If you’ve never had a home made chicken curry you’re missing out. I’m not talking about the super rich kind that you get at your neighborhood Indian restaurant. You didn’t really think we ate like that all the time, did you? The recipe below is more like what you find in an Indian home. It’s light, aromatic, succulent and easy to make… my favorite combination! Pair it with some naan, roti or rice and enjoy this meal anytime.

One of the ingredients I’ve used is the bay leaf. Not many people recognize how amazing this nondescript leaf really is. It helps to improve digestive health, treats respiratory conditions, is anti inflammatory, aids in heart health, reduces anxiety and stress.. and all this while aiding in diabetes management. You can find more information about the health benefits of bay leaves here.

  • 1 lb chicken (preferably bone-in)
  • 2 to 3 tbsp oil
  • 1 small bay leaf
  • 4 cloves
  • 2 inch thin cinnamon stick
  • 3 green cardamom
  • 1/2 tsp cumin
  • 2 green chilies slit (optional)
  • 1 cup onions, chopped fine or grated
  • 1 tbsp ginger garlic paste
  • 1/2 cup tomatoes, chopped fine or puréed
  • 1/4 tsp turmeric powder
  • Salt as needed
  • 3/4 to 1 tsp red chili powder (adjust as per taste)
  • 1-1/2 tsp garam masala powder (adjust as per taste)
  • Fistful of chopped coriander leaves or mint (to use while cooking)
  • 3-4 sprigs coriander, leaves removed (for garnish, optional)
  • 1/2 to 1 cup hot water or chicken broth
  • 2 tbsp yogurt
  1. Heat oil in a deep pan, add all the dry spices and fry till it releases its aromas, approx one minute.
  2. Add onions, chilies and fry evenly till golden.
  3. Add ginger garlic paste and fry till the raw smell goes off.
  4. Next add the mashed tomatoes or puree, turmeric and salt.
  5. Mix well and cook until the tomatoes turn soft.
  6. Add yogurt and red chili powder and continue to cook on a low heat until the mixture is pulpy.
  7. Add chicken, garam masala and coriander or mint leaves.
  8. Cook till the meat turns white (approx 5 minutes).
  9. Cover and cook on a low flame for an additional 3 to 5 mins.
  10. In a separate pot, heat up 1 cup water or broth.
  11. Pour hot water/broth just enough to make a thick gravy. (Do not add too much otherwise the curry will become runny).
  12. Cover and cook on a medium flame till the chicken is soft.
  13. Taste and adjust the spices accordingly.
  14. Add some coriander leaves for garnish and serve hot with rice or roti.