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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Upgrade your dinner routine with this easy, tangy One-Pan chicken recipe that delivers maximum flavour with minimal effort. This North Indian-style Khatta Chicken Curry (Tangy Chicken Curry) features a perfect balance of spicy, savoury, and beautifully sour flavours. The secret lies in its depth-building process: tender chicken pieces are seared to lock in juices, then simmered in a rich onion-tomato gravy made smooth with creamy curd. Tamarind pulp and amchur (dry mango powder) provide the signature tangy...
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Heat vegetable oil in a heavy-bottomed pan over medium-high heat. Add chicken pieces and sear for 2–3 minutes on each side until lightly golden. Move the chicken to a plate and set aside, leaving the remaining oil in the pan.
Add vegetable oil to the same pan and heat over medium flame.
Add chopped onions and cook until golden brown.
Add ginger-garlic paste and chopped green chillies. Stir and cook for about 1 minute until the raw smell fades.
Turn the heat to low. Add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Add a splash of water to prevent the spices from burning and stir for 30–40 seconds.
Add chopped tomatoes and cook over medium-high heat until soft and mushy, and the oil begins to separate from the sides of the masala.
Lower the heat and gradually add whisked curd, stirring continuously. Cook for 2–3 minutes.
Return the seared chicken pieces and any juices left on the plate to the pan. Mix well so all chicken pieces are evenly coated with the masala.
Pour in hot water and stir. Cover the pan with a lid and let it simmer on medium-low heat for 20–25 minutes, or until the chicken is fully cooked.
Add tamarind pulp, amchur powder, and sugar. Mix well, cover again, and let it simmer for another 3–4 minutes so the gravy thickens and the tangy flavours blend in.
Sprinkle garam masala over the top, mix, and scatter fresh coriander leaves on top. Turn off the heat and let the curry rest for a few minutes before serving.
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Searing the chicken first locks in the juices and adds extra flavour to the curry.
You can adjust the thickness of the curry by adding extra hot water toward the end of simmering. Always use hot water to keep the cooking process smooth.
Lower the heat or briefly turn it off before adding whisked curd to prevent curdling.
Taste the gravy before adding sugar and adjust the quantities of tamarind and amchur to match your preferred level of tanginess.
Sugar acts as a flavour enhancer that balances the sharp acidity of tamarind and tomatoes.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but it may cook faster, so adjust the simmering time accordingly.
Can I substitute tamarind pulp with something else?
You can use lemon juice or vinegar as a substitute, but the flavour profile will be slightly different.
What can I serve with Khatta Chicken Masala?
It pairs well with steamed rice, jeera rice, butter naan, tandoori roti, or soft phulkas.
Can I make this curry spicier?
Increase the quantity of red chilli powder or add more green chillies to make the curry spicier.
