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Meta Title:

Homemade Spicy Chicken Curry Recipe | Roasted Jeera & Red Chilli Chicken | Cook With Susmita

Meta Description:

Learn how to make authentic spicy chicken curry with roasted jeera (cumin) and red chilli paste. A flavorful Indian chicken curry recipe perfect for lunch or dinner.

🥘 Introduction

When your husband says, “Make me something spicy!” 🌶️ — this Spicy Chicken Curry with Roasted Jeera and Red Chilli Paste is the ultimate answer!

This recipe brings together the smoky aroma of roasted cumin seeds, the heat of red chillies, and the sweetness of golden-fried onions — all blending perfectly into tender, juicy chicken. It’s the kind of curry that feels homemade, comforting, and bursting with authentic Indian flavors.

Whether you’re planning a cozy weekend lunch or a special dinner, this dish fits right in.

🍗 Ingredients

For the Curry:

• 500 g chicken (cleaned and cut into medium pieces)
• 2 medium onions (thinly sliced)
• 1 tbsp cumin seeds (jeera)
• 4–5 dried red chillies
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp salt (adjust to taste)
• 1 tsp garam masala
• 3–4 tbsp oil
• 1–2 potatoes (optional, cut into halves)

🔥 Step-by-Step Process

Step 1: Roast and Prepare the Base

In a hot pan, dry roast jeera (cumin seeds) and dried red chillies until they turn aromatic. This releases essential oils and adds deep flavor.
In the same pan, fry the sliced onions until they become golden brown. Allow to cool slightly, then grind the roasted jeera, red chillies, and onions together into a smooth paste.

Step 2: Marinate the Chicken

In a bowl, mix chicken pieces with the prepared paste, ginger paste, garlic paste, salt, and garam masala.
Marinate for at least 30 minutes. This step helps the spices penetrate deep into the chicken, giving every bite maximum flavor.

Step 3: Cook the Curry

Heat oil in a pan. Add the marinated chicken (and potatoes if using). Stir well to coat everything in the masala.
Cook covered on medium flame until the chicken releases oil and the color deepens. You can add a little water if you prefer a thicker gravy.

When the oil begins to separate and the chicken is tender — your curry is ready to serve!

🍛 Serving Suggestions

This spicy chicken curry pairs beautifully with:

• Steamed basmati rice
• Jeera rice
• Soft chapati or paratha
• Ghee rice or plain pulao

For extra freshness, serve with sliced onions, lemon wedges, and coriander leaves.

💡 Cooking Tips & Knowledge

• Why dry roast jeera and chillies?
  Roasting enhances their aroma and removes raw bitterness, giving the curry a smoky depth.
• Onion texture matters!
  Fry onions till golden brown — not burnt. Burnt onions make the paste bitter.
• Oil separation = flavor lock.
  When the oil rises to the top, it’s a sign your masala is perfectly cooked.

📖 Recipe Summary

🧡 Why You’ll Love This Recipe

✅ Uses simple kitchen ingredients
✅ Authentic Indian flavor
✅ No fancy spices or complicated steps
✅ Perfect for both beginners and food lovers

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🏷️ Hashtags

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