The aroma of this Indian Chicken Curry will transport you straight to a bustling home kitchen filled with the crackle of spices and the warmth of ghee. Rich tomato-onion gravy hugs tender chicken breast pieces, creating a dish that’s both soulful and satisfying. This quick and hearty curry is an excellent starting point for anyone exploring the vast landscape of Indian cuisine.
Best of all, it’s incredibly flexible—whether you’re on a low-carb diet or just want a bold dish to pair with roti or rice. With just a few simple ingredients and under 20 minutes, you’ll have a deeply flavorful meal that feels like it simmered for hours. Perfect for busy nights, meal preps, or a quiet solo dinner.
Full Recipe:
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150g chicken breast
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2 tsp ghee
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50g onion, finely chopped
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1 tsp ginger garlic paste
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50g tomato puree
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200ml water (plus extra if needed)
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1/2 tsp turmeric powder
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1/2 tsp Kashmiri red chili powder
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1/2 tsp cumin powder
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1/2 tsp coriander powder
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1/2 tsp garam masala powder
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10g fresh coriander (cilantro), chopped
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Salt and pepper to taste
Directions:
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Heat 1 tsp of ghee in a pan. Season both sides of the chicken breast with salt and pepper.
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Sear the chicken breast for 3-4 minutes on each side until a golden crust forms. Remove from the pan and set aside to rest.
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In the same pan, add the remaining ghee and chopped onions. Cook on medium heat until deeply browned.
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Add the ginger garlic paste and sauté for 1 minute.
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Add turmeric, red chili, cumin, coriander, and garam masala powders. Stir for another minute.
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Deglaze the pan with water, then add the tomato puree. Mix well. Cover and simmer for 6-8 minutes.
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While the curry simmers, butterfly and slice the chicken into strips.
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Add the sliced chicken back to the pan. Simmer for another 2-3 minutes or until chicken is fully cooked. Adjust sauce consistency by adding water or reducing it as needed.
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Finish with freshly chopped coriander and serve hot with roti, rice, or cauliflower rice.
Prep Time: 2 minutes | Cooking Time: 15 minutes | Total Time: 17 minutes
Kcal: 429 kcal | Servings: 1
Introduction: The Soul of Indian Cuisine
Indian Chicken Curry is more than just a dish—it’s a warm, comforting experience. With roots that stretch across the diverse culinary landscape of India, chicken curry takes on countless regional variations, yet remains a beloved staple in Indian households. This particular recipe by Sahil Makhija from Headbanger’s Kitchen is a streamlined version of an Indian-style curry, designed to be approachable, flavorful, and quick to prepare—ideal for both beginners and seasoned cooks alike.
Simplicity is the hero of this dish. It brings together the foundational flavors of Indian cooking: onions, tomatoes, aromatic spices, and a touch of ghee. While there are countless Indian curries that lean into regional techniques and specific spice blends, this version is like an all-purpose curry blueprint. It pulls from various traditions to create a universally loved, familiar flavor profile.
The Story Behind the Curry
Sahil Makhija, also known for his heavy metal music career, has become a prominent voice in the keto and low-carb food community through Headbanger’s Kitchen. This Indian Chicken Curry recipe is part of his broader series of curry dishes, and he designed it to be flexible and low-effort without compromising on taste.
Though Sahil used chicken breast in this version for its lean nutritional profile, he encourages cooks to try chicken thigh if they want a richer, juicier result. The recipe is designed for one serving but scales easily for batch cooking. His style emphasizes clean, efficient cooking, ideal for busy weeknights or meal prep routines.
What Makes This Curry Stand Out
This chicken curry may be basic in concept, but the flavors are deep and layered. The magic lies in the browning of the onions, which provides a natural sweetness and depth. Combined with the heat of Kashmiri chili and the earthy richness of turmeric, cumin, and coriander powders, the curry hits all the right notes: warm, slightly spicy, rich, and comforting.
Unlike restaurant-style curries that might call for cream, yogurt, or cashew pastes to create a thick gravy, this version achieves its body from sautéed onions and tomato puree. This not only keeps it lighter but also makes it easier and quicker to cook at home.
The finishing touch of garam masala and fresh coriander leaves lifts the dish, adding freshness and that unmistakable aroma that defines Indian cooking.
