Homestyle Indian Chicken Curry with Potatoes

Make & Marinate the Chicken Add the chicken to a bowl along with salt, Kashmiri chili powder, turmeric, yogurt, and oil. Mix thoroughly so every piece is evenly coated. Cover and refrigerate for at least 60 minutes (or overnight for deeper flavor). Keep boneless thigh pieces large so they stay juicy bone-in pieces will simply require longer cooking later.

Prepare the Pastes In a food processor, blend the onions, fresh coriander (stems preferred), green chilies, ginger garlic, and salt into a smooth paste. Separately, blend the tomatoes into a smooth tomato paste. Set both aside.

Bloom Whole Spices & Cook Onion Paste Heat oil in a heavy-bottomed pot. Add cinnamon stick, cloves, and cardamom. Let them bloom for a few seconds until fragrant.

Add the prepared onion-coriander-chili-ginger-garlic paste and cook on medium heat, stirring frequently, until it thickens and turns lightly golden.

Add Ground Spices Once the onion paste is lightly golden, add turmeric powder, Kashmiri red chili powder, and cumin powder. Cook for 1–2 minutes, stirring continuously, until the spices are fragrant and well incorporated.

Add Chicken Add the marinated chicken to the pot and stir to coat it evenly with the spiced onion mixture. Cook uncovered for 5–7 minutes, allowing the chicken to seal and release its juices.

Add Tomato Paste Add the blended tomato paste and mix well. Cook on medium heat until the masala thickens and oil begins to separate, about 8–10 minutes. This step builds depth and richness.

Add Potatoes & Water Add the potatoes and enough water to just cover everything. Add a pinch of salt and a pinch of sugar to taste, adjusting seasoning as needed.

Simmer Cover and simmer on low heat: • Bone-in chicken: 30–35 minutes • Boneless thighs: 18–22 minutes Stir occasionally until the potatoes are tender and the gravy thickens.

Finish & Serve Garnish with fresh coriander leaves. Let rest for 5 minutes before serving.