Delicious Chicken Curry
Dive into the rich, aromatic flavors of this Delicious Chicken Curry, a comforting dish that brings traditional Indian cuisine to your kitchen. Tender boneless chicken thighs are simmered in a luscious spiced tomato-yogurt sauce, enhanced by the earthy warmth of cumin, coriander, and garam masala. Freshly grated ginger and garlic infuse the dish with vibrant depth, while juicy tomatoes create a silky, tangy base. Perfectly balanced with just a hint of heat from red chili powder, this curry pairs beautifully with steamed rice, naan, or roti for a satisfying meal. With a total cook time of just one hour, this recipe is perfect for weeknight dinners or a flavorful weekend feast. Garnished with fresh cilantro, this homemade chicken curry is as visually stunning as it is delicious—bringing bold, authentic flavors straight to your table.
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Recipe Information
Ingredients
- 1 kg Boneless skinless chicken thighs
- 2 medium Onion
- 4 pieces Garlic cloves
- 1 tablespoon (grated) Ginger root
- 3 medium Tomatoes
- 0.5 cup Plain yogurt
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Cilantro leaves
- 1 cup Water
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
Finely chop the onions, tomatoes, garlic, and grate the ginger.
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant.
Add the chopped onions to the pan and sauté until golden brown, about 7-8 minutes.
Stir in the garlic and ginger, cooking for 1-2 minutes until aromatic.
Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes break down and the mixture thickens, about 10 minutes.
Lower the heat and stir in the yogurt to create a rich, creamy base. Mix well.
Add the chicken pieces and coat them with the spice mixture. Sauté for 5-7 minutes until the chicken starts to brown slightly.
Pour in the water and add salt. Bring the curry to a gentle simmer and cover the pan. Cook for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Sprinkle garam masala over the curry and stir to combine. Cook for an additional 2-3 minutes.
Garnish with chopped cilantro leaves before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 717 mg | 31% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1070 mg | 23% | |
*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.
