How to Make the Best Homemade Chili Indian Curry– No One Will Believe It’s This Easy

Ever find yourself staring into your fridge at 6 p.m., wondering what on earth to make for dinner? We’ve all been there.

The good news is, with just 45 minutes and a handful of simple, everyday ingredients, you can whip up a hearty, comforting bowl of chili that’ll have everyone asking for seconds.

This Homemade Chili Recipe is so easy, you might just make it your go-to for busy weeknights (and trust me, it’s great for leftovers too!). You’ll learn how to create a dish that’s bursting with flavor and satisfying without spending all evening in the kitchen.

Why You’ll Love This Recipe:

• Ready in less than an hour, perfect for weeknight dinners.
• Packed with rich flavors from a classic chili seasoning.
• Easily customizable – adjust the spice level to your liking.
• Great for meal prep and even better as leftover ideas for the next day.

Chicken with Indian Chili Curry Recipe

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes (without chicken broth preparation)

Ingredients:

• 2 tbsp mustard oil or olive oil (or use ghee for a more authentic Indian flavor)
• 1 lb (450g) ground chicken (or use paneer cubes or tofu for a vegetarian option)
• 1 large onion, finely chopped
• 1 green bell pepper, diced
• 1 Yellow or Red Bell Pepper (optional)
• 2 cloves of garlic, minced
• ½ -inch piece of fresh ginger, minced (adds depth to the Indian flavor)
• 2 tomatoes, chopped (or use canned tomatoes if fresh is unavailable)
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/2 cup chicken broth (or substitute with vegetable broth)
• 2 green chilies, slit (optional for extra heat)
• 2 tbsp garam masala (Indian spice mix)
• 1/2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder (adjust for spice level)
• 1/2 tsp kasuri methi (dried fenugreek leaves) (optional but adds a lovely earthy note, be careful too much of this can lead to a bitter taste)
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped, for garnish
• 1 tbsp fresh cream or plain yogurt (or use coconut milk for a dairy-free option)
• Lime wedges, for serving

Instructions:

Step Zero: Preparing the chicken broth:

Homemade Chicken Broth from Scratch (if you have leftover chicken bones)

1. Ingredients:
   • Chicken bones or carcass (from a cooked chicken)
   • 1/2 small onion, chopped
   • 1/2 carrot, chopped
   • 1/2 celery stalk, chopped
   • 1 garlic clove (optional)
   • A pinch of salt and pepper
   • 1 cup water
2. Instructions:
   • Add the chicken bones, vegetables, and water into a small saucepan.
   • Bring the water to a boil, then reduce the heat to low and let it simmer for about 20–30 minutes.
   • Strain the broth through a fine mesh sieve.
   • Measure out 1/2 cup of the broth for your recipe.

1. Prepare the Aromatic Base:

• Heat mustard oil or ghee in a large pan over medium heat. Once hot, add cumin seeds and allow them to sizzle until fragrant, about 30 seconds. This step adds an authentic touch of Indian flavor.
• Add finely chopped onions and sauté until golden brown. This process can take about 8-10 minutes, but be patient; the caramelized onions are the base of this rich curry.
• Stir in the minced ginger and garlic and cook for 2 minutes until aromatic. Add the green chilies at this stage if you want extra spice.

Pro Tip: Keep stirring so that the ginger and garlic do not burn, as this can make the dish bitter.

2. Cook the Chicken or Paneer:

• Add the ground chicken to the pan, breaking it up with a spatula, and sauté until browned and cooked through, about 7-10 minutes.
• For the vegetarian option, use paneer or tofu cubes and gently stir to coat them with the spices. Cook for 5 minutes, allowing the flavors to seep into the cubes.

Pro Tip: Using mustard oil gives an extra layer of flavor, reminiscent of North Indian cooking. Be sure to heat it until it starts smoking slightly to remove its rawness.

3. Infuse Indian Spices:

• Add turmeric, coriander powder, chili powder, and garam masala to the pan. Stir well to coat the chicken or paneer evenly. Cook for about 2 minutes to let the spices bloom and release their oils, enhancing the dish’s flavor.
• Add the chopped tomatoes and cook until the tomatoes soften and break down into a sauce, about 5 minutes.

Pro Tip: Mashing the tomatoes with the back of your spoon as they cook helps blend them into the spices better, making the curry richer.

4. Simmer with Kidney Beans and Broth:

• Add the red kidney beans (also known as rajma in Indian cooking), bell peppers and pour in the chicken broth (or vegetable broth for the vegetarian version).
• Stir well to combine everything and bring the mixture to a boil. Lower the heat and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together.

