Looking for a spicy, rich, and thick chicken curry recipe that goes perfectly with rice, chapati, pulka, or roti? This dark gravy chicken curry is made with simple ingredients and traditional Indian spices. The masala base is deep, nutty, and luxurious — thanks to melon seeds, cashews, poppy seeds, and a unique blend of herbs and spices. This recipe yields tender chicken with juicy pieces soaked in a flavorful gravy, just like your favorite restaurant-style...
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Wash the chicken thoroughly 2-3 times. In the final rinse, add a little salt and lemon juice to remove any raw smell. Drain completely.
Marinate the chicken with turmeric, red chilli powder, salt, oil, and yogurt (or lemon juice if skipping curd). Mix well and refrigerate for 1 hour, covering it for best results.
In a bowl, add melon seeds, cashews, and poppy seeds. Pour water and soak for 1 hour.
Heat oil in a small pan. Add ginger, garlic, tomato, and onion.
Sauté, cover with a lid, and cook until the tomatoes turn mushy.
Add chopped coriander and mint leaves. Mix and turn off the flame.
Let the mixture cool. Blend it along with the soaked nuts into a smooth paste, adding water as needed.
Heat oil in a heavy pan. Add cumin, cinnamon, cardamom, cloves, bay leaf, and dry red chilli. Let them sizzle.
Add slit green chillies and sauté.
Add the marinated chicken directly into the tempering. Sauté on medium flame for 8-10 minutes without adding water.
Cover and cook until the chicken turns soft and natural juices are released. Stir occasionally to avoid sticking.
Once the chicken is cooked and oil separates, add the prepared masala paste.
Fry the paste on low to medium flame, stirring often. The better it's fried, the tastier the curry.
Add chicken masala or garam masala and cook for another 2 minutes.
Add warm water to adjust the gravy consistency. Add salt to taste.
Simmer for 5-7 minutes on medium flame until oil separates on top.
Finish with finely chopped coriander leaves. Serve hot with steamed rice, jeera rice, chapati, roti, pulka, or paratha.
Marination with yogurt or lemon tenderizes chicken and adds flavor. Don’t skip refrigeration for 1 hour.
The more you fry the masala paste, the darker and tastier the gravy becomes.
Nuts and seeds give creaminess and richness without using cream or too much butter.
Curry tastes even better the next day. Make it in advance for guests or special meals.
If you don't have poppy seeds, use more cashews or a tsp of roasted gram dal instead.
To reduce spiciness, decrease the chilli powder in the marinade or remove seeds from green chillies.
For extra flavors, add 1 tsp of crushed kasuri methi before serving for a restaurant-style finish.
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but bone-in chicken adds more flavor to the curry.
What can I use instead of poppy seeds?
You can replace poppy seeds with more cashews or a tsp of roasted gram dal.
How can I make the curry less spicy?
Reduce the amount of red chilli powder in the marinade or remove the seeds from the green chillies.
Can I prepare this curry in advance?
Yes, this curry tastes even better the next day as the flavors deepen over time.
What is the best accompaniment for this curry?
This curry pairs well with steamed rice, jeera rice, chapati, roti, pulka, or paratha.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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