Home-Style Chicken Curry
The everyday chicken curry of Indian homes: bone-in chicken simmered in a deeply browned onion-tomato masala with ginger, garlic and warm spices until the gravy is rich and the meat falls off the bone.
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Start your free weekContinue with free accessBloom the whole spices
Heat the oil in a heavy pot and add the cumin, cinnamon and cardamom. Let them sizzle for 30 seconds until fragrant.
Brown the onions deeply
Add the onions with a pinch of salt and cook, stirring often, for 15 minutes until deep golden brown. This is the most important step — well-browned onions give the curry its colour and sweetness.
Cook the masala
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Sear and simmer
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Finish
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Bloom the whole spices
Heat the oil in a heavy pot and add the cumin, cinnamon and cardamom. Let them sizzle for 30 seconds until fragrant.
Brown the onions deeply
Add the onions with a pinch of salt and cook, stirring often, for 15 minutes until deep golden brown. This is the most important step — well-browned onions give the curry its colour and sweetness.
Cook the masala
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Sear and simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
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The Story Behind the Dish
Every Indian family has its own chicken curry. This home style — onions browned slowly, tomatoes cooked down until the oil separates, and bone-in chicken simmered in the gravy — is the template for countless regional versions.
It's the Sunday lunch dish in many North Indian homes, eaten with steamed rice or hot rotis.
⭐ Why It's Famous
Simple ingredients, slow browning and patience — this is the curry that teaches the foundation of Indian cooking.
💡 Fun Fact
Indian cooks call the moment oil separates from the masala 'bhunao' — it's the sign the spices are fully cooked.
North India
28.61°N, 77.21°E
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