Indian Curry Chicken

This recipe uses a whole chicken slow cooked in savory Indian spices. It’s great with Basmati rice or Naan bread and sure to be a hit at the dinner table!

Servings: 4

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes


1 whole organic chicken

1 medium chopped red onion

3 tablespoons minced garlic

3 tablespoons minced ginger

3 teaspoons salt

1 teaspoon ground black pepper

3 whole green cardamom

3 whole cloves

2 sticks of cinnamon (approximately 2 inches total)

1 bay leaf

1 whole black cardamom

1 1/2 teaspoons turmeric powder

1 teaspoon paprika

1 teaspoon garam masala

1 tablespoon dry fenugreek leaves

2 tablespoons tomato paste

1 tablespoon of ghee or olive oil


Remove gizzards from chicken cavity. Pat down with paper towels to dry the chicken inside and out. Cut whole chicken into pieces. Separate legs from thighs, chop wings into pieces, and cut breast into 1″ bits. For the remaining bones and meat, use a sharp butcher’s knife to chop remaining parts into smaller 2-3″ pieces. Cut into bone to expose marrow wherever possible. Put all chicken pieces into a large bowl and mix with 2 teaspoons of salt.

Warm the ghee in a 5 quart stock pot on medium-high heat. Add all of the whole spices (cloves, cinnamon, green and black cardamom, and bay leaf) and cook for 45 seconds. Then add garlic and cook for an additional 45 seconds. Add ginger, mix it thoroughly, and cook for 3-4 minutes. Add the chopped onion and cook for an additional 6 minutes, stirring occasionally.

Turn up the stove to high heat. Mix 1 teaspoon of salt, turmeric, paprika, black pepper, and tomato paste into the pot. Stir in the chicken, garam masala, and fenugreek and mix everything thoroughly for 4-5 minutes until all the chicken pieces have been cooked white on all sides. Reduce heat to low and cover the pot.

Let simmer for 1 hour 20 minutes and then remove from heat.

A few notes:

  • This recipe does not require adding any water. The chicken will produce enough liquid during the cooking process to create the brown curry stew.
  • We recommend letting the chicken sit for a few hours until it cools back down to room temperature. This will enhance the flavor as the chicken will absorb more flavor as it cools.

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