Indian Chicken Curry Ii
Experience the perfect balance of spice, creaminess, and bold flavors with Indian Chicken Curry II, a delectable dish that brings authentic Indian cuisine to your table. This recipe features tender, juicy chicken thighs simmered in a rich, aromatic sauce made with yogurt, tomatoes, and a medley of warming spices like cumin, coriander, turmeric, garam masala, and a hint of cayenne for a subtle kick. Toasted cumin seeds and sautéed onion, garlic, and ginger form the base of this deeply flavorful curry, while fresh cilantro adds a bright, herby finish. Ready in just 50 minutes, including prep, this one-pot curry pairs beautifully with fluffy basmati rice or soft naan bread, making it the ultimate comfort dish for any night of the week. Perfect for curry enthusiasts and adventurous foodies alike, this easy-to-follow recipe is a must-try for anyone eager to explore authentic Indian cooking at home.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless, cubed)
- 2 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (diced)
- 1 cup Plain yogurt
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the cumin seeds and toast them for about 30 seconds until they become aromatic.
Add the chopped onions to the skillet and sauté until they are golden brown, about 8-10 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the diced tomatoes and cook until they soften and break down, about 5 minutes.
Stir in the ground coriander, turmeric, cayenne pepper, salt, and garam masala. Cook for 1-2 minutes to toast the spices.
Reduce the heat to low and stir in the yogurt, mixing well to create a creamy sauce.
Add the cubed chicken thighs to the pot, ensuring each piece is coated with the sauce. Cook for 5 minutes, stirring occasionally.
Pour in the water, increase the heat to medium, and bring the mixture to a gentle simmer.
Cover the pot and let the curry cook for 20 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Remove the lid and let the curry simmer uncovered for a few more minutes if you prefer a thicker consistency.
Garnish the curry with fresh chopped cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2969 mg | 129% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 30.6 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 650 mg | 50% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2779 mg | 59% | |
*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.
