Chicken Curry Rozmarra – Easy Indian Household Chicken Curry

Economical and tasty, this dish gives you a taste of simple Punjabi home cooking. This is one of the easiest chicken curry recipe that even a beginner or a bachelor can cook with a deeply satisfying outcome.

It not only tastes delectable but is also full of flavours in the tender & succulent pieces of chicken.

This chicken curry recipe comes together in just under an hour. It is an excellent way to add some versatility to your weeknight dinner spread. And it’s primarily comprised of ingredients you probably already have on hand—chicken, tomatoes, onions, ginger, garlic, and some regular Indian spices.

This simple Indian chicken curry is made in the style common to the dhabas on the North Indian highways, all the way from Jaipur to Amritsar. And, not to forget the chicken curry tales from Rajinder Da Dhaba.

What kind of chicken should I use for dhaba style chicken curry?

Using bone-in chicken lends the meat a richer, gamey flavour. That is in keeping with how this dish was traditionally made, using free-roaming birds.

A generous hand with spices, including turmeric, coriander, cumin, and cinnamon, plus plenty of chillies, leaves this dish intensely flavorful and fiery.

You can also make this curry with boneless chicken. But bone-in chicken yields the best curry as the juices from the bones mix with the curry making it richer in flavour.

Most traditional Indian households use the whole chicken that is cut to more or less equal sizes. A typical curry cut divides a broiler chicken into 12 pieces.

The curry is made with all the pieces of chicken including thighs, breasts etc. But if you are choosy you can use whatever you like. This works very well.

Is this the standard chicken curry recipe?

Chicken or Murgh curry, though finds its origins in India, is now a commonly found entree globally. That is why there is no standard recipe to make it. Even in India, there are many variations to this recipe because of cultural/regional influence that no two recipes are alike. And, then there is the Cook’s hand too.