Recipe by: Sandhya Puri

Source: family recipe

Serves:  4-5


  • 250 g chicken thigh, chopped into medium pieces
  • 1 onion, chopped fine
  • 1 clove garlic, chopped fine
  • 2 bay leaves
  • 1 clove whole
  • 1 cardamom whole
  • 1 big tomato
  • 1 cm ginger
  • 1 green chili (optional)
  • 1½ Tbsp oil (vegetable or olive) / ghee
  • ¼ tsp turmeric
  • ½ tsp salt
  • ½ tsp garam masala
  • ½ tsp red chili powder
  • ½ cup water
  • Coriander

Ingrediens (Marinade)

  • ¼ tsp turmeric
  • ½ tsp salt
  • ¼ tsp ginger powder
  • ½ tsp garam masala
  • ½ tsp red chili powder
  • 1½ Tbsp yogurt


  • Mix all the ingredients of the marinade together. Add the chicken and marinade it overnight in the fridge
  • Heat the oil / ghee in a pan. When warm, add the onions, garlic, bay leaves, clove and cardamom. Cook until onions turn brown over a medium flame. This would be approximately 10-15 mins
  • In a blender grind the tomato, ginger and chili. When the onions are browned, add the tomato mix, the turmeric, salt, garam masala and red chili powder and cook over a low flame till the tomato releases oil and cooked fully. This could take up to 30 mins
  • Add the chicken and the marinade and ½ cup of water and cook for another 20-25 minutes till the chicken is well cooked. If you are doing a larger quantity, you can cover the pot and cook the chicken, stirring occasionally. If you feel the consistency is too thick, you can add water and cook down a little
  • Serve chicken topped with fresh coriander.

Download PDF here (more photos are in the PDF): Indian Chicken Curry Sandhya Puri