A Flexible Base for Creative Variations
One of the biggest strengths of this curry is its adaptability. While chicken breast is used here, you can switch it out for chicken thighs, boneless lamb, paneer (for a vegetarian option), or even hearty vegetables like eggplant or mushrooms.
You can also modify the gravy to suit different dietary preferences:
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For a creamier curry, stir in a spoonful of yogurt or cream toward the end.
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For a thicker, more intense sauce, reduce the liquid slightly or blend the onion and tomato base before adding the chicken.
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For more heat, increase the Kashmiri chili or add green chilies while sautéing the onions.
This base recipe can serve as a canvas for experimentation, which is why it’s perfect for home cooks looking to gain confidence with Indian spices.
Cultural Significance and Comfort Factor
In Indian homes, chicken curry is the centerpiece of countless meals. Whether it’s Sunday lunch with family, a festive gathering, or a quick weekday dinner, curry holds emotional weight. The aroma of a simmering pot of curry often draws family members into the kitchen before the food is even plated. It’s a dish that signals home, love, and warmth.
This particular recipe doesn’t aim to represent any one region of India—instead, it unites common culinary elements found across the country: the holy trinity of onion, tomato, and ginger-garlic paste; a standard set of dry spices; and the essential garnish of coriander leaves. It’s a “gateway curry” for those new to Indian food, and a comfort food go-to for those familiar with it.
Pairings and Serving Suggestions
While this chicken curry can easily be eaten on its own (especially if you’re following a low-carb or keto diet), it truly shines when paired with sides.
Roti, naan, or chapati are classic choices for scooping up the thick gravy. For those not concerned with carbs, steamed basmati rice or jeera (cumin) rice provides a soft, fluffy base that soaks up every drop of the sauce.
If you’re avoiding carbs, cauliflower rice is a fantastic substitute and complements the curry without overshadowing its flavor.
To create a balanced meal, you might serve this curry alongside simple vegetable dishes like sautéed okra (bhindi), spiced cabbage, or a refreshing cucumber raita. The richness of the curry pairs well with cooling, crunchy sides.
Nutritional Profile and Dietary Notes
At approximately 429 kcal per serving, this curry offers a balanced mix of protein and fats with relatively low carbs—perfect for keto and low-carb eaters. The use of chicken breast ensures a lean protein source, while the ghee and spices contribute both healthy fats and powerful antioxidants.
Tomato puree and onions add natural sweetness and tang, though they also contribute to the carb content. If you’re tracking macros closely, you can reduce the onions or use fresh tomatoes instead of puree for better control.
The absence of cream, sugar, or thickening agents keeps this dish clean and health-conscious, while still delivering depth and complexity.
Cooking Tips from the Chef’s Perspective
Sahil’s approach emphasizes building flavor through proper browning and timing. For best results:
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Take your time browning the onions—don’t rush this step. The darker they go (without burning), the richer your curry.
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Deglaze the pan well when adding water to pull up all those tasty browned bits.
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Adjust the consistency by controlling the water content—less water means thicker gravy; more water means a brothier curry.
He also recommends slicing the chicken after it’s cooked and rested, which helps lock in moisture and makes for a better texture.
Storage, Meal Prep, and Leftovers
This Indian Chicken Curry is an excellent candidate for meal prep. The flavors deepen over time, so leftovers often taste even better the next day. Store in an airtight container in the fridge for up to 3-4 days, or freeze in portioned containers for up to 1 month.
To reheat, simply warm it gently in a pan over low heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving at high power as it may dry out the chicken.
You can make a large batch and use it in multiple ways—serve as-is with rice, shred the chicken into wraps, or even toss it with stir-fried veggies for a fusion bowl.
Conclusion: A Curry for Every Table
This Indian Chicken Curry isn’t just about quick cooking or healthy eating—it’s about celebrating the essence of Indian flavors in a way that feels achievable. Whether you’re new to Indian cuisine or grew up eating curry, this dish is sure to hit home.
It’s comforting, customizable, and requires only a few pantry staples. From its richly spiced gravy to its simple technique, it offers a deeply satisfying culinary experience without needing to master dozens of exotic ingredients. Think of it as the perfect gateway dish—a beginner-friendly introduction with gourmet-level payoff.