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Indian Chicken Curry

A cozy and flavorful chicken curry that is easy to prepare, perfect for weeknights with rich spices and a creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons neutral oil or ghee
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala, plus more to finish
  • 1 teaspoon mild chili powder or paprika, more if you like heat
  • 1 can crushed tomatoes (14.5 ounces)
  • 1 cup full-fat coconut milk or plain whole milk yogurt
  • to taste Salt and black pepper
  • for serving Fresh cilantro and lemon wedges

Method
 

Preparation
  1. Pat your chicken dry and season with salt and pepper.
  2. Heat oil in a wide skillet over medium-high. Add the chicken in a single layer and brown lightly on both sides. Lift the chicken out and set aside.
  3. In the same skillet, lower the heat to medium. Add the chopped onion and a pinch of salt. Cook until soft and golden, about 8 to 10 minutes.
  4. Stir in garlic and ginger for another minute until fragrant.
Cooking
  1. Sprinkle in cumin, coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds to bloom spices. If the pan looks dry, splash in a tablespoon of water.
  2. Stir in the crushed tomatoes and bring to a gentle bubble. Let it cook for 3 to 4 minutes to thicken slightly.
  3. Add the browned chicken back to the pan, reduce heat to a steady simmer, cover, and cook for 12 to 15 minutes until chicken is tender and cooked through.
  4. Turn off the heat, then stir in coconut milk or whisked yogurt to make it creamy. Adjust salt to taste.
  5. Finish with a pinch of garam masala and a squeeze of lemon for brightness.

Notes

For vegan variation, use chickpeas and skip the yogurt. Leftovers taste better the next day. Freeze the sauce without yogurt and add it fresh when reheating.