Introduction
This creamy chicken curry is the perfect balance of spice, richness, and comfort. Tender chicken is simmered in a luxuriously spiced, creamy tomato-based sauce, infused with garlic, ginger, and aromatic spices. The cream brings everything together with a velvety finish. Serve it with steamed basmati rice or naan for a truly satisfying meal.
Ingredients
For the Chicken Marinade:
- 500g (1.1 lbs) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp garam masala
For the Curry:
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 green chilies, slit (optional, for heat)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to taste)
- 1 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- Salt to taste
- Fresh coriander (cilantro) leaves for garnish
Instructions & Method
Step 1: Marinate the Chicken
- In a bowl, combine yogurt, lemon juice, turmeric, chili powder, salt, cumin, and garam masala.
- Add the chicken pieces and mix well to coat.
- Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for deeper flavor.
Step 2: Cook the Chicken
- Heat 1 tbsp oil in a large pan over medium-high heat.
- Add marinated chicken pieces (in batches if needed) and cook until browned on all sides (they don’t need to be fully cooked). Remove and set aside.
Step 3: Make the Curry Base
- In the same pan, add another 1 tbsp oil or ghee.
- Sauté the chopped onions until soft and golden brown (10–12 minutes).
- Add the minced garlic, ginger, and green chili. Cook for 1–2 minutes until fragrant.
- Add coriander, cumin, paprika, turmeric, garam masala, and chili powder. Stir for 30 seconds to bloom the spices.
Step 4: Simmer the Curry
- Pour in the tomato puree. Cook for 5–7 minutes, stirring occasionally, until the sauce deepens in color and thickens slightly.
- Return the chicken to the pan. Stir to coat in the sauce.
- Cover and simmer on low heat for 10–15 minutes, until the chicken is fully cooked and tender.
Step 5: Make it Creamy
- Stir in the heavy cream. Let it simmer for another 2–3 minutes until the curry is rich and silky.
- Adjust salt to taste and sprinkle fresh coriander on top.
Serving Suggestions
- Serve hot with steamed basmati rice, jeera rice, or naan bread.
- Add a side of cucumber raita or mango chutney to balance the richness.
Tips
- For extra richness, add a knob of butter just before serving.
- Want it dairy-free? Swap cream with coconut cream and yogurt with dairy-free yogurt.
- Leftovers taste even better the next day!