Ginger Chicken Recipe Indian (Gravy Style)

Indian Ginger Chicken Curry Recipe for a Quick Dinner! Bone-in chicken cooked with the bold, earthy heat of fresh ginger and a medley of Indian spices makes this a soul-satisfying dish. This is not your everyday chicken curry — it's spicy, peppery, and rich, yet mellowed out by the natural warmth of ginger. A perfect comfort food to serve with soft chapati, roti, or even steamed rice.

Whether you're cooking for the family or spicing up a weekday dinner, this ginger chicken gravy is a must-try. It’s simple, deeply flavorful, and comes together in just 45 minutes.

Jump to:

• What is Ginger Chicken Curry
• What's the Secret in This Recipe
• Why You’ll Love This Recipe
• Ingredients & Substitutions
• How to Make Ginger Chicken Curry
• Flavor Variations
• What To Serve With Ginger Chicken
• How To Store, Freeze & Reheat
• How To Reheat
• FAQS
• More Indian Dishes With Gravy
• Ginger Chicken Recipe Indian (Gravy Style)

• 🌶 Bold Flavors – Fresh ginger gives this curry a signature kick.
• ⏱ Quick & Easy – Ready in under an hour, perfect for busy evenings.
• 🍗 Bone-in Chicken – Adds depth and richness to the gravy.
• 🫓 Perfect Pairing – Goes beautifully with Indian breads or rice.
• 🍛 Family Favorite – Spicy, hearty, and comforting — always a hit.

Ingredients & Substitutions

Here’s a closer look at the key ingredients that bring this flavorful Punjabi Ginger Chicken Curry to life

Chicken - I’ve used bone-in chicken pieces (often called "curry cut" in Indian stores). The bones add richness and depth to the gravy as it simmers, making the dish heartier and more flavorful than boneless versions.

Ginger & Garlic Paste - For the best flavor, use a freshly blended paste of equal parts ginger and garlic. It helps form the base of the curry and thickens the gravy naturally while infusing it with robust aroma and spice.

Seasoning & Spices

• Salt – Brings balance to the flavors.
• Red Chili Powder – Adds heat and color. Adjust to your spice preference.
• Turmeric Powder – Adds warmth and a beautiful golden hue.
• Coriander Powder – Gives a subtle citrusy depth that complements the ginger.
• Garam Masala Powder – Added at the end to boost aroma and finish the dish with a warm, spiced kick.

Sonth (Dry Ginger Powder) - This is the secret ingredient that elevates the dish! Sonth intensifies the ginger flavor with its warm, earthy, slightly sweet notes — giving the curry a restaurant-style richness that sets it apart from everyday chicken curries.

Yogurt - Plain yogurt is whisked and added to tenderize the chicken and enrich the gravy. It also adds a mild tang and creaminess that balances the strong ginger and spice flavors.

Tomatoes - Use ripe, finely chopped tomatoes. They melt into the gravy, providing body, tanginess, and natural sweetness that round out the spice.

Green Chilies - A couple of slit green chilies add fresh heat and enhance the overall aroma. You can adjust or skip them depending on your heat tolerance.

Garnish: Julienned Ginger - No ginger chicken is complete without a final touch of julienned fresh ginger on top. It adds a sharp, fresh bite and makes the dish look beautifully authentic — just like the ones served in Punjabi dhabas!

How to Make Ginger Chicken Curry

This Ginger Chicken Curry is rich, aromatic, and comes together in just a few steps. Here's how to make it:

🔸 1. Marinate the Chicken

In a mixing bowl, combine:

• Chicken (bone-in pieces)
• Yogurt – helps tenderize the chicken
• Salt
• Dry ginger powder (sonth) – enhances ginger flavor
• Garam masala

Mix well and marinate for at least 1 hour. This allows the flavors to soak in and keeps the chicken juicy during cooking.

🔸 2. Prepare the Masala Base

• Heat oil in a deep pan or kadai.
• Add ginger & garlic paste and sauté for 2–3 minutes until fragrant and the raw smell disappears.

🔸 3. Cook the Chicken

• Add the marinated chicken to the pan.
• Cook on high heat until the chicken changes color and is slightly seared on all sides.

