Indian Chicken Curry
This Indian-style chicken curry is built on a classic combination of onion, tomato, ginger, garlic, and a well-balanced spice blend. The rich, deeply aromatic sauce coats every piece of chicken beautifully, with a depth of flavor that tastes like it took hours to develop.
Equipment
- Large heavy-bottomed pot or Dutch oven - At least 4-quart / 3.8L capacity, with tight-fitting lid
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Box grater or microplane - For grating ginger
- Wooden spoon or heat-safe spatula
- Small bowl - For whisking yogurt
Ingredients
- 2 lbs bone-in chicken pieces - 900g, skin removed (or 1.5 lbs / 680g boneless chicken thighs, cut into 2-inch pieces)
- 3 tablespoons neutral oil - such as vegetable or avocado oil
- 1 teaspoon whole cumin seeds
- 2 medium yellow onions - about 2 cups or 300g, finely diced
- 1 green chili pepper - such as serrano or Thai chili, finely chopped
- 1 tablespoon fresh ginger - grated or minced
- 5 garlic cloves - minced
- 2 medium Roma tomatoes - about 1/2 cup or 120ml crushed canned tomatoes, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1.5 teaspoons Kashmiri red chili powder - or mild paprika for less heat
- 1.5 teaspoons salt - or to taste
- 0.5 cup plain whole-milk yogurt - 120ml, whisked until smooth
- 0.75 cup water - 180ml
- 1 teaspoon garam masala
- 2 tablespoons fresh cilantro - chopped, for garnish
For Serving
- Steamed basmati rice
- Warm garlic naan bread
Instructions
- Pat chicken dry with paper towels. Remove skin from bone-in pieces. Dice onions, mince garlic, grate ginger, and chop tomatoes. Whisk yogurt until smooth.
- Heat oil in a Dutch oven over medium heat. Add cumin seeds and sizzle for 30-45 seconds until fragrant. Add onions and green chili, cook for 15-18 minutes, stirring frequently, until deep golden brown.
- Add garlic and ginger, cook for 2 minutes until fragrant. Stir in turmeric, coriander, cumin, and chili powder. Cook for 1-2 minutes, stirring constantly, to bloom the spices.
- Add tomatoes and salt. Cook for 8-10 minutes, stirring frequently, until tomatoes break down and oil separates around the edges of the masala.
- Reduce heat to medium. Add whisked yogurt one tablespoon at a time, stirring continuously after each addition. Cook for 2-3 minutes until fully incorporated and sauce is thick.
- Add chicken and coat thoroughly in the masala. Cook for 3-4 minutes over medium heat. Pour in water, bring to a gentle boil, reduce heat to low, cover, and simmer for 20-25 minutes (bone-in) or 15-18 minutes (boneless).
- Remove lid, check sauce consistency, and cook uncovered to reduce if needed. Stir in garam masala, adjust salt, garnish with cilantro, and serve hot with rice or naan.
Notes
- Don't rush the onions: The single most important step is cooking the onions until they are truly golden brown. Budget a full 15 minutes for this step.
- Whisk yogurt before adding: Cold, lumpy yogurt is far more likely to split or curdle. Always whisk it smooth first and add it slowly.
- Bloom the spices: Cooking ground spices in oil for 1-2 minutes before adding liquid develops their full flavor. Skipping this creates a flat, raw spice taste.
- Look for oil separation: When oil pools around the edges of the masala, the tomatoes have fully cooked down. This is a visual signal you can rely on every time.
- Use bone-in chicken for more flavor: The bones release collagen during cooking that enriches the sauce naturally, making it thicker and more unctuous.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much.
- Coconut milk variation: Replace the yogurt and 1/2 cup of water with one full can (400ml / 13.5 oz) of full-fat coconut milk for a creamier, mildly sweet sauce.
- Butter chicken style: Add 2 tablespoons of butter and 1/4 cup (60ml) of heavy cream at the end of cooking for a richer, sweeter curry.
- Adjust the heat: For a milder curry, use paprika instead of chili powder and omit the green chili. For a hotter version, increase chili powder and add a pinch of cayenne.