Ginger chicken curry for chapathi | Ginger chicken recipe
Restaurant style Ginger Chicken Curry at home! Chicken cooked with ginger flavour is truly a satisfying curry to have with rice or roti. Whether served with roti, chapathi, or ghee rice, this curry is sure to be a hit at your dining table.
Let’s Talk About Ingredients
• Chicken
Use medium-cut pieces with bone for more flavour. Boneless can also be used if preferred. Marinate well for juicy results.
• Ginger
Fresh ginger adds a spicy kick. Use juliennes and not paste here for bold flavour. Don’t skip it—it’s the star of the recipe!
• Curd (Yogurt)
This gives a creamy touch without using cream or coconut. Make sure curd is fresh and not sour.
• Onion and Tomato
This combo forms the base. Saute well till onion is golden and tomato is mushy for a smooth gravy.
• Spices
Chilli powder for heat, Kashmiri chilli for colour, coriander powder for body, pepper for that final hit, and garam masala for aroma.
• Corn Slurry
Just corn flour mixed with water added at the end—makes the gravy coat the chicken beautifully.
Detailed Recipe
Video recipe:
Step-by-Step Instructions with Photo Guide
Marinate chicken with turmeric, salt and ginger garlic paste.
Mix well and marinate for 30 minutes
heat oil in a pan and add green chillies and ginger
saute for a minute
add chopped onion
fry until bown
add chopped tomatoes
along with salt for frying
cook until tomatoes turn soft.
mash it with ladle
add curd
cook until it blends with masala
add all spice powders
mix well and cook for raw smell to leave
add marinated chicken
mix well
add water
close and cook until chicken is done
add pepper powder
sprinkle crushed kasuri methi
and lastly add garam masala
mix, close and cook for a couple of minutes
mix corn flour with water to make slurry
add the slurry to the curry
mix well
close and cook for a a couple of minutes again
Garnish with ginger and serve hot with roti or rice
Expert Tips
• Use fresh ginger—not paste—for best flavour
• Always add curd on low flame, else it may split
• Don’t skip kasuri methi; gives nice aroma at the end
• Corn slurry is optional but gives a hotel-style thick gravy
• Add more green chilies if you like it extra spicy
• Tastes best after resting for 30 minutes post cooking
FAQs
Can I make this without curd?
Yes, you can replace curd with 1 tbsp cashew paste or skip it, but curd adds creaminess.
What can I use instead of corn flour?
You can skip the corn slurry or use rice flour slurry. Or just reduce water for a thicker gravy.
Is this a dry or gravy recipe?
This is semi-gravy. You can make it dry by skipping water or gravy by adding more water.
Can I use boneless chicken?
Yes, but bone-in pieces give more flavour to the curry.
Is this curry suitable for kids?
Yes, just reduce green chili and chilli powder for a milder version.
Recipe card
Ginger Chicken Curry
Ingredients
- 1/2 kg chicken cut into pieces
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 tsp ginger garlic paste
- 2 tbsp oil
- 1 green chili chopped
- 1 inch ginger julienned
- 1 onion finely chopped
- 1 tomato chopped
- 1/4 tsp salt
- 2 tbsp curd
- 1/2 tsp chili powder
- 1/2 tsp Kashmiri chili powder
- 2 tsp coriander powder
- 1/4 tsp pepper powder
- 1/4 tsp garam masala
- Kasuri methi
- 1/2 tbsp corn flour + water to make slurry
Instructions
- Marinate chicken with turmeric, salt, ginger garlic paste for 30 mins
- Saute green chili and ginger in hot oil
- Fry onions till golden, then cook tomatoes till mushy
- Add curd, cook a minute, then add all masala powders
- Mix in chicken and 1 cup water. Cook covered for 10 mins
- Add pepper, garam masala and kasuri methi
- Add corn slurry and cook for 2 more mins
- Garnish with ginger and serve hot
