Bachelor Chicken Curry
Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps.
This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.
Servings: 4
Calories: 320kcal
Equipment
- pan or kadai
- Bowl for mixing yogurt
Ingredients
Main Ingredients
- - Chicken: ~400 g
- - Onion: 1 large
- - Ginger: 1-inch piece
- - Garlic: 3–4 cloves
- - Green chili: 1
- - Oil: 3–4 tbsp sesame oil suggested, any cooking oil works
- - Salt: to taste
Yogurt spice mix
- - Thick curd / yogurt: 3–4 tbsp
- - Turmeric powder: 1/4 tsp
- - Chili powder: 1 tsp
- - Coriander powder: 1 tsp
- - Cumin powder: 1/2 tsp
Finishers
- - Cashews: 15 soak in hot water 10 min, then grind
- - Curry leaves: a handful
- - Garam masala OR chicken masala: 1/2 tsp
- - Lemon juice: a squeeze
- - Coriander leaves: to garnish
Instructions
Make the flavor base (no water grinding
- Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.
Sauté until the raw smell goes
- Heat oil in a pan and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).
Add chicken + salt and cook on medium
- Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.
Mix the yogurt masala
- In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).
Add yogurt masala and simmer until oil separates
- Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.
Cover and cook until chicken is tender
- Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.
Add cashew paste for creaminess
- Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.
Finish with curry leaves + masala
- Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.
Lemon juice at the end
- Turn off the heat, then squeeze lemon juice. Garnish with coriander and serve hot.
Video
Notes
Marinate for magic:
Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it's worth the wait. (I didn't marinate in this recipe, since i wanna make it quick)
Low and slow on the onions:
Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you'll miss that depth.
Whisk the yogurt:
Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.
Creamier Cashews:
Grind the cashews into a very smooth paste for a creamy gravy.
Taste as you go:
Start with half the chili powder and adjust—better safe than spicy regret.
Fresh is fierce:
Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.
Avoid common mistakes
- Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.
- Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.
- Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.
- Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.
- Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.