Easy Indian Chicken Curry
Dive into the comforting aromas of this *Easy Indian Chicken Curry*, a perfect recipe for beginners and seasoned cooks alike! Bursting with bold flavors from a harmonious blend of spices like cumin, turmeric, and garam masala, this curry features tender chicken simmered in a rich tomato and yogurt-based gravy. With just 15 minutes of prep time and a quick 30-minute cook, this hearty dish is ideal for weeknight dinners or when you're craving something warm and satisfying. Garnished with fresh cilantro, it pairs wonderfully with steamed rice, naan, or roti, making it a versatile addition to your meal rotation. Simple, flavorful, and authentically spiced, this recipe is sure to become your go-to for homemade Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into bite-sized pieces)
- 2 medium Onion (finely chopped)
- 2 medium Tomato (pureed or finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 3 tablespoons Yogurt (plain, unsweetened)
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Garam masala powder
- 1.5 teaspoons Salt
- 3 tablespoons Cooking oil (vegetable or mustard oil preferred)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 cup Water
Instructions
Heat the cooking oil in a large pan or skillet over medium heat.
Add the cumin seeds and let them splutter for 30 seconds until fragrant.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger and sauté for another 1-2 minutes until aromatic.
Add the tomato puree and cook for 5 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes to toast the spices.
Lower the heat and add the yogurt, stirring continuously to prevent curdling.
Add the chicken pieces and mix well to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in 1 cup of water, cover the pan, and let it simmer on low heat for 15-20 minutes or until the chicken is cooked through and tender.
Sprinkle garam masala over the curry and mix well. Taste and adjust salt if necessary.
Turn off the heat, garnish with fresh cilantro, and serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.8 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 266 mg | 20% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2153 mg | 46% | |
*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.
