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Indian Curry Chicken Recipe

Indian Curry Chicken

iamwinfred
This Indian Curry Chicken is a deeply spiced, richly aromatic one-pot dish built on a slow-caramelized onion and tomato masala base layered with cumin, coriander, turmeric, Kashmiri chili, and garam masala. Tender, juicy chicken thighs simmer in the sauce until they absorb every bit of that bold, complex flavor, resulting in a restaurant-quality curry you can pull off on any weeknight. Finish it with a swirl of ghee and a handful of fresh cilantro for a dish that is as beautiful as it is satisfying.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 420 kcal

Equipment

  • Dutch oven or large heavy-bottomed skillet At least 12 inches wide
  • Chef's knife
  • Cutting board
  • Microplane grater or box grater For grating fresh ginger
  • Measuring spoons
  • Wooden spoon or silicone spatula
  • Small mixing bowl For tempering the yogurt
  • Ladle For serving
  • Instant-read thermometer To verify chicken reaches 165°F (74°C)

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs 900g; boneless thighs can be substituted — reduce simmer time to 15 minutes
  • 3 tbsp neutral oil Vegetable or avocado oil
  • 1 large yellow onion Finely diced
  • 1 tbsp fresh ginger Grated; about a 1-inch knob
  • 5 garlic cloves Minced
  • 2 medium tomatoes Finely chopped; or substitute 1 cup (240ml) canned crushed tomatoes
  • 1/2 cup plain whole-milk yogurt 120ml; bring to room temperature before using to prevent curdling
  • 1/2 cup water or chicken broth 120ml; add more as needed to adjust sauce consistency
  • 2 tbsp ghee Optional; stirred in at the end for richness
  • fresh cilantro For garnish

Spice Blend

  • 1 1/2 tsp cumin seeds Whole seeds for blooming in oil
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 1/2 tsp Kashmiri red chili powder Substitute mild paprika for less heat while keeping the red color
  • 1 tsp garam masala Added at the end of cooking to preserve aroma
  • 1 tsp salt Adjust to taste
  • 1/2 tsp black pepper

Instructions
 

  • Pat the chicken thighs completely dry with paper towels, then season all over with 1/2 tsp salt and 1/2 tsp black pepper. If using bone-in thighs, cut 2 to 3 deep slashes into each piece to help the spices penetrate.
  • Heat 3 tbsp oil in a Dutch oven over medium-high heat, then sear the chicken thighs 4 to 5 minutes per side until golden brown. Remove and set aside — the chicken will finish cooking in the sauce.
  • Reduce heat to medium. In the same pan, add the cumin seeds and sizzle for 30 to 45 seconds, stirring constantly, until fragrant and slightly darkened. Watch closely to prevent burning.
  • Add the diced onion to the pan and cook over medium heat for 12 to 15 minutes, stirring every 2 minutes, until deep golden brown. Do not rush this step — proper caramelization is the foundation of a rich curry.
  • Stir in the minced garlic and grated ginger and cook for 1 to 2 minutes until fragrant. Add the chopped tomatoes and cook 8 to 10 minutes, mashing as they soften, until the mixture is thick and paste-like with oil separating around the edges.
  • Reduce heat to medium-low and stir in the ground coriander, ground cumin, turmeric, and Kashmiri chili powder. Cook for 1 to 2 minutes until the spices are bloomed and fragrant, adding a splash of water if the mixture sticks.
  • Remove pan from heat briefly, then stir in the room-temperature yogurt one tablespoon at a time, mixing fully after each addition. Return to medium heat and stir for 2 to 3 minutes until the yogurt is fully cooked into the sauce.
  • Return the seared chicken to the pan, coat in the sauce, and add 1/2 cup water or broth. Cover and simmer on low for 20 to 25 minutes, turning chicken halfway, until it reaches an internal temperature of 165°F (74°C).
  • Remove the lid for the last 5 minutes to thicken the sauce, then stir in the garam masala and ghee (if using). Rest for 5 minutes, garnish with fresh cilantro, and serve over basmati rice or with warm naan.

Notes

  • Do not rush caramelizing the onions — 12 to 15 minutes of slow cooking builds the deep, sweet base that defines a great curry. High heat leads to burnt, bitter onions.
  • Room temperature yogurt is essential. Cold yogurt added to a hot pan will curdle. Set it out 15 minutes before cooking and add it one tablespoon at a time.
  • The oil separating around the masala paste is your signal that the base is properly cooked and ready for the next step — do not skip past it.
  • Garam masala is a finishing spice and must be added at the very end of cooking. Adding it early destroys its delicate aromatic compounds.
  • For a creamier curry, stir in 1/4 to 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of simmering.
  • To make it spicier, add 1 to 2 slit green Thai chilies or serrano peppers along with the garlic and ginger.
  • This curry tastes even better the next day. Make it up to 2 days ahead and reheat gently on the stovetop with a splash of water to loosen the sauce.
  • Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating on low heat.
  • Boneless, skinless chicken thighs work great here — reduce the covered simmer time to about 15 minutes and check for doneness early.
  • For extra depth, add a handful of baby spinach, cubed potatoes, or canned chickpeas. Add potatoes with the chicken; stir in spinach or chickpeas in the last 5 minutes.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 11gProtein: 32gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 145mgSodium: 640mgPotassium: 520mgFiber: 2gSugar: 5gVitamin A: 18IUVitamin C: 22mgCalcium: 8mgIron: 15mg
Keyword chicken curry recipe, easy curry recipe, homemade curry, Indian chicken dinner, Indian curry chicken
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