The Chicken Curry That You Crave
Dive into the irresistible flavors of "The Chicken Curry That You Crave," a rich, aromatic dish bursting with layers of spice and creamy indulgence. Perfect for a comforting family dinner or an impressive meal for guests, this chicken curry combines tender pieces of chicken with a flavorful base of golden onions, garlic, ginger, and a medley of warm spices like cumin, turmeric, and garam masala. Slow-simmered in tangy yogurt and tomato puree, the curry achieves a luscious, silky texture, with optional heavy cream for added decadence. Topped with fresh cilantro, it’s an ideal pairing for steamed rice, buttery naan, or your favorite flatbread. Ready in just 60 minutes, this recipe promises the authentic essence of homemade Indian cooking while being easy enough for weeknight preparation. Keywords: chicken curry recipe, authentic Indian chicken curry, easy chicken curry, creamy chicken curry.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into pieces)
- 2 medium Onions (finely chopped)
- 3 large Tomatoes (pureed)
- 5 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 cup Plain yogurt
- 3 tbsp Vegetable oil or ghee
- 1 tsp Cumin seeds
- 2 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 1.5 tsp Salt
- 0.25 cup Heavy cream (optional)
- 2 tbsp Cilantro leaves (chopped, for garnish)
- 1 cup Water
Instructions
Heat the vegetable oil or ghee in a large pan over medium heat. Once hot, add the cumin seeds and let them crackle for about 30 seconds.
Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the tomato puree and cook until the oil begins to separate from the mixture, about 7-10 minutes. Stir occasionally to prevent sticking.
Lower the heat and add the coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine.
Add the chicken pieces to the pan and stir to coat them with the spice mixture. Cook for 5-7 minutes, stirring frequently.
Whisk the yogurt in a bowl until smooth and gradually add it to the pan. Stir continuously to prevent curdling.
Pour in the water and bring the curry to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes until the chicken is fully cooked and tender.
Stir in the garam masala and, if using, heavy cream. Simmer for another 2 minutes.
Taste and adjust the seasoning if needed. Garnish with chopped cilantro leaves.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.9 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 228 mg | 18% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1467 mg | 31% | |
*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.