🔸 4. Add Spices

• Now add the dry spices:
  • Red chili powder
  • Turmeric powder
  • Coriander powder
• Mix well and continue cooking on high heat to develop a deep, flavorful masala base.

🔸 5. Add Tomatoes & Green Chilies

• Stir in chopped tomatoes and slit green chilies.
• Cook on high heat until the tomatoes soften and blend into the gravy.

🔸 6. Simmer

• Add 100 ml water (adjust depending on desired gravy thickness).
• Stir well, then cover and cook on low heat for 25–30 minutes or until the chicken is fully cooked and tender.

🔸 7. Finish & Garnish

• Once done, check if oil has separated and floats on the surface — a sign the curry is ready.
• If not, cook uncovered on high heat for a few more minutes to reduce excess water.
• Garnish with julienned fresh ginger for a final burst of flavor and authentic presentation.

Flavor Variations

Ginger Chicken is a versatile dish, and there are several ways to switch up the flavor depending on your taste or how you want to serve it. Here are some popular variations:

• Dry Ginger Chicken - Skip the extra water and let the masala cling to the chicken for a thick, semi-dry version. It’s perfect as a starter or side dish and goes great with naan or paratha.
• Ginger Chicken with Onion Gravy - Add thinly sliced or pureed onions while sautéing the ginger-garlic paste. This creates a thicker, slightly sweeter gravy, perfect for those who love onion-based curries.
• Creamy Ginger Chicken - Add a spoonful of fresh cream or cashew paste at the end for a richer, milder version. Great for special occasions or when you want a luxurious touch.
• South Indian Style Ginger Chicken - Add curry leaves, mustard seeds, and a hint of black pepper to bring in South Indian flavors. You can also finish with a splash of coconut milk for a completely different profile.
• Chinese-Style Ginger Chicken - For an Indo-Chinese fusion, cook with soy sauce, green onions, and a little vinegar. It’s more of a stir-fry, but the bold ginger flavor remains the star.
• Spicy Dhaba-Style Ginger Chicken - Amp up the red chili and garam masala, and cook it in mustard oil for that smoky, spicy roadside dhaba flavor. Garnish generously with julienned ginger and coriander leaves.

What To Serve With Ginger Chicken

This bold and flavorful ginger chicken curry pairs beautifully with a variety of Indian breads and rice dishes. Here are some delicious serving ideas:

• Soft and puffy tandoori roti, garlic naan, or phulka chapati are so comforting and satisfying with this recipe.
• Pair with Veg pulao, garlic butter rice, or even biryani rice make it a complete meal.
• A side of green raita, cucumber raita with veg, or plain yogurt is perfect to balance the spices.
• Sliced onions, cucumbers, tomatoes, and a tangy achar (pickle) complement the thick gravy of ginger chicken.
• Serve with mint lemonade, lassi, or chilled soft drinks to enhance the dining experience. Best to make serving with Karak chai and Kashmiri chai.

How To Store, Freeze & Reheat

In the Refrigerator: Transfer the cooled ginger chicken curry into an airtight container and refrigerate. It stays fresh for up to 3-4 days. Before reheating, give it a good stir and add a splash of water if the gravy has thickened too much.

For Longer Storage:
Place the cooled curry in a freezer-safe airtight container or heavy-duty freezer bags. Label with the date and freeze for up to 2 months.

When ready to eat, thaw overnight in the refrigerator, then gently reheat on the stove over low heat, adding a little water or broth if needed to loosen the gravy. Avoid microwaving directly from frozen for the best texture.

How To Reheat

Stove Method (Best for Preserving Flavor and Texture)

• Transfer the refrigerated or thawed curry to a saucepan.
• Heat on low to medium heat, stirring occasionally.
• Add a splash of water, broth, or yogurt if the gravy has thickened too much.
• Heat until the chicken is warmed through and the gravy is simmering gently.
• Avoid boiling vigorously to keep the chicken tender.

Microwave Method (Quick & Convenient)

• Place the curry in a microwave-safe bowl.
• Cover loosely to avoid splatters.
• Heat in 1-minute intervals, stirring in between to ensure even heating.
• Add a little water if needed to loosen the gravy.
• Once hot, garnish freshly before serving.

Suggestion: Always reheat only the portion you plan to eat, especially if you’re reheating multiple times — this keeps the curry fresh and tasty.

FAQS