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Chicken curry (thick gravy)

A small family party few weeks back at home was organised and I decided to make the safest protein.... chicken. But every time I made chicken curry, the gravy would be either too watery or too dry. I wanted something which would be thick enough to have it with a nice jeera or coconut rice. You can check the coconut rice recipe (click here for coconut rice recipe). Finally I had my best cook-soul sister-friend, Rohini chechi mention it to me her recipe and tips to make the perfect chicken curry. And trust me it was one of the best dishes I have ever cooked in 12 years of cooking.
So here is the recipe for you guys to try and enjoy

Ingredients :
  • Chicken: 1 kg 
  • Curd: 3 Tbsp
  • Onion: 2 big -chopped 
  • Tomatoes: 2 Big chopped 
  • Green chillies: 3 no- slit 
  • Ginger-Garlic paste: 2 tsp 
  • Ginger-1/2 inch finely chopped 
  • Garlic: 6 pods- Finely chopped 
  • Red chilli powder : 1 1/2 Tbsp
  • Coriander powder: 2 tbsp
  • Turmeric powder: 1/4 tsp
  • Chicken masala: 1tsp 
  • Garam masala: 1/2 tsp (optional)
  • Oil : about 3 tbsp
  • Salt: as per taste 
  • Coriander leaves:  a spring- finely chopped 
Method : 
  1. Wash chicken well and drain out the water 
  2. Marinate chicken with salt, Turmeric powder, little ginger garlic paste and curd. Mix well and keep aside (I kept it for about 30 mins)
  3. Take a heavy bottom vessel or kadai , add oil 
  4. Add the chopped ginger- garlic- onions- green chillies with a little salt and sauté it until it turns slight brown 
  5. Add the rest of ginger-Garlic paste and sauté for a while. 
  6. Add tomatoes and sauté until it gets mushy 
  7. Add chilli powder , coriander powder, turmeric powder, chicken masala, garam masala(if using) fry for a min and add little water 
  8. Add the marinated chicken and mix well. Cover it for 5 mins on medium flame
  9. Once it boils , bring down the flame and add lil water. Leave it to cook for 30  mins on low flame or until done. 
  10. Add coriander leaves and switch off the flame. 
Notes :
  • I add a little bit of pepper powder for that extra punch 
  • I completely avoid the garam masala 
  • Since we use curd and tomatoes, if you feel the gravy has become a little sour then add in a pinch of baking soda to the curry at the end. It balances the acidity of the gravy 
  • you can leave out the ginger-garlic chopped process. I add them for extra flavour 
  • best is to use chicken with bones as it gives a very different flavour than the boneless 
  • I use Eastern chicken masala 


  1. Follow the recipe to the T and you'll have a yummy thick chicken curry. And yes I did not add garam masala either.

    1. Glad to know you liked and enjoyed making this dish.

  2. Very nice recipe. Will definitely try

    1. Thank you so much. Do try and let me know how it turned out to be.


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