Why You’ll Love This Recipe
- Packed with warm and aromatic spices
- Simple ingredients with bold flavor
- Easy to prepare in one pan
- Perfect for weeknight dinners
- Customizable spice level
- Delicious served with rice or flatbread
- Great for leftovers and meal prep
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or chicken breast, cut into pieces
vegetable oil
onion, finely chopped
garlic, minced
ginger, grated
tomatoes, crushed or diced
plain yogurt
garam masala
ground cumin
ground coriander
turmeric
paprika or chili powder
salt
black pepper
chicken broth
fresh cilantro, chopped
cooked basmati rice, for serving
Directions
- Heat vegetable oil in a large skillet or pot over medium heat.
- Add the chopped onion and cook for about 5–6 minutes until softened and lightly golden.
- Stir in the minced garlic and grated ginger and cook for about 30 seconds until fragrant.
- Add garam masala, cumin, coriander, turmeric, paprika or chili powder, salt, and black pepper. Cook for about 1 minute to release the aroma of the spices.
- Stir in the crushed or diced tomatoes and cook for about 5 minutes until the mixture thickens slightly.
- Add the chicken pieces and stir to coat them in the sauce.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Cover and cook for about 15–20 minutes until the chicken is fully cooked and tender.
- Stir in the yogurt and cook for another 2–3 minutes until the sauce becomes creamy.
- Taste and adjust seasoning if necessary.
- Garnish with chopped fresh cilantro and serve hot with basmati rice.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
For a creamier curry, replace the yogurt with coconut milk or heavy cream.
You can add vegetables such as spinach, peas, or potatoes to make the dish more hearty.
If you prefer a spicier curry, add extra chili powder or chopped fresh chili peppers.
Chicken thighs can be substituted with chicken breast for a leaner option.
For a vegetarian version, replace the chicken with chickpeas, tofu, or mixed vegetables.
Storage/Reheating
Store leftover chicken curry in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it in a saucepan over medium heat or microwave in short intervals, stirring occasionally. Add a splash of water or broth if the sauce becomes too thick.
Chicken curry also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What type of chicken works best for curry?
Chicken thighs are often preferred because they stay tender and juicy during cooking.
Can I make this curry less spicy?
Yes, simply reduce the amount of chili powder or paprika used.
What should I serve with chicken curry?
It pairs well with basmati rice, naan bread, or flatbread.
Can I use canned tomatoes?
Yes, canned crushed or diced tomatoes work perfectly in this recipe.
Can I make this recipe dairy-free?
Yes, substitute the yogurt with coconut milk.
How do I thicken chicken curry?
Allow the sauce to simmer uncovered for a few minutes or add a small amount of yogurt or cream.
Can I make this dish ahead of time?
Yes, chicken curry often tastes even better the next day as the flavors develop.
What is garam masala?
Garam masala is a blend of ground spices commonly used in Indian cooking.
Can I add vegetables to this curry?
Yes, vegetables such as peas, potatoes, spinach, or carrots work well.
Can I freeze chicken curry?
Yes, it freezes well for up to 2 months when stored in a freezer-safe container.
Conclusion
Easy Indian Chicken Curry is a comforting and flavorful dish that brings together tender chicken, aromatic spices, and a rich tomato-based sauce. Simple to prepare yet full of depth, this curry is perfect for both weeknight meals and special dinners. Served with rice or warm bread, it’s a satisfying recipe that highlights the delicious warmth of Indian-inspired cooking.
PrintEasy Indian Chicken Curry
Easy Indian Chicken Curry is a rich and comforting dish with tender chicken simmered in a flavorful tomato-based sauce with warm spices and creamy yogurt. This simple homemade curry delivers bold aromatic flavor and pairs perfectly with rice or flatbread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Ingredients
- Chicken thighs or chicken breast, cut into pieces
- Vegetable oil
- Onion, finely chopped
- Garlic, minced
- Ginger, grated
- Tomatoes, crushed or diced
- Plain yogurt
- Garam masala
- Ground cumin
- Ground coriander
- Turmeric
- Paprika or chili powder
- Salt
- Black pepper
- Chicken broth
- Fresh cilantro, chopped
- Cooked basmati rice, for serving
Instructions
- Heat vegetable oil in a large skillet or pot over medium heat.
- Add the chopped onion and cook for about 5–6 minutes until softened and lightly golden.
- Stir in the minced garlic and grated ginger and cook for about 30 seconds until fragrant.
- Add garam masala, cumin, coriander, turmeric, paprika or chili powder, salt, and black pepper and cook for about 1 minute to release the aroma of the spices.
- Stir in the crushed or diced tomatoes and cook for about 5 minutes until the mixture thickens slightly.
- Add the chicken pieces and stir to coat them in the sauce.
- Pour in the chicken broth and bring to a gentle simmer.
- Cover and cook for about 15–20 minutes until the chicken is fully cooked and tender.
- Stir in the yogurt and cook for another 2–3 minutes until the sauce becomes creamy.
- Taste and adjust seasoning if needed.
- Garnish with chopped fresh cilantro and serve hot with basmati rice.
Notes
- Replace yogurt with coconut milk or heavy cream for a richer and creamier curry.
- Add vegetables such as spinach, peas, or potatoes for extra texture and nutrition.
- Increase chili powder or add fresh chili peppers for a spicier curry.
- Chicken breast can be used instead of thighs for a leaner option.
- For a vegetarian version, substitute chicken with chickpeas, tofu, or mixed vegetables.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
