Description
An easy, authentic Indian chicken curry made with tender chicken, warm spices, and a creamy, tomato-based sauce — perfect for serving over rice or with naan.
Ingredients
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1½ lbs chicken thighs, boneless and skinless
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2 tbsp oil (vegetable or avocado)
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2 medium onions, finely chopped
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4 garlic cloves, minced
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1½-inch piece fresh ginger, grated
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1 cup crushed tomatoes
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½ cup plain yogurt (or ¾ cup coconut milk)
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1 tsp ground turmeric
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp chili powder (adjust to taste)
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½ tsp garam masala
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Salt to taste
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½–1 cup water
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Optional: 1 bay leaf, 2 green cardamom pods, cinnamon stick
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Fresh cilantro, chopped (for garnish)
Instructions
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Heat oil and whole spices (if using) in a pot over medium heat. Sauté onions until deep golden, 10–12 minutes.
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Add garlic and ginger; cook 1 minute. Add turmeric, cumin, coriander, and chili powder. Stir briefly.
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Add crushed tomatoes. Cook 8–10 minutes until thick and oil separates.
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Stir in chicken. Cook 5–7 minutes. Lower heat and slowly add yogurt. Mix gently.
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Add water, cover, and simmer 20–25 minutes until chicken is tender.
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Stir in garam masala. Simmer 2–3 more minutes. Garnish with cilantro and serve.
Notes
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For creamier curry, stir in coconut milk or a splash of cream at the end.
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Adjust chili for heat preference.
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Leftovers improve with time — store for 3–4 days in the fridge or freeze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Cuisine: Indian
Nutrition
- Calories: ~320 per serving