Indian Chicken Curry
Dive into the rich, aromatic world of Indian cuisine with this classic Indian Chicken Curry recipe! Perfectly tender, bite-sized pieces of boneless chicken thighs are simmered in a luscious, spiced gravy made with onions, ginger-garlic paste, tomato puree, and creamy yogurt. Enhanced by the warm flavors of coriander, cumin, turmeric, and garam masala, this curry strikes a beautiful balance between bold spices and comforting warmth. The recipe is quick to prepare, requiring just 15 minutes of prep time and 45 minutes to cook, making it an ideal choice for a satisfying weeknight dinner. Garnished with fresh cilantro and an optional kick of green chilies, this dish is best enjoyed with fragrant basmati rice or soft, pillowy naan. Whether you're a fan of Indian food or exploring it for the first time, this Indian Chicken Curry is guaranteed to impress your taste buds!
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Recipe Information
Ingredients
- 1 kilogram boneless chicken thighs
- 3 tablespoons vegetable oil
- 2 medium onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 cup tomato puree
- 1 cup plain yogurt
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 teaspoons salt
- 2 cups water
- 0.5 cup fresh cilantro, chopped
- 2 optional green chilies, sliced
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
In a large pan or pot, heat the vegetable oil over medium heat.
Add the finely chopped onions and sauté until they turn golden brown, about 6-8 minutes.
Add the ginger-garlic paste to the onions and sauté for 2 more minutes until the raw smell disappears.
Stir in the tomato puree and cook until the oil starts to separate from the mixture, about 5 minutes.
Lower the heat and add the plain yogurt, stirring continuously to avoid curdling.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
Add the chicken pieces to the pot, ensuring they are well coated with the spice mixture.
Pour in the water and increase the heat to bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, stirring occasionally.
Add the garam masala and sliced green chilies (if using) in the last 5 minutes of cooking.
Check the chicken for doneness. It should be cooked through and tender.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice or naan.
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 44.2 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 824 mg | 63% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4721 mg | 100% | |
*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.
