Indian Hot Chicken Curry Recipe

Name: Indian Hot Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken breasts boneless, skinless; 2 tablespoons vegetable oil; 1/2 teaspoon cumin; 4 each cardamom seeds; 1 each thai bird's eye chili peppers; 2 each cloves; 2 medium onions finely chopped; 3 each tomatoes whole, peeled; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 2 teaspoons soy sauce, tamari; 1 1/2 teaspoons garam masala; 1 teaspoon chili powder; 1/4 teaspoon black pepper; 3/4 cup water

Servings: persons

1 pound chicken breasts boneless, skinless
2 tablespoons vegetable oil
1/2 teaspoon cumin
4 each cardamom seeds
1 each thai bird's eye chili peppers
2 each cloves
2 medium onions finely chopped
3 each tomatoes whole, peeled
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons soy sauce, tamari
1 1/2 teaspoons garam masala
1 teaspoon chili powder
1/4 teaspoon black pepper
3/4 cup water

1
Clean the chicken, making sure to cut off all fat.
2
Heat the oil, then brown the cumin seeds and cardamom.
3
Add the Thai chile (be careful of the fumes) and cloves.
4
Add the chopped onion, then cook until brown.
5
Then add the tomatoes, ginger paste, garlic paste, and soy sauce.
6
Cook together until all has a pasty texture.
7
Add remaining spices and mix well.
8
Put in the chicken, and stir until coated well with the paste.
9
Cook for five to seven minutes, then add the water.
10
Cover and cook until tender, about 20 minutes.
11
Remove the chile before serving.
12
Garlish with fresh cilantro and serve with cooked rice.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound chicken breasts boneless, skinless, 2 tablespoons vegetable oil, 1/2 teaspoon cumin, 4 each cardamom seeds, and more.

Yes, Indian Hot Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Hot Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions