Experience authentic Indian cooking with Shivani Dhamija

Chicken Curry



  • Chicken- 500 gm
  • Canola/ Vegetable oil- 2 tbs
  • Onion- 5-6
  • Tomatoes -2-3
  • Ginger garlic paste- 1 tbs
  • Sk’s Curry Masala- 2 tbs
  • Oil
  • Salt to taste
  • Coriander leaves- garnish
  • SK’S Garam Masala- 1/2 tsp
  • 3 green Chillies  (optional- if you like it spicy)


  • Take some oil in a wok and heat the oil.
  • Add ginger garlic paste, let them turn brow, don’t burn it.
  • Add the green chillies.
  • Cut onions into small slices and add the onions to hot oil
  • Stir the onions till they turn brown
  • When you see they are turning brown add chicken pieces
  • Stir the chicken pieces , turn into a slow flame and cover it
  • After 10 mins add the garam masala, curry powder, salt, stir it and again keep it covered for 10 mins,
  • After 10 mins open the lid and stir it,
  • Add small pieces of tomatoes.
  • Stir the tomatoes with the chicken and cover it.
  • After 15 mins, check if the tomatoes are feeling mushy and if yes stir it again and keep the lid covered again for 5 mins.
  • Add one glass of water to create the gravy and let the chicken boil in that water.
  • Once boiled put back into slow flame and let it boil with chicken till it you feel the gravy is thick enough.
  • Also check by putting fork inside chicken if its cooked or not.
  • Garnish with Coriander/ cilantro leaves


  • Restaurant style of chicken curry: Take the chicken curry in a pan add cream and mix it and sprinkle some coriander leaves on top.
  • Always check the salt before serving, salt is the most important ingredient in Indian food.


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B3S 1L1

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