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Indian Chicken Curry

Indian Chicken Curry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs, cut into 2‑inch pieces
  • 1 tsp kosher salt, plus more to taste
  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1‑inch piece fresh ginger, peeled and grated
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • ½ tsp Kashmiri chili powder or mild paprika
  • 1 can (14.5 oz) diced tomatoes, undrained
  • ½ cup plain full‑fat yogurt
  • Small handful fresh cilantro, chopped

Method
 

  1. Season chicken with salt. Heat oil in a large skillet over medium‑high and brown chicken in a single layer, about 3 minutes per side, then transfer to a plate.
  2. Lower heat to medium, add onion and cook 5 minutes until translucent. Stir in garlic and ginger for 30 seconds.
  3. Add cumin, coriander, turmeric, garam masala, and chili powder; stir 1 minute until fragrant.
  4. Pour in tomatoes with juices, scrape up browned bits, bring to a simmer, return chicken and any juices, cover, and cook 12 to 15 minutes until chicken is cooked through (165°F).
  5. Remove from heat. Temper yogurt with a spoonful of hot sauce, stir it into the pan, season to taste, top with cilantro, and serve.

Notes

If the sauce thickens more than you like, thin it with a splash of water. The curry tastes even better the next day, so it’s a great make‑ahead dinner.