For a richer flavor, marinate the chicken in a mixture of yogurt, ginger-garlic paste, and a pinch of turmeric for at least 30 minutes before cooking. Adjust the amount of chili powder and green chilies to suit your preferred level of spiciness. Garam masala blends vary; experiment with different brands to find your favorite. If the sauce becomes too thick, add a little more water to reach your desired consistency.
Spicy Chicken Curry
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING5 People
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VIEWS130
Embark on a culinary journey with this vibrant and aromatic Spicy Chicken Curry. Infused with the warmth of garam masala and the fiery kick of chili, this dish is a symphony of flavors that will tantalize your taste buds. Perfect with fluffy rice or warm, crusty bread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol53 mg
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Fiber3 g
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Protein23 g
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Saturated Fat2 g
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Sodium304 mg
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Sugar4 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Rinse the chicken pieces and pat them dry. Set aside. Grind the poppy seeds into a fine paste using a mortar and pestle or a small spice grinder. (5 minutes)
02
Step
8 mins
In a large skillet or pot, heat the vegetable oil over medium-high heat. Add the chopped onions and green chilies and sauté until the onions are golden brown and softened. (8 minutes)
03
Step
7 mins
Add the ginger-garlic paste to the skillet and continue to sauté for another minute until fragrant. Add the poppy seed paste and the reserved chicken pieces. Sauté, stirring frequently, until the chicken is lightly browned on all sides. (7 minutes)
04
Step
14 mins
Stir in the chili powder, ensuring the chicken is well coated. Pour in 2 cups of water, bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Let it simmer for 12-15 minutes, or until the chicken is cooked through and tender. (14 minutes)
05
Step
2 mins
Once the chicken is cooked and the sauce has thickened slightly (the oil should be shimmering on the surface), stir in the garam masala and turmeric powder. Turn off the heat and stir well to combine. (2 minutes)
06
StepServe hot, garnished with fresh cilantro, if desired. Excellent with basmati rice, naan bread, or roti.
RECIPE REVIEWS
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Please Rate
Mollie Boyle
May 27, 2025I used chicken thighs instead of breast, and it turned out great. They stayed so moist and tender.
Kaden Johns
Dec 22, 2024This recipe is fantastic! The flavor is amazing, and it's surprisingly easy to make.
Lura Schmidt
Oct 20, 2024The aroma while cooking this curry is incredible! My whole house smelled amazing.
Brycen Schulist
Oct 15, 2024I adjusted the chili powder to make it less spicy for my kids, and they loved it!
Jarred Funk
May 15, 2024The poppy seed paste adds a unique flavor that I've never tasted in a curry before. It's delicious!
Zoey Ortiz
May 1, 2024I recommend serving this with homemade naan bread. It's the perfect combination!
Mike Fisher
Apr 9, 2024I made it in my Instant Pot, and it was ready in under 30 minutes!
Maurine Rogahn
Mar 25, 2024This is my new go-to chicken curry recipe! Thank you for sharing.