Pin It The smell of curry powder hitting hot oil still takes me straight back to Tuesday evenings when I needed dinner on the table fast but wanted something that felt special. This chicken curry became my answer to those nights when plain grilled chicken just wouldn't do. I started making it after a neighbor brought over a version that had my kids asking for seconds, and I've tweaked it until it became ours. The yogurt gives it a tang that balances the warmth of the spices perfectly. It's the kind of recipe that looks impressive but is secretly very forgiving.
I remember the first time I made this for my brother, who claimed he didn't like curry. He finished his plate without a word, then quietly asked if there was more. That's when I knew this recipe had something going for it. It's become my go-to when I want to feed people something comforting without spending the whole evening in the kitchen. The way the kitchen smells while it simmers makes everyone wander in asking when dinner will be ready.
Ingredients
- Boneless, skinless chicken thighs (1 lb): Thighs stay tender and juicy even if you simmer a little longer than planned, unlike chicken breast which can dry out quickly.
- Onion (1 medium, finely chopped): The foundation of the sauce, it needs to cook until golden to bring out its natural sweetness and avoid any raw bite.
- Garlic (3 cloves, minced): Fresh garlic adds a punch that garlic powder just can't match, and it blooms beautifully in the hot oil.
- Ginger (1 inch, grated): Grating it fine helps it melt into the sauce and gives that warm, slightly spicy background note.
- Tomatoes (2 medium, finely chopped): They break down into the sauce and add acidity that balances the richness of the cream and yogurt.
- Plain whole-milk yogurt (1/2 cup): This is what gives the curry its signature tang and helps tenderize the chicken as it simmers.
- Heavy cream (1/4 cup): Just enough to make the sauce silky and round out the sharper flavors without making it too heavy.
- Curry powder (2 tbsp): The star of the spice blend, it brings warmth and complexity in one scoop.
- Ground cumin (1 tsp): Adds an earthy depth that supports the curry powder without competing with it.
- Ground coriander (1 tsp): It has a light, citrusy quality that brightens the whole dish.
- Turmeric (1/2 tsp): Gives the curry its golden color and a subtle, earthy undertone.
- Chili powder (1/2 tsp, optional): Start with less if you're unsure, you can always add more but you can't take it back.
- Salt (1/2 tsp or to taste): Don't skip tasting at the end, the sauce needs enough salt to bring all the flavors forward.
- Black pepper (1/4 tsp): Just a touch to add a gentle background heat.
- Vegetable oil or ghee (2 tbsp): Ghee adds a richer, nuttier flavor, but any neutral oil works just fine.
- Water (1/2 cup): Thins the sauce to the right consistency and helps everything simmer gently.
- Fresh cilantro (for garnish): The fresh, bright taste cuts through the richness and makes the dish look like it came from a restaurant.
Instructions
- Start with the aromatics:
- Heat the oil or ghee in a large skillet over medium heat and add the chopped onions. Let them cook slowly until they turn soft and golden, about 5 minutes, stirring occasionally so they don't stick.
- Bloom the garlic and ginger:
- Stir in the minced garlic and grated ginger, cooking for just 1 minute until the kitchen smells amazing. Don't let them burn or they'll turn bitter.
- Brown the chicken:
- Add the chicken pieces and stir them around until they're lightly browned on all sides, about 5 minutes. They don't need to be cooked through yet, just get a little color on them.
- Toast the spices:
- Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper. Stir everything together and cook for 1 minute to wake up the spices and coat the chicken.
- Cook down the tomatoes:
- Add the chopped tomatoes and let them cook for 5 minutes, stirring now and then. They'll soften and start to break down, forming the base of your sauce.
- Stir in the yogurt:
- Lower the heat and mix in the yogurt, stirring well so it doesn't curdle. Let it simmer gently for 10 minutes, stirring occasionally.
- Add the cream and water:
- Pour in the water and heavy cream, stirring to combine. Simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce has thickened just a bit.
- Taste and adjust:
- Taste the sauce and add more salt or spices if needed. This is your chance to make it exactly how you like it.
- Garnish and serve:
- Sprinkle chopped cilantro over the top and serve hot with rice or naan. The garnish isn't just for looks, it really brightens the whole dish.
Pin It One evening, I doubled the recipe and brought half to a friend who'd just had a baby. She texted me later that night saying it was the first meal she'd actually enjoyed in days. That's when this curry stopped being just dinner and became something I could share when words weren't enough. There's something deeply comforting about a dish that can do that, that can show up and feel like a warm hug in a bowl.
How to Store and Reheat
This curry keeps beautifully in the fridge for up to 4 days in an airtight container. The flavors deepen overnight, so leftovers are actually a bonus. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. You can also microwave individual portions, stirring halfway through to heat evenly.
Make It Your Own
If you want a little more heat, add a chopped green chili or a pinch of cayenne along with the spices. For a richer finish, stir in a pinch of garam masala just before serving. I've swapped the chicken for chickpeas or cauliflower when I wanted a vegetarian version, and it worked beautifully. Coconut milk in place of the yogurt and cream makes it dairy-free and gives it a slightly sweeter, tropical vibe.
Serving Suggestions
This curry is perfect spooned over basmati rice or served with warm naan for scooping. A simple cucumber salad or raita on the side cools things down and adds a refreshing contrast. Sometimes I'll throw together a quick slaw with shredded cabbage, lime juice, and a pinch of salt, it cuts through the richness and adds crunch.
- Serve with steamed basmati rice or warm naan bread.
- Pair with a cooling cucumber raita or a simple green salad.
- Finish with a wedge of lime squeezed over the top for extra brightness.
Pin It This chicken curry has earned its spot in my regular rotation because it delivers big flavor without demanding too much from me. I hope it becomes one of those recipes you reach for when you want something cozy, reliable, and just a little bit special.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but reduce the simmering time to prevent the meat from drying out. Thighs remain more tender due to their higher fat content.
- → How can I make this dairy-free?
Replace the yogurt and heavy cream with coconut milk for a dairy-free version that still delivers a creamy, rich sauce with a subtle tropical note.
- → What can I serve with chicken curry?
Serve with basmati rice, naan bread, or roti. Add a side of raita or a simple cucumber salad to balance the spices.
- → Can I adjust the spice level?
Absolutely. Omit the chili powder for a milder version, or add more to increase heat. You can also include fresh green chilies for extra kick.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce has thickened.
- → What is garam masala and should I add it?
Garam masala is a warming spice blend common in Indian cooking. Adding a pinch at the end enhances complexity and depth of flavor in the curry.