A simple home-style curry you can cook in an hour.
introduction
This Indian Chicken Curry is warm, tasty, and easy to make at home. The spices give rich flavor and the yogurt makes the sauce smooth. If you like quick chicken ideas, see these five-ingredient chicken crock pot recipes for more simple meals.
why make this recipe
- It uses common spices and simple steps.
- It is filling and works for family meals.
- You can change the heat and cream to suit your taste.
how to make Indian Chicken Curry
Follow the steps below and cook slowly for best flavor. For another turmeric and chicken idea, check this turmeric chicken soup recipe to learn how turmeric blends with chicken in a gentle way.
Ingredients :
- 1 kg chicken, cut into pieces
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 2 tablespoons ginger-garlic paste
- 3 large tomatoes, pureed
- 1/2 cup plain yogurt
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt, to taste
- 1/2 cup fresh cilantro leaves, chopped
- 3 tablespoons cream (optional)
- Water, as needed
Directions :
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste to the pan and sauté for about 2 minutes until the raw aroma disappears.
- Add the pureed tomatoes to the pan and cook until the mixture thickens and the oil begins to separate from the sauce.
- Lower the heat and add the ground coriander, cumin, turmeric, red chili powder, and salt. Mix well and cook for 2 more minutes.
- Add the chicken pieces to the pan and stir to coat them evenly with the spice mixture. Cook for 5 minutes until they start to brown.
- In a bowl, whisk the yogurt until smooth and add it to the chicken. Stir continuously to prevent curdling and cook for 10 minutes on medium heat.
- Pour in enough water to cover the chicken and bring the curry to a boil. Reduce the heat and let it simmer, uncovered, for 20-25 minutes until the chicken is cooked through and tender.
- Stir in the garam masala and cream (if using) and cook for an additional 5 minutes.
- Garnish with chopped cilantro leaves before serving.
how to serve Indian Chicken Curry
Serve hot with steamed rice, naan, or roti. For another hearty chicken dinner idea, try pairing with a bold stew like this authentic Cajun sausage and chicken gumbo if you want a change of flavor.
how to store Indian Chicken Curry
- Cool the curry to room temperature before storing.
- Keep it in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months. Thaw in the fridge and reheat gently on the stove with a splash of water.
tips to make Indian Chicken Curry
- Use bone-in chicken for more flavor and juiciness.
- Brown the onions well; this adds deep color and taste.
- Add yogurt slowly and keep stirring to avoid curdling.
- Adjust chili powder to control heat.
- Finish with fresh cilantro and a little cream for a smoother sauce.
variation (if any)
- Make it with coconut milk instead of cream for a slightly sweet, coconut flavor.
- Use boneless chicken for quicker cooking.
- Add vegetables like potatoes or peas for a fuller meal.
- For a dryer dish, reduce the water and cook until the sauce thickens.
FAQs
Q: Can I use boneless chicken?
A: Yes. Cut cooking time by 5–10 minutes for boneless pieces.
Q: Can I skip the yogurt?
A: You can, but yogurt adds tang and helps make the sauce creamy. Try cream or coconut milk as substitutes.
Q: How spicy is this curry?
A: You control the heat. Reduce red chili powder for mild curry or add more for heat.
Q: Can I make this in advance?
A: Yes. The curry tastes better the next day as flavors blend. Reheat gently.
Conclusion
For a tested version and more tips, see the detailed Allrecipes Indian Chicken Curry recipe which follows similar steps and offers extra notes.
Indian Chicken Curry
Ingredients
Method
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste to the pan and sauté for about 2 minutes until the raw aroma disappears.
- Add the pureed tomatoes to the pan and cook until the mixture thickens and the oil begins to separate from the sauce.
- Lower the heat and add the ground coriander, cumin, turmeric, red chili powder, and salt. Mix well and cook for 2 more minutes.
- Add the chicken pieces to the pan and stir to coat them evenly with the spice mixture. Cook for 5 minutes until they start to brown.
- In a bowl, whisk the yogurt until smooth and add it to the chicken. Stir continuously to prevent curdling and cook for 10 minutes on medium heat.
- Pour in enough water to cover the chicken and bring the curry to a boil. Reduce the heat and let it simmer, uncovered, for 20-25 minutes until the chicken is cooked through and tender.
- Stir in the garam masala and cream (if using) and cook for an additional 5 minutes.
- Garnish with chopped cilantro leaves before serving.