How long does Chicken Curry (Home Style) keep in the fridge?

Chicken Curry (Home Style) keeps 3 to 4 days refrigerated in an airtight container. Reheat gently on the stove with a splash of water; the flavours actually deepen overnight. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Chicken Curry (Home Style) ahead of time?

Yes. Chicken Curry (Home Style) is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Chicken Curry (Home Style)?

Classic pairings include rice, roti. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Chicken Curry (Home Style)

Name: Chicken Curry (Home Style)
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 800 g bone-in chicken pieces (curry cut); 2 large onions, finely sliced; 3 medium tomatoes, pureed; 0.5 cup thick yoghurt, whisked; 1.5 tbsp ginger-garlic paste; 2 green chillies, slit; 1 tsp cumin seeds; 1 tsp turmeric; 2 tsp Kashmiri chilli; 1 tbsp coriander powder; 1 tsp garam masala; 3 tbsp oil or ghee; 1 tsp salt; 3 tbsp fresh coriander, chopped

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Time: 50 min
Serves: 4
Calories: 440 kcal
Protein: 42 g

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Method

1Heat oil, crackle cumin, add onion and cook deeply golden, 10–12 minutes.
2Add ginger-garlic and green chilli; fry 1 minute. Add tomato puree, turmeric, chilli and coriander powder; cook 8 minutes till oil separates.
3Off heat, stir in yoghurt slowly so it doesn't split, then return to gentle heat.
4Add chicken pieces, salt and 1 cup water. Cover and gently bubble 25 minutes until chicken is tender and gravy clings.
5Uncover for the last 5 minutes to thicken. Finish with garam masala and fresh coriander.
6Serve with steamed basmati or hot phulkas.

About this recipe

Chicken dish — replace with chickpeas + soya nuggets for the vegan curry sibling.

Ingredients

Method

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