Chicken Curry: The King of Indian Curries and How to Get It Right

When people think of Indian food, one dish almost always comes to mind: chicken curry, a spiced, slow-cooked dish with tender chicken in a rich, flavorful sauce. Also known as chicken masala, it’s the dish that turns skeptics into fans and home cooks into legends. It’s not just a recipe—it’s a cultural touchstone, served in homes from Mumbai to Manipur, and loved from London to Los Angeles.

But here’s the thing: chicken curry isn’t one single thing. In India, every region makes it differently. Some use coconut milk, others yogurt. Some add tomatoes, others don’t. Some simmer for hours, others cook fast on a high flame. And then there’s butter chicken, a creamy, tomato-based curry with a velvety sauce and smoky tandoor flavor. Also known as murgh makhani, it’s often mistaken for chicken curry—but it’s actually a cousin, not the same dish. Butter chicken is rich, smooth, and mildly sweet. Chicken curry? It’s bolder, spicier, and more layered. One is a celebration; the other is everyday comfort.

And then there’s chicken tikka masala, a British-Indian favorite with grilled chicken in a thick, tomato-cream sauce. Also known as the world’s most popular Indian dish, it’s what many people outside India think of as "Indian curry." But if you ask a cook in Punjab or Kerala, they’ll tell you it’s not the real thing. It’s delicious? Absolutely. But it’s not traditional chicken curry. The real chicken curry is made with whole spices toasted in oil, garlic-ginger paste, onions caramelized just right, and a touch of turmeric that gives it that golden glow. It’s not about cream—it’s about depth.

What makes a good chicken curry?

It’s not about how many spices you throw in. It’s about balance. Too much garam masala? It burns. Not enough cumin? It tastes flat. The secret? Toast your spices slowly. Let the onions melt into the oil. Add tomatoes only after the oil separates. And never rush the simmer. A good chicken curry takes time—time for the flavors to hug the chicken, for the spices to sink in, for the sauce to thicken naturally. That’s why restaurant versions taste better: they cook it all day.

And yes, milk plays a role too. Not in the curry itself—but in the side dishes. Raita made with yogurt cools the heat. Kheer made with milk soothes the palate after a spicy bite. Even paneer, made from curdled milk, often shows up alongside chicken curry as a protein swap. Indian meals aren’t just about one dish—they’re about harmony.

Below, you’ll find real posts from real cooks who’ve cracked the code on chicken curry. Some fix the soggy texture. Others nail the spice blend. One even explains why butter chicken stole the throne. No fluff. No guesswork. Just what works.