One Pot Chicken Curry

Name: One Pot Chicken Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Chicken (curry cut pieces); 4 tbsp Oil; 1 Cinnamon Stick (small piece); 1 Bay Leaf; 1 Black Cardamom; 1 tbsp Ginger Garlic Paste; 2 Onion (medium-sized)(sliced); 1.5 cup Tomato (chopped); 3 Cloves; 2 Green Chilli (chopped); 1 tbsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Kashmiri Red Chilli Powder; 0.5 tsp Turmeric; 0.5 cup Curd; 1 tsp Kasuri Methi; 1 cup Water; 1 tsp Salt; 0.5 tsp Garam Masala; Coriander Leaves, chopped(for garnishing)

Leena Kohli (@leenakohli)

4.5

From 2 ratings

Indian Lunch Dinner Meat Gluten-Free

One Pot Chicken Curry recipe is a delicious and easy way to make a flavorful Indian-style dish with minimal cleanup. This recipe is perfect for a quick weeknight dinner or a cozy weekend meal, made with tender bone-in chicken pieces, fragrant spices, and tangy tomatoes.

Prep Time

5min

Cook Time

25min

Total Time

30min

Ingredients

4 Servings

500g
Chicken (curry cut pieces)
4tbsp
Oil
1
Cinnamon Stick (small piece)
1
Bay Leaf
1
Black Cardamom
1tbsp
Ginger Garlic Paste
2
Onion (medium-sized)(sliced)
1 1/2cup
Tomato (chopped)
3
Cloves
2
Green Chilli (chopped)
1tbsp
Coriander Powder
1tsp
Cumin Powder
1tsp
Kashmiri Red Chilli Powder
1/2tsp
Turmeric
1/2cup
Curd
1tsp
Kasuri Methi
1cup
Water
1tsp
Salt
1/2tsp
Garam Masala
Coriander Leaves, chopped(for garnishing)

How to make One Pot Chicken Curry

Heat the oil in a heavy-bottomed wok or pan over medium-high heat.
Add cinnamon stick, black cardamom and bay leaf and stir for a few seconds.
Add the chicken and stir-fry for 3-4 minutes until the chicken pieces have lightened in colour.
Add ginger and garlic and cook for another minute, constantly stirring until the oil leaves the wok's surface.
Add sliced onions and green chillies, stir and cook for 3-4 minutes or until the onions are soft and translucent.
Add chopped tomatoes and cloves, stir to combine and cook for 3-4 minutes.
Add coriander powder, cumin powder, degi mirch powder and turmeric. Stir to combine. Cook for 3-4 minutes, stirring occasionally.
Add the curd and mix well.
Add kasuri methi and salt, and mix.
Pour water and bring it to a boil. Reduce the heat to low and simmer until the chicken is tender and the gravy thickens to the desired consistency (approx. 20-25 minutes), stirring occasionally.
Check the seasonings and adjust to taste.
Turn off the heat and sprinkle garam masala on top. Garnish with chopped coriander leaves and serve hot with rice, naan or roti.

Tips & Tricks

Use bone-in chicken for this recipe, as it adds flavour and tenderness.
Always use a heavy-bottomed wok or pan as it helps to distribute the heat evenly and helps to prevent spills.
Stir-fry the chicken on high heat to seal in flavours and create a nice sear on the outside. Stir chicken frequently to avoid sticking to the bottom of the wok.
Fresh tomatoes are my go-to for this recipe, but if you're short on time or don't have any, canned tomatoes or puree can work just as well.
The number of servings will depend on the quantity of the dish served.