Description
This Easy Homemade Indian Chicken Curry is a comforting dish that captures the rich flavors of traditional Indian cuisine. It features tender chicken marinated in spices and cooked in a creamy sauce, perfect for any occasion.
Ingredients
Scale
- For the Marinade:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste (or 1 tablespoon minced ginger + 1 tablespoon minced garlic)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon salt
- For the Curry:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2–3 green chilies, slit lengthwise (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 can (14 oz or 400 g) diced tomatoes (or 2 medium fresh tomatoes, chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika (for color)
- 1 cup coconut milk (optional for creaminess)
- Salt to taste
- Fresh cilantro (coriander leaves) for garnish
- Juice of half a lemon (optional)
Instructions
- In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix well and let marinate for at least 15 minutes, or up to overnight in the fridge for deeper flavor.
- Heat the vegetable oil or ghee in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the finely chopped onion to the pan, stirring frequently. Cook for 5-7 minutes until the onions turn golden brown and slightly caramelized. Avoid burning them; adjust the heat if necessary.
- Stir in the slit green chilies and another tablespoon of ginger-garlic paste. Cook for an additional 2 minutes until the raw aroma of the paste disappears.
- Add the diced tomatoes (or fresh chopped tomatoes) to the pan. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the tomatoes.
- Now, add the coriander powder, paprika, and the remaining garam masala. Stir well to combine all the spices and cook for another minute to toast them.
- Carefully add the marinated chicken to the pan. Stir to coat the chicken with the spice mixture. Cook for 8-10 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- If using, pour in the coconut milk and stir to combine. Bring the curry to a gentle simmer and cook for an additional 10-15 minutes, allowing the flavors to meld and the chicken to cook through. The sauce should be thick and creamy.
- Season with additional salt to taste, and squeeze in the juice of half a lemon if desired. This adds brightness to the dish.
- Garnish with freshly chopped cilantro before serving. Enjoy your homemade Indian chicken curry with rice or naan!
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Be cautious with the spice levels. If you’re unsure, start with half of the recommended chili powder and adjust as necessary during the cooking process. Use a heavy-bottomed pan or Dutch oven for even cooking and to prevent burning. For a thicker sauce, allow the curry to simmer longer without the lid.