Chicken Curry: The King of Indian Curries and How to Make It Right

When people think of Indian food, one dish almost always comes to mind: chicken curry, a rich, spiced stew of tender chicken in a flavorful sauce, often served with rice or bread. Also known as chicken masala, it’s the dish that turns first-time eaters into lifelong fans. It’s not just a recipe—it’s a story. Every region in India has its own version, from the creamy butter chicken of Punjab to the coconut-infused curries of Kerala. What ties them together? Slow-cooked spices, tender meat, and a sauce that clings to every grain of rice.

What makes chicken curry different from other curries? It’s the balance. Too much chili, and it burns. Too little spice, and it’s bland. The magic happens when you layer flavors—cumin, coriander, turmeric, and garam masala—then let them bloom in oil before adding tomatoes, onions, and yogurt or cream. butter chicken, a creamy, tomato-based chicken curry with a hint of sweetness and smokiness from the tandoor, is the most famous version, but it’s just one branch of a much bigger tree. Many people don’t realize that authentic Indian chicken curry doesn’t always use cream—it often uses cashew paste, coconut milk, or even ground poppy seeds for richness.

And here’s the truth: most restaurant versions aren’t how Indians make it at home. In Indian kitchens, chicken curry is cooked in batches, reheated, and tastes better the next day. It’s not fancy. It’s practical. It’s what you make after a long day, using whatever spices you have on hand. The chicken curry recipe, a flexible base that adapts to regional tastes, pantry staples, and family preferences doesn’t need a fancy list of ingredients—just patience and a good spice grinder.

You’ll find everything here—from the slow-simmered gravies of North India to the tangy tamarind versions of the South. Some recipes use yogurt for tenderness, others use coconut milk for depth. Some start with fried onions, others with roasted spices. You’ll see how the same core idea can become something completely different depending on where you are. And you’ll learn why butter chicken, though popular abroad, isn’t even the most common version in India—it’s just the one that traveled the farthest.

What you’ll find in the posts below aren’t just recipes. They’re stories about how chicken curry became the undisputed king of Indian curries, why it’s often confused with tandoori chicken, and how to fix common mistakes like watery sauce or overcooked meat. Whether you’re trying to replicate a dish you had in Delhi or just want to make something warm and comforting tonight, this collection gives you the real deal—no fluff, no gimmicks, just what works.