Mrs. Chittaluru's Family (Authentic Indian) Chicken Curry Recipe

Total Time
Prep 20 mins
Cook 40 mins

My friend's mom comes to visit him each year from India and is a super cook. This is an amazing recipe which, once you have the ingredients in your spice collection and have done it once or twice, it is a breeze to make. Most of these ingredients can be stored for a long time. Buy them if possible from an Indian grocery store because they are usually cheaper and fresher than a supermarket. I have wowed many guests with this dish and it is time that this recipe goes into the public domain.

Ingredients Nutrition


  1. Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.
  2. Meat Prep: Cut chicken into bite sized pieces.
  3. In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.
  4. Set Aside.
  5. Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.
  6. In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick.
  7. Move it it around for several minutes.
  8. At this point, I remove the clove and cardamom because I hate biting into them later.
  9. Add onions and saute until they are soft and golden.
  10. Take your time on this as this is what makes the gravy creamy, (you don't want burned onions).
  11. Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
  12. If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :)
  13. Add chicken mix from the bowl and cook till the chicken turns color.
  14. Add butter if desired.
  15. Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.
  16. Add tomato and cook for another 2 minutes
  17. Then add hot water to the pan till it barely covers the chicken.
  18. Cook on medium high till you see a lot of bubbling.
  19. Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
  20. When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.
Most Helpful

5 5

Delicious!!! My first attempt at Indian. I couldn't find cardamom pods so I just used powder. In response to Luv2Garden, I added too much water as well, but I just reduced it. I also left cinnamon stick and cloves in until the end. I did not think it lacked depth of flavor in the least -- quite the opposite! Fantastic recipe, and it tastes even better the next day!

5 5

This recipe is just what I have been looking for! I may never buy jarred sauce or paste again when I can make this. This has great flavor and is easy to make. I think I added a bit too much water and added a bit of flour at the end to thicken it. Next time I would use chicken broth instead of water for more depth of flavor. I left in the cloves and cardamom pods till the end. They seem to float so they were not too hard to skim out. I served this with jasmine rice and naan bread yum! Thanks Mrs. Chittaluru! I will definitely be making this again!

5 5

My parents are from India so I'm quite used to Indian food prepared with fresh ingredients and spices and I've got to say I really enjoyed this recipe. I can make a chicken curry but it's always nice to try a different one as India has different regions with different cooking styles and it's interesting to taste the different twists they have. I picked this recipe based on the ingredients as I could tell they'd create a flavour that I'd like - and I wasn't wrong. I used all of the ingredients listed in the recipe but I did add 1/2 Tablespoon of ground cinnamon and 1/2 Tablespoon of Garam Masala to the spice rub for the chicken and also used 1/2 Tablespoon of Salt, Crushed Black Pepper and Minced Green Chilli. I felt those were needed additions for me so if anyone's interested give it a go.