Craving a hearty, flavorful dinner? Look no further than Indian Chicken Curry. This dish is all about tender chicken simmered in a spiced tomato and yogurt-based sauce that’s as cozy as a warm hug. With the perfect balance of bold spices and creamy textures, it’s the kind of meal that feels like pure comfort food. And don’t worry, you don’t need to be a professional chef to whip this up at home—it’s totally doable, even for beginners!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Indian Chicken Curry Recipe
Chicken curry is a household classic in Indian cuisine and for good reason. It’s one of those dishes that instantly warms you up inside, from the tangy tomatoes to the fragrant spices like cumin, coriander, and turmeric. The best part? Every family seems to have its own way of cooking Indian Chicken Curry, so there’s always something special about it. This recipe leans on a well-loved tradition with a creamy yogurt-based sauce that balances out the heat of the spices. While it’s rich in flavor, it doesn’t overcomplicate things—you’ll find yourself easily able to manage it. Whether it’s your first time or you’re a frequent curry maker, this dish is sure to win you over.Why You’ll Love This Recipe
- Bold and authentic Indian flavors
- Simple, beginner-friendly steps
- Packed with protein and warming spices
- Customizable to different spice tolerance levels
- Complements rice, naan, or flatbread perfectly
Key Ingredients and Substitutions
- Chicken: Use bone-in or boneless as you prefer. If you’re plant-based, tofu or paneer works great too!
- Tomatoes: Fresh tomatoes are ideal, but canned tomatoes can do in a pinch.
- Yogurt: Plain yogurt adds creaminess; for a dairy-free version, try coconut cream.
- Onion and Garlic: Essential for that savory base flavor.
- Spices: Garam masala, turmeric, cumin, and coriander are key. Missing one? No worries, substitute with a general curry powder blend.
How to Make the Recipe (Step-by-Step)
- Marinate the Chicken: Mix chicken with yogurt, turmeric, and a pinch of salt. Let it sit for at least 30 minutes to soak up all the goodness.
- Cook the Base: Heat oil in a pan and sauté onions until golden brown. Toss in minced garlic and your spices; the aroma will tell you it’s ready!
- Add Tomatoes: Stir in fresh or canned tomatoes and cook until they break down into a saucy consistency.
- Combine the Components: Add your marinated chicken to the sauce, ensuring every piece is coated in that delicious mixture.
- Simmer: Let the chicken cook over medium heat until it’s tender and fully cooked (about 20-25 minutes).
- Garnish and Serve: Sprinkle with fresh cilantro and serve piping hot with naan or rice!
Expert Tips for Success
Marinate the chicken for deeper flavor—it makes a big difference!
Use fresh spices when possible—they really elevate the dish.
Simmer the curry gently—fast cooking can make the chicken tough.
Don’t forget to taste-test; every spice blend is different!
Variations and Customizations
Need a vegetarian twist? Swap chicken for hearty vegetables like potatoes or chickpeas. If you love creamy dishes, adding a splash of heavy cream or coconut milk toward the end can elevate the texture. For those watching their spice intake, cutting back on the chili powder won’t hurt the flavor—you’ll still have all those aromatic spices coming through.
Nutritional Information
Each serving of Indian Chicken Curry delivers about 300 calories. It’s a protein-packed meal with tender chicken while also offering a modest carb count from the tomatoes and onions. The spices add antioxidants and anti-inflammatory properties, making it a wholesome, balanced dinner choice. For lower sodium, use unsalted tomatoes and season sparingly.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, simply warm it up on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much. Avoid reheating yogurt-based dishes multiple times as it might slightly alter the texture.
Recipe Card of Indian Chicken Curry
Ingredients list
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- 0.5 teaspoon grated fresh ginger root
- 0.5 teaspoon white sugar
- salt to taste
- 2 skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- 0.75 cup coconut milk
- 0.5 lemon, juiced
- 0.5 teaspoon cayenne pepper
Step-by-Step Instructions
- Warm up the olive oil in a skillet at medium heat. Cook the onion until it turns a golden brown color.
- Blend in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and a pinch of salt. Continue stirring for a couple more minutes.
- Introduce the chicken pieces, tomato paste, yogurt, and coconut milk. Let it reach a boil, then reduce the heat and allow it to simmer for 20 to 25 minutes.
- Remove the bay leaf, add the lemon juice and cayenne pepper. Let it simmer for another 5 minutes.
- Enjoy this dish hot and savor the flavors!
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make this curry less spicy?
Absolutely! You can reduce the amount of chili powder or skip it altogether. The dish will still be super flavorful with the other spices.
What goes well with Indian Chicken Curry?
This curry pairs wonderfully with steamed basmati rice, naan, or even flatbreads like roti or paratha.
Can I freeze the leftovers?
Yes, but keep in mind that freezing and thawing yogurt-based sauces can sometimes change the texture slightly. It’s still tasty though!
Wow, this Indian Chicken Curry recipe looks absolutely mouthwatering! I love how it combines creamy coconut milk with the warm spices of curry powder, cinnamon, and ginger—it sounds so comforting. I might try adding a pinch of garam masala for an extra layer of flavor. Can’t wait to pair this with some fluffy basmati rice! Thanks for sharing such a detailed and approachable recipe.