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.

5 from 2 votes

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Course: curry

Cuisine: Indian, Pakistani

Keyword: Ginger Chicken Recipe Indian

Prep Time: 6 10

Cook Time: 35

Total Time: 45

Servings: Persons

Calories: 437kcal

Equipment

Ingredients

600 g Chicken
½ teaspoon Salt
3 inches Sonth (Dry Ginger Powder)
1 teaspoon Garam Masala Powder
1 cup Yogurt
1 tablespoon Oil
1 teaspoon Garlic Paste
1 teaspoon Ginger Paste
1 teaspoon Red chili powder
1 teaspoon Turmeric Powder
Coriander Powder
3 Tomatos Cubes
3 Green Chilies
Garnish with Julianne Ginger

Instructions

In a bowl, add chicken and marinate with yogurt, salt, dry ginger powder, and 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.
In a pan, add oil and heat it up.
Add ginger & garlic paste and sauté for 2–3 minutes until fragrant and the raw smell disappears.
Now add marinated chicken and cook on high heat until the chicken changes color and is slightly seared on all sides.
Now add dry spices, red chili, turmeric, and coriander powder.
Mix well and continue cooking on high heat to develop a deep, flavorful masala base (gravy).
Stir in chopped tomatoes and slit green chilies.
Cook on high heat until the tomatoes soften and blend into the gravy.
Add 100 ml water (adjust depending on desired gravy thickness). Stir well, then cover and cook on low heat for 30 to 35 minutes or until the chicken is fully cooked and tender.
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.

Video

Notes

Use fresh ginger for the best aroma and zing. Freshly grated or julienned ginger adds brightness and texture.
Don’t skip sonth (dry ginger powder). It deepens the ginger flavor and gives the curry a rich, restaurant-style taste.
Marinate the chicken for at least 1 hour. This tenderizes the meat and helps spices penetrate deeply.
Cook on high heat initially. This seals in the juices and develops a rich gravy base.
Adjust water quantity based on desired consistency. For thicker gravy, add less water; for more curry-like, add more.
Garnish with fresh julienned ginger. It enhances flavor and adds a beautiful, authentic finish.
Serve hot with Indian breads or rice to enjoy the full depth of flavors.

Nutrition

Serving: 600g | Calories: 437kcal