North Indian Chicken Curry Recipe

Name: North Indian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, skin removed, cut into 12 pieces; 3 tablespoons salt, divided; 4 teaspoons ground black pepper, divided; 1/4 cup ghee or clarified butter; 4 cups sliced onions; 3 -4 tablespoons sugar; 3 tablespoons minced garlic; 3 tablespoons minced ginger; 2 tablespoons minced green jalapeno chili; 1 bay leaf; 2 tablespoons Garam Masala, recipe follows; 4 cups diced tomatoes; 1 tablespoon tomato paste; 4 cups boiling potatoes, 2-inch cubes; 6 cups chicken stock, divided; 1 tablespoon black peppercorns; 1/2 tablespoon whole cloves; 1 tablespoon plus 1/2 teaspoon cardamom seeds; 3 tablespoons cumin seeds; 3 tablespoons coriander seeds; 4 (3-inch) cinnamon sticks; 1/4 cup dried red chiles; 1/2 tablespoon freshly grated nutmeg; 1/2 cup turmeric

Servings: persons

1 whole chicken, skin removed, cut into 12 pieces
3 tablespoons salt, divided
4 teaspoons ground black pepper, divided
1/4 cup ghee or clarified butter
4 cups sliced onions
3 -4 tablespoons sugar
3 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons minced green jalapeno chili
1 bay leaf
2 tablespoons Garam Masala, recipe follows
4 cups diced tomatoes
1 tablespoon tomato paste
4 cups boiling potatoes, 2-inch cubes
6 cups chicken stock, divided
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg
1/2 cup turmeric

1
Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper.
2
Set aside.
3
In a large saucepan, heat the ghee.
4
Stir-fry the onions until glossy.
5
Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar.
6
Continue to stir-fry until soft but do not allow to brown.
7
Add the garlic, ginger, jalapeno, bay leaf, and garam masala.
8
Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.
9
Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock.
10
Slowly bring to a boil, stirring occasionally.
11
When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes.
12
Add more chicken stock as necessary.
13
Taste and adjust seasoning with salt, pepper, and sugar.
14
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles.
15
Over medium heat, cook just until slightly toasted, stirring constantly.
16
Turn off heat and stir in the grated nutmeg and turmeric.
17
Transfer to a food processor and grind to a fine powder.
18
Pass through a fine strainer.
19
Allow to cool to room temperature.
20
Store in an airtight jar.
21
Use as needed.

1763

kcal

Calories

Fat

260

Carbs

139

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 24 ingredients. The key ingredients include: 1 whole chicken, skin removed, cut into 12 pieces, 3 tablespoons salt, divided, 4 teaspoons ground black pepper, divided, 1/4 cup ghee or clarified butter, and more.

Yes, North Indian 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!

North Indian Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions