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Chicken Curry

by Sadia Halimah Aziz
A simple Pakistani chicken curry that will leave everyone wantingmore. This chicken curry recipe is delicious served with any type of ricerecipe. Allow the cooked rice to simply soak up the flavours and aroma for adelicious mid-week meal for the whole family! A quick and delicious mildchicken recipe with bags of flavour.
5 from 1 vote
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Main Course
Cuisine Pakistani/Indian
Servings 6 servings
Calories 522


  • 50 ml Vegetable Oil
  • 1 kg Chicken
  • 2 Onions/Pyaz finely diced
  • 3 Tomatoes chopped
  • 10 Garlic Cloves/Lehsan minced
  • 1 inch Ginger/Adrak crushed
  • 2 tsp Salt/Namak
  • 2 tsp Turmeric Powder/Haldi
  • 1 tsp Chilli Powder/Laal Mirch Powder
  • 1 tsp Cumin Powder/Jeera Powder
  • 1 tsp Coriander Powder/Dhaniyaa Powder
  • 1 tsp Dried Fenugreek Leaves/Methi
  • 2 Green Chillies/Hari Mirch
  • 1 tbsp Tomato Purée
  • 500 ml Water warm
  • 1 tbsp Cumin Seeds/Jeera crushed
  • Coriander/Dhaniyaa


  • In a large pot heat up the vegetable oil on medium heat until hot
  • Add the finely diced onions, garlic cloves, crushed ginger and salt thencook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
  • Add the chopped tomatoes then cook for 6-8 minutes, stirring occasionally, until the tomatoes soften
  • Add the chilli powder, turmeric powder, cumin powder, coriander powderand the dried fenugreek leaves then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
  • Add the finely chopped green chilies, coriander and tomato purée and cook for another 1-2 minutes
  • Add the chicken into the pan and gently mix the spices into the chicken before covering with a lid and cooking for 15-20 minutes until the chicken has almost cooked through
  • Add the warm water and allow it to come to a gentle simmer then cook for 6-8 minutes or until thickened to your personal preference
  • Add the crushed cumin seeds then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
  • Your chicken curry is ready!


Keyword chicken, curries, indian, pakistani, spicy