Spicy Chicken Curry Recipe

spicy chicken curry

spicy chicken curry recipe

Today, I am sharing with you mouthwatering, spicy chicken curry recipe. Now easy to make spicy chicken curry at home. This is a great recipe for spicy Indian chicken curry. It’s entirely simple to make and taste great!

This spicy chicken curry recipe is an unquestionable requirement go after each aficionado of non-vegan food. Made with chicken, lemon juice, tomato, onion purée and a mélange of flavors, this Indian chicken curry recipe is overflowing with flavors. Not just delicious, this chicken curry is additionally solid as it is loaded with proteins. This chicken recipe is made with basic fixings from the kitchen and prepares to serve in a jiffy. You can subsequently serve this North-Indian chicken recipe to your loved ones on unique events like commemorations and pot karma.

You can match this mouth-watering delicacy with margarine naan or paratha and steamed rice. It is an unquestionable requirement attempt chicken recipe for all the non-vegan sweethearts!



Vegetable oil — 2 tbsp.

Onion — 2

Chicken — 1 kilogram’s

Cinnamon stick — 1

Tomato purée — 1/2 cup (0.47 l)

Garlic paste — 1 tbsp.

Garam masala powder — 1 tbsp.

Bay leaf — 1

Kasuri methi powder — 1 tbsp.

Ginger paste — 1 tbsp.

Cashews — 1 cup (0.24 l)

Cumin seeds — 1 tsp

Red chili — 3

Coriander powder — 1 tbsp.

Water — 2-1/2 cup (0.47 l)

For Marination

Lemon juice — 1/3 cup (0.71 l)

Turmeric — 1 tsp

Salt as required

For Garnishing

Coriander leaves — 1/2 a few



1.Wash the chicken & sauté the entire flavors

Initially, wash the chicken under running water and keep it aside. Now, take a non-stick pan and transfer little oil in it. Then add entire flavors — cinnamon seeds, cumin seeds and bay leaf. Let them cook till the seeds start to crunch.

2.Marinate the chicken & prepare onion, cashews & red chilies paste

Then again, marinate the chicken with turmeric powder, salt and lemon juice and keep it aside for 20-30 minutes. Now, using a grinder, grind onion and 1 cup (0.24 l) of water to make a purée of profuse constancy. Place aside till essential. Wash the grinder and place cashews in it and add 1 cup (0.24 l) of water. Make a paste of cashews of flat constancy. Again, wash the grinder and grind red chilies with 1/2 cup (0.47 l) of water to form a paste of profuse constancy.

3.Cook the onion & tomato purée with the lid on

At that point, in the pan with the entire flavors, add onion purée with garlic and ginger paste, and cook it for 2 minutes. Add tomato purée to the pan and cook for extra 2 minutes. Temporarily, add salt to taste and red chili paste. Protection the pan with a lid.

4.Add the marinated chicken & cashews & red chili paste

Then add the marinated chicken pieces in the gravy and let it cook for more 15-20 minutes with the lid on the pan, after 15-20 minutes, check if the chicken pieces are cooked accurately. Now, add cashews and red chili paste into the combination and cook for extra 2 minutes.

5.Add the spices & cook the chicken

Now add coriander powder, garam masala, Kasuri methi and cashew nut pastes and mix them all well. Let the chicken curry cook for extra 5 minutes and then turn off the flame.

Gravy the curry with new coriander leaves and serve hot with steamed rice or paratha.


I hope you liked this spicy chicken curry recipe!
Thanks for sharing.


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