A plate topped with chicken thigh curry with white rice on the side

Home-style chicken curry (Tariwalla murgh)

  • serves 4
  • Easy

This easy chicken curry from Maunika Gowardhan makes for a comforting yet nutritious Friday night treat. It's packed with aromatic flavours and has a spicy kick from chilli


Make this home-style chicken curry then check out our chicken tikka masala, chicken jalfrezi, chicken korma and more chicken curry recipes.

This home-style chicken curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Maunika says: “This recipe uses easy-to-find ingredients and is a favourite on days when I miss home. The key is to blend the onions separately from the garlic and ginger – the temptation is to blend them together, but the cooking times vary for each.”



  • white onions 180g, roughly chopped
  • garlic 6 cloves, roughly chopped
  • ginger 2½ cm, roughly chopped
  • tomatoes 120g, roughly chopped
  • tomato purée 1 heaped tbsp
  • vegetable oil 3 tbsp
  • green cardamom pods 5
  • cinnamon stick 2½ cm
  • dried bay leaves 2
  • ground turmeric 1 tsp
  • kashmiri chilli powder ½ tsp
  • ground cumin 1 tsp
  • ground coriander 2 tsp
  • whole chicken thighs and drumsticks 850g, skinned
  • potatoes 230g, peeled and diced
  • coriander chopped to garnish
  • lemon juice 1 tbsp
  • roti or pulao to serve
  • salad to serve


  • Step 1

    Blitz the onions in a blender to a smooth paste, then remove and set aside. In the same blender, blitz the garlic and ginger, then remove and set aside.

  • Step 2

    Now add the tomatoes and tomato purée to the blender and blitz to a smooth paste, then set aside.

  • Step 3

    Heat the oil in a large, heavy-based, non-stick pan over a medium heat. Add the whole spices and, when they sizzle, add the onion paste and fry for 9-10 minutes, stirring well.

  • Step 4

    Add the garlic and ginger paste, and fry for 1 minute to cook out the raw flavours. Add the tomato paste and fry for 2 minutes until it begins to thicken. Add the turmeric, chilli powder, cumin and ground coriander, and fry for 3 minutes, stirring well.

  • Step 5

    Add the chicken and mix to coat with all the spices, frying for 7-8 minutes to seal on all sides. Season to taste, then add 270ml of water. Bring to the boil, then cover and simmer for 15 minutes.

  • Step 6

    Add the potatoes and continue cooking, with the lid on, for 15-17 minutes or until the potatoes are cooked through and the chicken is cooked through. Garnish with the coriander and lemon juice. Serve with roti or pulao and a salad.

This home-style chicken curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Photographs by Sam A Harris.

Find more easy chicken curry recipes here

Indian Chicken Curry Recipe With Garlic and Black Pepper

Nutritional Information

  • Kcals 355
  • Fat 18.8g
  • Saturates 3.3g
  • Carbs 15.2g
  • Sugars 4.9g
  • Fibre 3.7g
  • Protein 29.4g
  • Salt 0.2g