flavor here. Two bulbs sounds like a lot, but once cooked, the garlic turns soft and mellow, not sharp.
Can I use boneless chicken?
Yes. Boneless cooks faster. Bone-in pieces give a richer gravy, so pick what you like.
How do I know the curry is done?
Look for two signs. The gravy turns brown, and the oil rises to the top. That means the masala is well cooked.
Can I make it with more gravy?
Sure. After the chicken is cooked, just add a little water and bring it to a boil. Check the salt once more and serve.
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Indian Garlic Chicken Curry (Easy Homemade Recipe)
Ingredients
- 300 grams about 10½ ounces chicken
- 2 onions (thinly sliced)
- 1 tomato (chopped)
- 2 whole garlic bulbs (made into a paste)
- 3 green chillies
- ½ teaspoon black pepper powder
- ½ teaspoon cumin powder
- ½ teaspoon Kashmiri red chilli powder
- ¼ teaspoon turmeric powder
- 3 tablespoons oil
- 2 bay leaves
- 2 green cardamoms
- 1 black cardamom
- 1 inch 2.5 cm cinnamon stick
- 4 cloves
- Salt to taste
- Finely chopped cilantro (for garnish)
Instructions
- Wash the chicken and drain the extra water.
- Heat the oil. Add cloves, green cardamom, black cardamom, cinnamon, and bay leaves. Fry a few seconds.
- Add sliced onions and green chillies. Fry until golden brown.
- Add the chicken and fry on low to medium heat until the meat is golden brown.
- Add the tomato, turmeric, black pepper, cumin, Kashmiri chilli powder, and salt. Mix well.
- Add the garlic paste. Fry on low heat until the masala is cooked and the raw smell is gone.
- Add ½ cup (120 ml) water. Cover and cook on low, stirring now and then.
- Cook until the chicken is soft and the gravy turns brown with oil rising on top. For more gravy, add a little water and bring to a boil.
- Garnish with cilantro and serve hot.
Notes
- Fry the garlic paste slowly so it turns soft and sweet.
- Oil rising to the top is the sign the curry is done.
- Adjust green chillies up or down for your heat level.
- Tastes even better the next day.
Nutrition
