dry chicken curry recipe

Written ByEmma Smyth Updated on
dry chicken curry recipe
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The Best dry chicken curry recipe

I’ve been making this dry chicken curry for years, and it’s one of those recipes that just never gets old. It’s simple enough for a weeknight dinner but still feels special enough for when we have friends over. My kids love it because it’s not too spicy, but it’s got enough flavor to keep things interesting. The best part? It’s quick to throw together, especially if you prep the ingredients ahead of time. What I love most about this dish is how versatile it is. You can serve it with rice, naan, or even just some roti if you’re keeping things light. The spices—cumin, coriander, turmeric—give it a warm, earthy taste without being overwhelming, and the chicken stays tender and juicy. Plus, it’s packed with protein and doesn’t have any heavy cream or excess oil, so it’s a great option if you’re trying to eat a little healthier. My family always asks for seconds, and I don’t mind making extra because it reheats so well. If you’re looking for a no-fuss curry that still delivers on flavor, this one’s a winner.
Spicy Dry Chicken Curry (Sukha Murgh)

Spicy Dry Chicken Curry (Sukha Murgh)

4.7 from 920 votes

A flavorful and aromatic dry chicken curry with a blend of spices, perfect for pairing with roti or rice. This dish is quick to prepare and packed with bold Indian flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade
  • 500g boneless chicken, cut into bite-sized pieces
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1 tsp salt
For the Curry
  • 2 tbsp oil (preferably mustard or vegetable oil)
  • 1 large onion, finely chopped
  • 2 green chilies, slit (adjust to taste)
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp amchur (dry mango powder) or 1 tbsp lemon juice
  • 1/2 cup water (optional, for moisture)
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

👨‍🍳Directions

  1. 1 In a large mixing bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes (or up to 1 hour for deeper flavor).
  2. 2 Heat oil in a heavy-bottomed pan or kadhai over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  3. 3 Add the chopped onions and green chilies. Sauté until the onions turn golden brown (about 5-7 minutes).
  4. 4 Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
  5. 5 Add the marinated chicken to the pan. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken turns white and starts to brown slightly.
  6. 6 Reduce the heat to medium, then add coriander powder, red chili powder, turmeric powder, and salt. Mix well to coat the chicken with the spices.
  7. 7 Cover the pan and cook for 10-12 minutes, stirring occasionally, until the chicken is fully cooked and tender. If the mixture looks too dry, add 1/2 cup of water and cook for another 2-3 minutes.
  8. 8 Sprinkle garam masala and amchur (or lemon juice) over the chicken. Mix well and cook for another 2 minutes.
  9. 9 Garnish with fresh coriander leaves. Serve hot with roti, naan, or steamed rice.

🔧Equipment

  • Large mixing bowl
  • Heavy-bottomed pan or kadhai
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 38g

📝Notes

Tips: For extra flavor, you can add 1/2 cup of yogurt to the marinade. If you prefer a smokier taste, cover the pan with a lid and place a hot coal on top for 2 minutes (dhungar method). Adjust the spice levels to suit your preference.

Watch Video Of How Spicy Dry Chicken Curry (Sukha Murgh) Works

This dry chicken curry is one of those no-fuss recipes that just works every time. It’s flavorful enough to impress at family gatherings but simple enough to throw together on a weeknight. Whether you’re feeding a crowd or just want leftovers for lunch, it’s always a reliable, satisfying dish that everyone will enjoy.

❓ Frequently Asked Questions About Spicy Dry Chicken Curry (Sukha Murgh)

1. Can I use boneless chicken for dry chicken curry?

Yes, you can absolutely use boneless chicken for dry chicken curry. Boneless chicken breasts or thighs work well, but thighs tend to stay juicier. Just adjust the cooking time slightly—boneless chicken cooks faster than bone-in pieces, so reduce the simmering time to avoid overcooking.

2. How do I make the dry chicken curry less spicy?

To reduce the spice level, you can: – Use fewer green chilies or omit them entirely. – Reduce the amount of red chili powder or cayenne pepper. – Add a splash of coconut milk or yogurt to balance the heat. – Increase the quantity of onions or tomatoes for a milder flavor.

3. Can I make dry chicken curry ahead of time?

Yes, dry chicken curry tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it’s too dry. Avoid freezing, as the texture of the chicken may become rubbery.

4. What can I serve with dry chicken curry?

Dry chicken curry pairs well with: – Steamed basmati rice or jeera rice – Roti, naan, or paratha – Cucumber raita or plain yogurt – Pickles or papadums – A simple side salad or sautéed vegetables

5. How do I prevent the chicken from drying out in dry chicken curry?

To keep the chicken tender: – Marinate the chicken in yogurt or lemon juice for at least 30 minutes before cooking. – Cook on medium heat and avoid over-stirring to retain moisture. – Add a little water or broth if the curry looks too dry during cooking. – Use chicken thighs instead of breasts, as they stay juicier. – Remove the curry from heat as soon as the chicken is cooked through to avoid overcooking.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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