Authentic Chicken Aloo Curry

Ingredients

• 750 gbone-in chicken
• 2 mediumpotatoes, cut into large cubes
• 240 ml (1 cup), made from 2 medium onionscrispy fried onion, made by slicing and frying the onions until golden
• 2 tablespoonsginger and garlic paste
• 120 ml (½ cup)yoghurt
• 2 mediumtomatoes
• 1 teaspoonfreshly roasted and crushed coriander powder
• 1 teaspoonfreshly roasted and crushed cumin powder
• 1 teaspoonred chilli flakes
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoonturmeric powder
• to tastesalt
• 1 bay leaf, a few cloves, 1–2 star anise, 2–3 cardamom pods, 1 cinnamon stickwhole spices
• 1 teaspoonblack pepper
• 120 ml (½ cup)oil

Instructions

1. 1

   Heat the spices

   Heat the oil in a saucepan with the whole spices until they release their aroma.

2. 2

   Cook the paste

   Add the ginger and garlic paste and sauté for a few minutes.

3. 3

   Brown the chicken

   Add the chicken pieces and sauté for 5 minutes, until their colour changes.

4. 4

   Blend the sauce

   Blend the fried onion, tomatoes and yoghurt with 60 ml (¼ cup) water for a few minutes, until you have a thick paste.

5. 5

   Cook the spices

   Add all the powdered spices and cook over a medium-high heat for 5 minutes.

6. 6

   Simmer the chicken

   Stir in the blended mixture, lower the heat and cook for 8–10 minutes, until the chicken is about 70% cooked.

7. 7

   Add the potatoes

   Add the potatoes and 60 ml (¼ cup) water. Lower the heat and cook for another 5–7 minutes, until the chicken and potatoes are cooked through and oil rises to the surface.

8. 8

   Adjust the gravy

   If you prefer more shorba (gravy), add another 60 ml (¼ cup) boiling water and cook on a very low heat for a further 3–5 minutes.

9. 9

   Garnish and serve

   Garnish with green chillies and fresh coriander, and serve with naan or rice as desired.

What is chicken aloo curry?

Aloo means potato in several South Asian languages, and chicken aloo curry brings chicken and potatoes together in a spiced gravy. This version builds its sauce from tomatoes, yoghurt and fried onion, with whole spices infusing the oil first.

The method layers flavour by cooking the chicken with the spice mixture before adding the blended sauce. Potatoes go in later, so they simmer until tender without spending the whole cooking time in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 35g protein, 28g carbs, 43g fat.

The potatoes and onion contribute most of the carbohydrates, while the chicken supplies most of the protein. Oil and the fried onion make up much of the fat; yoghurt adds a smaller amount of protein and fat. Serve with a generous vegetable side, and choose either naan or rice to balance the plate.

Building the flavour

Whole spices: warming them in the oil first releases their aroma into the cooking fat. Keep the heat moderate enough that they scent the oil without scorching.

Ground spices: freshly roasted and crushed coriander and cumin bring a toasty note. Add them with the other powdered spices and cook briefly before the wet sauce goes in.

Getting a smooth, rich sauce

Fried onion: blend it with the tomatoes, yoghurt and a little water until thick. This gives the curry body and helps the ingredients combine into a cohesive sauce.

Yoghurt: blending it into the mixture helps distribute it evenly. Once the sauce is in the pan, keep the heat low as directed to let the chicken cook gently.

Checking the chicken and potatoes

Chicken: the recipe first cooks it until its colour changes, then simmers it in the sauce. Check that the thickest pieces are cooked through before serving.

Potatoes: cut them into large, similar-sized cubes so they cook at roughly the same rate. They are ready when a knife passes through easily without the cubes falling apart.

Managing the gravy

The curry cooks with a thick blended sauce and a small amount of added water. If you want more shorba, the method allows another 60 ml (¼ cup) of boiling water near the end.

Let the finished curry cook on a very low heat for the additional 3–5 minutes after adding that water. The recipe uses the oil rising to the surface as one cue that the curry is ready.

Serving the curry

Serve it hot with naan for scooping up the gravy or rice to make the sauce go further. Green chillies and fresh coriander add the finishing garnish specified in the method.

A simple vegetable side, such as a salad or cooked greens, can add freshness and variety alongside the rich curry.

Recipe notes & tips

• Cut the potatoes into similar-sized large cubes so they finish cooking together.
• Blend the onion, tomatoes and yoghurt until the mixture is thick and even.
• Add the ground spices before the blended sauce, as the method directs.
• Keep the heat low after adding the sauce to give the chicken time to cook gently.
• Use the optional boiling water only if you want a looser, more plentiful gravy.
• Check both the chicken and potatoes for doneness before serving.

Variations

• More shorba: add the optional 60 ml (¼ cup) boiling water and simmer for 3–5 minutes.
• Milder curry: reduce the chilli flakes to suit your preference.
• Fresher finish: add extra fresh coriander as a garnish.
• Naan pairing: serve with naan to scoop up the thick sauce.
• Rice pairing: serve with rice to make the gravy stretch across the plate.

Common mistakes to avoid

• Scorched whole spices: heat them in the oil only until aromatic, not until darkened.
• Uneven potato pieces: cut the cubes to a similar size so they cook at a similar pace.
• Lumpy sauce: blend the fried onion, tomatoes and yoghurt thoroughly with the measured water.
• Rushing the simmer: allow the chicken the stated cooking time in the sauce, then check it is cooked through.
• Overcooked potatoes: check them as they cook and stop once they are tender.
• Too-thick gravy: add the optional boiling water gradually rather than pouring it all in without checking.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the gravy has thickened.

Frequently asked questions