Indian Chicken
Discover the rich, aromatic flavors of Indian Chicken, a classic and comforting dish that brings authentic Indian cuisine to your table. This recipe features tender chicken pieces marinated in spiced yogurt, then cooked to perfection in a flavorful base of caramelized onions, tomatoes, and a fragrant blend of spices like cumin, cinnamon, and garam masala. A hint of cream or coconut milk adds a luscious finish, while fresh cilantro provides a vibrant garnish. Perfectly paired with steamed basmati rice or warm naan, this dish is a crowd-pleaser that’s both versatile and satisfying. With straightforward steps and achievable ingredients, it’s an ideal choice for anyone looking to create an unforgettable homemade curry.
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Recipe Information
Ingredients
- 1.5 pounds chicken (bone-in or boneless, cut into pieces)
- 0.5 cups plain yogurt
- 1 teaspoons turmeric powder
- 2 teaspoons salt
- 3 tablespoons vegetable oil or ghee
- 2 medium onions (finely chopped)
- 1 tablespoons ginger paste
- 1 tablespoons garlic paste
- 3 medium tomatoes (pureed or finely chopped)
- 1 teaspoons red chili powder
- 2 teaspoons ground coriander
- 1 teaspoons garam masala
- 1 teaspoons cumin seeds
- 1 2-inch piece cinnamon stick
- 2 bay leaves
- 0.25 cups heavy cream or coconut milk (optional)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
In a mixing bowl, combine the yogurt, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Add the chicken pieces and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Heat the oil or ghee in a large pan or skillet over medium heat. Add the cumin seeds, cinnamon stick, and bay leaves, and sauté for about 1 minute until aromatic.
Add the chopped onions and cook, stirring frequently, until golden brown, about 6-8 minutes.
Stir in the ginger paste and garlic paste and cook for another 1-2 minutes, until the raw smell disappears.
Add the pureed or chopped tomatoes, remaining turmeric powder, red chili powder, coriander, and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.
Add the marinated chicken to the pan, stirring well to coat the pieces in the spice mixture. Cook for 5-7 minutes until the chicken begins to brown.
Pour in 1 cup of water (or more for a thinner curry) and bring it to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the chicken is fully cooked and tender.
Stir in the garam masala and heavy cream or coconut milk (if using). Simmer for another 2-3 minutes.
Taste and adjust seasoning with additional salt if needed.
Garnish with fresh cilantro before serving. Enjoy with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 891 mg | 19% | |
*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.
