Easy chicken curry

chicken curry

I’ve always been a fan of ground masala with coconut and whole spices to make the base of curries. But every once in a while I turn to powdered spices. This chicken curry is probably a common one in most households. I think so because its base is an onion-tomato one as opposed to coconut. I remember mum making these on Sundays when she picked the easy option. But personally I find the coconut based masala a lot easier because I don’t have to saute anything for a long time before adding the chicken and cooking it further. Although, this one is easy because only powdered spices are used and it’s a good start if you’re not very confident with cooking yet.


Enough for 4 people

Prep time:

15 mins

Cooking time:

25 mins


Chicken on the bone – 600 – 700 gm cut into pieces

Onions – 4 finely chopped

Tomatoes – 5 finely chopped

Tomato puree – 1/4 cup

Garlic – 5 cloves chopped

Ginger – 1.5 inch piece finely chopped

Green chillies – 2 finely chopped

Cinnamon, cardamom, cloves – 1 tbsp full

Garam masala – 1 tbsp

Chilli powder – 2 tsp (adjust according to taste)

Cumin/jeera powder – 2 tsp

Coriander/dhania powder – 1.5 tsp

Turmeric – 1 tsp

Sugar – a pinch (just to balance the spices and salt)

Coriander leaves – Handful chopped

Oil/ghee/butter – 2 tbsp (or more if you want it richer)


In a pressure cooker heat oil/butter/ghee and saute cinnamon, cloves and cardamom till fragrant.

Tip the onions in and cook till they are translucent.

Now add the tomatoes, tomato puree and the powdered spices (turmeric, garam masala, cumin and coriander).

Add the chicken and salt. Stir.

Add half a cup of water.

Close the cooker with its lid and cook on high heat till the first whistle is out. Then cook it for 15 mins on low heat. Keep the lid and the whistle on.

Take it off the heat and let the pressure drop on its own.

Once you take the lid off, sprinkle coriander leaves. You could also add a dollop of fresh cream if you’d like.


I used a pressure cooker here because the chicken pieces were quite big and it was past our lunch time. But the chicken turned out perfectly soft and slid off the bone. I’m not a cooking snob when it comes to pressure cooking 😉

You can also marinate the chicken in turmeric, garam masala, chilli powder and yoghurt for a couple of hours or overnight.

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