Dry Chicken Curry Recipe


  • 2 tbsp Ghee
  • 1 tsp Cumin seeds
  • tsp Chilli Powder
  • 1 tsp Garam Masala
  • 6 Curry leaves, torn
  • 2 tsps grated Ginger
  • 1 tsp ground Turmeric
  • Salt according to taste
  • 2 pods of Garlic, crushed
  • 300 gms Onions, chopped
  • 1 tsp Black Mustard seeds
  • 1 kg Chicken thigh fillets, halved
  • 1 tbsp chopped Coriander leaves


  1. Heat ghee in large pan, cook onions, stirring, until browned lightly.
  2. Add leaves, seeds, garlic, ginger, ground spices and salt, cook stirring, until fragrant.
  3. Add chicken fillets, stir well to coat in spice mixture.
  4. Add about 150 ml water, simmer, covered, about 30 minutes or until most liquid has evaporated. Just before serving, stir in coriander.

Tip: Roast diced onions, carrots, and celery in the pan right along with chicken. With the vegetables cooked down and flavored with the meat juices, you've the base for a wonderful gravy.

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