Pro Tip: For a creamier curry, stir in a tablespoon of fresh cream or yogurt at the end, or use coconut milk for a dairy-free alternative.

5. Finish and Garnish:

• Just before turning off the heat, sprinkle kasuri methi over the dish, crushing it between your palms as you add it to release its fragrance.
• Garnish with chopped fresh cilantro and a squeeze of lime for brightness.

Pro Tip: Serve with naan, basmati rice, or even toasted pav (Indian bread) for a complete meal.

Garnishing & Decoration Options:

1. Classic Garnish:
   • Sprinkle fresh cilantro leaves over the top to add vibrant color and a burst of freshness.
   • Add a dollop of plain yogurt or fresh cream to the center, giving the dish a creamy look and cooling balance to the spiciness.
   • Sliced spring onions add a lovely green pop and a subtle crunch.
2. Cheese & Herb Garnish:
   • Grated cheddar cheese sprinkled over the top adds a creamy, comforting look, as seen in one of the images.
   • Fresh lime wedges on the side not only add visual appeal but also provide a tangy burst of flavor when squeezed before eating.
3. Extra Toppings:
   • Thinly sliced avocado for a creamy, rich garnish that also brings a nice textural contrast.
   • Lightly roasted sesame seeds scattered on top for a slight nuttiness and an added touch of sophistication.
   • For a slight crunch, add some crispy papad or tortilla strips on the side.
4. Accompaniments:
   • Serve alongside a small dish of raita or mint chutney to cool the palette and balance the spices.
   • A warm side of buttery naan or garlic naan is always a great visual and flavorful companion to curry dishes.

Mistakes to Avoid While Making the Dish:

1. Ingredient Selection:

1. • Error: Using poor-quality or stale spices will reduce the dish’s flavor.
   • Solution: Use fresh, high-quality spices, and toast them briefly in oil to release their full aroma.

2. Preparation Pitfalls:

1. • Error: Not sautéing onions long enough can result in a harsh taste.
   • Solution: Always cook onions until they turn golden-brown for a sweeter, more flavorful base.

3. Cooking Techniques:

1. • Error: Overcooking the chicken can make it dry.
   • Solution: Cook the chicken just until browned, then allow it to simmer gently in the curry to keep it tender and juicy.

4. Seasoning and Flavoring:

1. • Error: Adding spices too late or too early can affect their potency.
   • Solution: Add spices after onions, and let them cook briefly before adding tomatoes, so the flavors blend well.

5. Presentation Tips:

1. • Error: Garnishing with too much yogurt or cream can dull the spices.
   • Solution: Use just a drizzle of cream or yogurt and garnish with cilantro and lime to keep the dish visually appealing and balanced.

Pairing Suggestions and Seasonal Variation:

1. Pairing Suggestions:

1. • Serve with naan or basmati rice for a classic pairing.
   • A side of cucumber raita or mint chutney helps cool down the spice level.

2. Seasonal Variation:

1. • Summer Twist: Add diced cucumber or cool yogurt on top for a refreshing element.
   • Winter Comfort: Incorporate root vegetables like sweet potatoes or carrots for extra warmth and heartiness.

1. Missing Instructions/Clarifications:
   • Sautéing Onions: It’s important to mention that the onions should be cooked slowly and evenly until golden brown. This brings out their sweetness and avoids a harsh, raw taste.
   • Consistency of the Curry: Depending on personal preference, the consistency can be adjusted. If you prefer a thicker curry, allow the dish to simmer uncovered for an additional 5-10 minutes. For a more soupy texture, add extra broth.
   • Control the Heat: For those sensitive to spice, adjust the number of chilies or omit them entirely. Alternatively, a splash of coconut milk can also mellow the heat while adding richness.

Pro Tips for Making Chicken with Chili Curry:

1. Onion & Garlic Prep: Always finely dice the onions and garlic to ensure they cook evenly and infuse their flavor into the oil. The trick to a flavorful curry is ensuring the onions caramelize properly, creating a deep flavor base.
2. Spice Layering: Instead of adding all the spices at once, toast them briefly in the oil after the onions have softened. This activates the natural oils in the spices, intensifying their flavor.
3. Balancing the Heat: If the curry becomes too spicy, balance it out with a splash of coconut milk or yogurt. This not only cools down the heat but also adds a creamy texture.
4. Chicken Cooking: Use bone-in chicken for a richer flavor. If you prefer boneless, ensure the chicken pieces are roughly the same size so they cook evenly. Marinate the chicken with a pinch of salt, turmeric, and chili powder for 15 minutes before cooking for a deeper flavor.
5. Perfect Consistency: For a thicker curry, reduce the amount of broth or let it simmer uncovered until the desired consistency is reached. If it’s too thick, thin it with a little extra water or stock.
6. Fresh Garnish: Always finish the curry with fresh cilantro and a squeeze of lemon to brighten up the flavors. It adds freshness and a burst of citrus that complements the spices beautifully.

