Chicken Tikka Curry
Indulge in the vibrant flavors of this Chicken Tikka Curry, a creamy and aromatic dish that perfectly balances spicy, tangy, and savory notes. Tender pieces of boneless chicken thighs are marinated in a spiced yogurt blend, seared for a smoky char, and simmered in a rich tomato and cream-based curry sauce infused with ground cumin, garam masala, and fresh cilantro. This restaurant-quality Indian classic is surprisingly easy to make at home, with just 30 minutes of prep time and customizable spice levels to suit your palate. Whether paired with fluffy basmati rice or warm, buttery naan, this crowd-pleasing curry is perfect for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 120 grams plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 ripe tomatoes, pureed
- 100 milliliters heavy cream
- 2 tablespoons fresh cilantro, chopped
- 2 green chilies, slit
Instructions
In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, chili powder, and salt. Mix well to form a marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear until browned on all sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add chopped onions and sauté until golden brown.
Stir in the pureed tomatoes and slit green chilies. Cook until the tomato mixture thickens, around 5-7 minutes.
Return the seared chicken pieces to the skillet. Stir to combine with the tomato mixture.
Add the heavy cream and mix well. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender.
Adjust seasoning if necessary, and stir in half of the chopped cilantro.
Garnish the curry with the remaining cilantro before serving.
Serve hot with basmati rice or warm naan bread.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 31.5 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 435 mg | 33% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2936 mg | 62% | |
*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.
