Best Indian Chicken Curry

Cooking chicken curry is a skill.  This skill can be learned with patience and practice. Once you have mastered the basics of making chicken curry, you can play around with the variety of species and choose to toast, roast or pound them. The meat should be cooked delicately and can be bathed, steeped, stewed or simmered in the gravy. Once the oil starts separating, you know your base is ready for the chicken allowing the rich and redolent flavours to seep through.

Here is a link to some of the best chicken curry recipes that I have found online.

Spicy Malvani Masala 
Recipe by Chef Aditya Bal

A fiery curry with a coconut base. The highlight of this chicken curry is the freshly made malvani masala.

 

Chicken Tikka Masala
Recipe by Chef Manju Malhi

This is one of the most ordered restaurant meal across the globe. Need we say more?(Recipe Video)

 

Low Fat Dahi Chicken
Recipe by Chef Divya Burman

Not your usual fare, this one is made with a soothing yogurt base and is worth every calorie.

 

Nimbu aur Hari Mirch ka Murg
Recipe by Chef Meraj Ul Haque, Foodistan

A squeeze of lime makes everything better. Chicken laced with a taste-bud tingling mix highlighted with lime and green chillies.

Chicken Stew with Appam
Recipe by Chef Joey Mathew

A lovely curry made with distinct flavor of coconut milk and coconut oil. The curry is best served with appam, a southern-style rice pancake. (Recipe Video)

 

Murg Rezala
Recipe by Chef Niru Gupta

A popular Bengali curry, this curry is rich and robust. Made with boneless chicken, cashew nut paste, khoya and coconut, murg rezala is an absolute treat.

 

Chicken Do Pyaaza
Recipe by Chef Marut Sikka

This recipe uses double the quantity of onions used in a regular curry, thus the name. A Punjabi favourite with freshly made garam masala, ginger-garlic, kasoori methi, cream and a host of spices. The use of onion imparts a subtle sweetness which is balanced with a variety of spices. (Recipe Video)

 

Chicken Xacuti
Recipe by Chef Tara Deshpande

Xacuti is a Goan delicacy. It is a very spicy curry with chicken chunks cooked in a medley of local flavours like coconut, cashews and white poppy-seeds.

 

Kolhapuri Chicken Curry
Recipe by Chef Anish Padgaonkar, The Oberoi Mumbai, Khandahar

Chicken curry cooked with a special Kolhapuri masala that uses bold flavours of peanut oil, bay leaf, black pepper and cloves. (Recipe Video)

 

Healthy Chicken Curry

Healthy Chicken Curry

Ingredients

1 whole chicken, cut up into parts
3 TB chili powder
1 tsp fennel seeds
1.5 TB ground coriander
1 tsp turmeric
2 tsp cumin
1 or 2 whole star anise (optional)
10 dried chili peppers
10 shallots
3 inches of ginger, peeled
20 cloves of garlic
1.5 heaping TB mustard seeds
2 stalks of curry leaves
2 TB corn or vegetable oil
Salt, to taste

Chop up the garlic, shallots and ginger and use the food processor to grind it to a smooth paste. Set a small portion of this mixture aside. Then mix up the rest with the chili powder, fennel seeds, coriander, turmeric, cumin and set that aside for 15 minutes.

Heat 2 TB of oil in a wok over medium to high heat until the oil is very hot. Add the mustard seeds and fry until the mustard seeds start to pop and split open. Add the small portion of garlic, ginger and shallots that you’d set aside and fry that a little, until fragrant, then add in the rest of the ingredients (the spice mixture, chicken, star anise, dried chili peppers, salt and curry leaves).

Cook for 45 minutes over medium heat, or until chicken is cooked through, stirring occasionally. If you’d like a gravy, cover the wok while cooking. If you’d prefer a dry curry, don’t cover it.

Serve with rice.