FAQs for Chicken with Chili Curry:

1. Can I substitute chicken for another protein? Yes, you can substitute chicken with paneer (for a vegetarian version), tofu, or even shrimp. If using shrimp, adjust the cooking time as it cooks faster than chicken.
2. What if I don’t have fresh tomatoes? You can use canned diced tomatoes or tomato puree as an alternative. Adjust the quantity slightly to match the recipe’s needs.
3. How can I make this curry less spicy? To reduce the heat, cut back on the green chilies and chili powder. Additionally, adding coconut milk or yogurt will tone down the spiciness while making the curry creamier.
4. Can I make this dish in advance? Absolutely! This curry tastes even better the next day as the flavors continue to develop. Just store it in an airtight container in the fridge for up to 3 days.
5. How do I store and reheat this curry? Store the curry in the fridge for up to 3 days. To reheat, gently simmer in a pot, adding a little water or broth if it thickens too much. Avoid reheating multiple times to maintain the best flavor.
6. Can I freeze the leftovers? Yes, this curry freezes well. Cool it down completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Closing Thoughts:

I hope this Homemade Chili Recipe brings warmth and flavor to your table. This recipe is designed to be approachable yet packed with layers of spice and richness that elevate your home cooking. Whether you’re serving it for a family meal or a cozy gathering, the simple, bold flavors will win everyone over.

Don’t forget to share your variations, any tweaks you’ve made, or questions you might have in the comments below! I’m eager to hear about your cooking adventures. Feel free to tag me on social media with your creations—I can’t wait to see your results!

Indian-Inspired Chicken with Chili Curry

Print Recipe Pin Recipe

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4

Ingredients

  

• 2 tbsp mustard oil or olive oil or use ghee for a more authentic Indian flavor
• 1 lb 450g ground chicken (or use paneer cubes or tofu for a vegetarian option)
• 1 large onion finely chopped
• 1 green bell pepper diced
• 1 Yellow or Red Bell Pepper optional
• 2 cloves garlic minced
• ½ - inch piece of fresh ginger minced (adds depth to the Indian flavor)
• 2 tomatoes chopped (or use canned tomatoes if fresh is unavailable)
• 1 can 15 oz red kidney beans, drained and rinsed
• 1/2 cup chicken broth or substitute with vegetable broth
• 2 green chilies slit (optional for extra heat)
• 2 tbsp garam masala Indian spice mix
• 1/2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder adjust for spice level
• 1/2 tsp kasuri methi dried fenugreek leaves (optional but adds a lovely earthy note)
• Salt and pepper to taste
• 1/2 cup fresh cilantro chopped, for garnish
• 1 tbsp fresh cream or plain yogurt or use coconut milk for a dairy-free option
• Lime wedges for serving

Instructions

 

• Sauté Spices: Heat mustard oil or ghee and toast cumin seeds until fragrant. Add onions and cook until golden brown. Stir in ginger, garlic, and green chilies.
• Cook Chicken: Add ground chicken or paneer/tofu, and sauté until browned. Stir in turmeric, coriander, chili powder, and garam masala. Cook for 2 minutes.
• Add Tomatoes, bell peppers: Stir in tomatoes, bell peppers and cook until softened.
• Add kidney beans and chicken broth, bringing to a boil. Simmer for 15-20 minutes.
• Finish & Garnish: Stir in kasuri methi (optional), if using, and a tablespoon of cream or yogurt.
• Garnish with fresh cilantro and lime wedges before serving.

Disclaimer: The recipes shared on this blog are based on personal preferences and are provided for informational purposes only. I strive to ensure accuracy and relevance, but cannot guarantee that the information will always be up to date or error-free. They should not be considered as medical or health advice. If you have any health issues, dietary restrictions, or allergies, please consult with a specialist or healthcare provider before trying any recipe. I do not accept responsibility for any adverse effects that may arise from the preparation or consumption of the dishes featured on this site. Also, the final outcome of the recipes can look different depending on a lot of factors, including the cooking temperature, process, utensils you use, spices, etc. Enjoy responsibly!