Indian Chicken Curry Recipe

Even though this chicken curry is more British than Indian it’s difficult to find an Indian restaurant that doesn’t serve this creamy, bright orange dish. It’s called tikka masala, and if you like it you’re welcome to our house where chicken curry is a monthly staple. It’s surprisingly simple to make, and I promise it tastes just as good with an authentic flavor that isn’t overly spicy

There are almost certainly as many recipes and variations on this chicken curry as there are cooks who make it. Even the Wikipedia page on the dish mentions that the only common ingredient in a survey of 48 recipes was chicken.

My recipe is based on one from my favorite Indian cookbook but it has been simplified for Italian chefs who want a taste of India without having to invest in exotic ingredients. The only spice you won’t find in your kitchen is garam masala but we have a video recipe that will show you how to make this classic Indian spice mix at home in under 30 seconds

It’s also one of the quickest Indian curries I’ve ever made. You can marinate the meat overnight for a flavorful sauce and tender chicken, but if you’re in a hurry it only takes 15 minutes. Dinner is ready in an hour because the cooking time is slightly more than 30 minutes.

Yield: 1

Indian Chicken Curry Recipe

Indian chicken curry recipe

Indian curry chicken par excellence We present the original Indian recipe of this chicken curry, adored so adored by all

Prep Time 35 minutes
Cook Time 50 minutes
Additional Time 5 minutes
Total Time 1 hour 30 minutes


For the marinade

  • 4 teaspoons of lemon juice
  • 100 ml yogurt
  • 2 garlic cloves, grated
  • 10 grams fresh ginger, peeled, grated
  • ½ tsp chilli powder
  • ½ cucchiaino paprika
  • 2 teaspoons of garam masala or cumin powder
  • 1 tablespoon vegetable oil

! For the marinade

  • 6 boneless, skinless chicken thighs, cut with a sharp knife
  • 20 grams ginger, peeled and coarsely chopped
  • 8 garlic cloves, peeled and coarsely chopped
  • 2 spoons of vegetable oil
  • 80 grams of butter
  • 4 cloves
  • 2 cm cinnamon stick
  • 500 grams of tomato paste
  • 1 tablespoon of tomato puree
  • 2 small green chillies, whole but pierced
  • 100 grams of cooking cream
  • 1 tsp sugar or to taste
  • ¼ teaspoon chili powder, or to taste
  • 1 tsp paprika, to taste
  • 1 tsp garam masala or cumin


    1. Mix all of the ingredients together season with 1 teaspoon of salt, add the chicken, and marinate in the fridge for as long as possible preferably overnight.
    2. In a large nonstick saucepan heat the oil and half of the butter. When the whole spices begin to sizzle, add the ginger and garlic and cook for a couple of minutes. Cook for about 20 minutes after adding the tomatoes and tomato puree.
    3. Cook the curry stirring frequently over high heat for 6-8 minutes, or until it has darkened noticeably. Bring 250ml of water to a boil.
    4. Preheat the oven to 240° C preferably with the grill on. Cook the chicken for 8 minutes on the highest level of the oven in an aluminum-lined tray, or until lightly charred. Take out of the oven. The sauce will finish cooking the chicken. Make sure the meat is cut into large chunks.
    5. Simmer for 3-4 minutes with the remaining butter and green chilies in the curry sauce along with a pinch of salt and 2-3 tablespoons of water.
    6. Cook for 4-5 minutes, or until the chicken is done and the sauce is nice and creamy adding a little more water if necessary.
    7. Adjust the balance as needed by adding more salt, sugar, or cream.

Nutrition Information



Serving Size


Amount Per Serving Calories 756Total Fat 50gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 26gCholesterol 278mgSodium 552mgCarbohydrates 35gFiber 8gSugar 19gProtein 50g
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