Chicken and Yoghurt Curry
Indulge in the rich and aromatic flavors of Chicken and Yoghurt Curry, a comforting dish that combines tender, marinated chicken with a luscious spiced tomato-yoghurt sauce. This easy-to-make recipe features a medley of classic Indian spices like cumin, coriander, turmeric, and garam masala, perfectly balanced with creamy yoghurt to create a velvety texture and depth of flavor. The dish comes together in just 50 minutes, making it an ideal choice for a satisfying weeknight dinner or a weekend feast. Garnished with fresh cilantro and best served with steamed basmati rice or warm naan, this curry is a delightful fusion of bold spices and creamy indulgence that’s sure to become a family favorite. Perfect for those exploring homemade Indian cuisine, this recipe is easy to customize to your spice preference and designed to impress your taste buds with every bite!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 200 grams Plain yoghurt
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (pureed)
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (for garnish)
- 0.5 cup Water
Instructions
In a large bowl, marinate the chicken pieces with yoghurt, turmeric powder, and a pinch of salt. Cover and refrigerate for at least 30 minutes (or up to 2 hours for better flavor).
Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, red chili powder, and garam masala. Stir well to combine and toast the spices for 1 minute.
Pour in the pureed tomatoes and cook for 5-6 minutes, stirring frequently, until the oil starts to separate from the mixture.
Add the marinated chicken pieces to the pot and cook for 5 minutes, stirring occasionally, until the chicken begins to brown.
Pour in the water, cover the pot, and let the curry simmer gently over low heat for 20-25 minutes, stirring occasionally to prevent sticking.
Taste the curry and adjust the salt or spice level if needed.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with steamed basmati rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 21.0 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2430 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
