Mrs. Chittaluru'S Family (Authentic Indian) Chicken

Name: Mrs. Chittaluru'S Family (Authentic Indian) Chicken Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons ginger (you can easily make this if you want, far better than the jar variety) or 4 tablespoons garlic paste (you can easily make this if you want, far better than the jar variety); 3 tablespoons coriander powder (toasted seeds and ground in the blender is best but fresh powder will work fine); 2 teaspoons cumin powder (toasted seeds and ground in the blender is best but fresh powder will work fine here too); salt & fresh ground pepper (to taste); 1 teaspoon turmeric; 8 whole cloves; 8 whole cardamom pods; 1 cinnamon stick; 4 tablespoons vegetable oil (your favorite); 1 teaspoon cayenne pepper (or to taste) or 1 hot chili pepper; 1 1/2 lbs boneless chicken; 1 large onion (diced); 1 tomatoes (diced); 2 tablespoons butter (optional); hot water

Try this homemade Mrs. Chittaluru'S Family (Authentic Indian) Chicken Curry recipe the whole family will love. Made with ginger, coriander powder, cumin…

This Mrs. Chittaluru'S Family (Authentic Indian) Chicken Curry relies on simple, everyday ingredients such as turmeric, whole cloves, whole cardamom pods and cinnamon stick. It comes together quickly and makes 4 servings, at about 576 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

4 tablespoons ginger (you can easily make this if you want, far better than the jar variety) or 4 tablespoons garlic paste (you can easily make this if you want, far better than the jar variety)
3 tablespoons coriander powder (toasted seeds and ground in the blender is best but fresh powder will work fine)
2 teaspoons cumin powder (toasted seeds and ground in the blender is best but fresh powder will work fine here too)
salt & fresh ground pepper (to taste)
1 teaspoon turmeric
8 whole cloves
8 whole cardamom pods
1 cinnamon stick
4 tablespoons vegetable oil (your favorite)
1 teaspoon cayenne pepper (or to taste) or 1 hot chili pepper
1 1/2 lbs boneless chicken
1 large onion (diced)
1 tomatoes (diced)
2 tablespoons butter (optional)
hot water

1
Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.
2
Meat Prep: Cut chicken into bite sized pieces.
3
In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.
4
Set Aside.
5
Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.
6
In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick.
7
Move it it around for several minutes.
8
At this point, I remove the clove and cardamom because I hate biting into them later.
9
Add onions and saute until they are soft and golden.
10
Take your time on this as this is what makes the gravy creamy, (you don't want burned onions).
11
Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
12
If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :)
13
Add chicken mix from the bowl and cook till the chicken turns color.
14
Add butter if desired.
15
Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.
16
Add tomato and cook for another 2 minutes
17
Then add hot water to the pan till it barely covers the chicken.
18
Cook on medium high till you see a lot of bubbling.
19
Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
20
When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.

576

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

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Frequently Asked Questions

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

You need 15 ingredients. The key ingredients include: 4 tablespoons ginger (you can easily make this if you want, far better than the jar variety) or 4 tablespoons garlic paste (you can easily make this if you want, far better than the jar variety), 3 tablespoons coriander powder (toasted seeds and ground in the blender is best but fresh powder will work fine), 2 teaspoons cumin powder (toasted seeds and ground in the blender is best but fresh powder will work fine here too), salt & fresh ground pepper (to taste), and more.

Yes, Mrs. Chittaluru'S Family (Authentic Indian) Chicken Curry Recipe 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.

Quick Info

Servings
4 servings
Calories
576 kcal
Category
Meat & Poultry

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